HAM & ASPARAGUS BRUNCH CASSEROLE
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fresh asparagus pieces
cooking spray, butter flavor for dish
croissants (preferrably stale,) torn small (3 1/2 c.)
spring onion, finely chopped
1/2 - 2/3
chopped cooked ham (may use ham lunch meat slices)
monterey jack cheese, freshly shredded, divided
extra-sharp cheddar cheese, freshly shredded. divided
hard boiled egg, shell removed
tony chachere's creole seasoning
crumbled cooked bacon (for ease, may use packaged)
Gather and prep all ingredients. (Wash and cut asparagus, tear croissants, shred cheeses, boil 1 egg etc.)
Spray or lightly butter an 8"x8" baking dish; set aside.
Melt 1 tablespoon butter in small nonstick pan; add fresh asparagus pieces; sauté over medium/medium-high heat for approximately 2 minutes, or until tender. Set aside.
Evenly distribute 1/2 of the croissants over bottom of greased dish.
Over the croissant layer, evenly distribute (one by one) the sautéed asparagus, spring onions, chopped ham and 2/3 of the monterey jack and 2/3 of the cheddar.
Slice boiled egg and arrange over cheese layer; distribute remaining jack cheese over sliced egg layer.
Evenly distribute remaining croissant pieces over top.
Whisk together well, 3 eggs, 1 2/3 cup milk, 1/3 cup cream, salt creole seasoning and white pepper; slowly and evenly pour over top of casserole.
Use a spoon or spatula to gently press down on the croissants, to help absorb liquid.
Sprinkle top with the bacon bits, then the remaining cheddar cheese. (May cover and refrigerate overnight, or bake as soon as the liquid is absorbed by the croissants.)
Preheat oven to 350ºF. Bake, uncovered, for 1 hour. Casserole should be puffy and lightly browned around edges. (Baking may take a few minutes extra if casserole was refrigerated.)
Allow to cool for 15 minutes before serving. Cover and refrigerate leftovers. Recipe may be doubled (use a 13"x9" dish.)
Last Updated: Tue, Jun 7, 2016