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Asparagus, Ham and Egg Bake
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Prep Time:
15 minutes
Total Time:
9 hours 35 minutes
Easy make-ahead cornflake-crusted asparagus and ham egg bake.
Ingredients:
  • 1 1/2 cups chopped cooked ham (1/2 lb)
  • 1 lb fresh asparagus spears, cut into 1-inch pieces
  • 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
  • 1 medium onion, chopped (1/2 cup)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1/4 cup grated Parmesan cheese
  • 12 eggs
  • 1 1/4 cups milk
  • 1 container (8 oz) sour cream
  • 2 teaspoons lemon-pepper seasoning salt
  • 2 teaspoons ground mustard
  • 1 cup cornflake crumbs
  • 2 tablespoons butter or margarine, melted
Instructions:
  • Generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray. Combine ham, asparagus, potatoes, onion, and cheeses in a large bowl. Transfer mixture to the prepared baking dish.
  • Combine eggs, milk, sour cream, lemon-pepper seasoning, salt, and mustard in a bowl. Mix well with a fork or wire whisk. Pour the egg mixture over the potato mixture in the baking dish (it will be very full). Cover and refrigerate for 8 hours or overnight.
  • Preheat the oven to 325°F. Uncover the baking dish and bake for 35 minutes. In a small bowl, mix cornflake crumbs and butter together.
  • Evenly coat the partially baked casserole with the delicious cornflake mixture. Bake in the oven for an additional 30-35 minutes until a knife comes out clean and the thermometer reads 160°F. Once done, allow it to rest for 15 minutes before serving.

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