HoneyBaked® Breakfast Casserole - Cincinnati News, FOX19-WXIX TV

HoneyBaked® Breakfast Casserole

HoneyBaked® Breakfast Casserole

(makes 6 servings)

3 cups chopped/sliced HoneyBaked Ham®

6 eggs, beaten

4 cups sourdough bread, cubed

3 cups milk

1 lb asparagus, blanched* and cut into 1-inch pieces

8 oz goat cheese, crumbled

dash Paprika

1 tbs Josie's Classic CreationsTM Sharp and Creamy or Dijon Mustard

Grease a 9" x 13" pan. Place bread evenly in pan; top with HoneyBaked Ham®, asparagus, and goat cheese.

In a medium bowl, combine mustard, eggs and milk, beat well; pour over ingredients in pan and sprinkle with paprika.

Cover and refrigerate for six hours or overnight.

Bake in preheated 350-degree oven for  one hour or until browned and puffy.

Allow to set 15 minutes before serving.

*To blanch, bring a large pot of water to boiling, add asparagus and simmer three to five minutes. Drain well, rinse with cold water and pat dry with paper towels.

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