Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?

Breakfast Casserole with Asparagus, Mushrooms, and Cheese


(Makes 8 generous servings)





1 lb. fresh asparagus, washed, ends trimmed, and cut into 1 inch pieces


1 lb. fresh mushrooms (or more) washed and cut into half slices


1-2 T olive oil (depending on your pan)


6 oz.cheese


12 eggs


2 T milk, half and half, or cream


1 tsp. Spike Seasoning or Johnny's seasoning


(optional, but recommended)








Preheat oven to 375 F. Spray a glass casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. (I used a dish that was 13.5'; X 9.5'; but any size close to that will work.)





Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1 inch long. Cut mushrooms in half lengthwise, then turn and cut into half slices.





Heat a small amount of olive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5-7 minutes. Layer mushrooms in casserole dish on top of asparagus.





Sprinkle cheese on top of asparagus and mushrooms. Break eggs into mixing bowl, add milk, half and half, or cream and Spike Seasoning if using. Beat eggs a few minutes, until whites and yolks are well combined, then pour over asparagus, mushrooms, and cheese.





Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.








Enjoy


Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
This is may favorite-also has tomato





Baked Eggs with Tomato-Ham Sauce And Asparagus


Ingredients


3 tb Olive oil ; 28-ounce can)


1 lg Onion; chopped 12 oz Asparagus; trimmed


12 oz Mushrooms; chopped 8 Eggs


6 oz Jamon serrano or prosciutto; 2/3 c Grated manchego or Romano


1/4 ts Dried crushed red pepper Fresh Italian parsley sprigs


2 1/2 c Crushed tomatoes in puree;





Instructions for Baked Eggs with Tomato-Ham Sauce And Asparagus


Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Add mushrooms and saute until tender, about 4 minutes. Add jamon and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper. Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.) Preheat oven to 400F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately. Recipe for Egg Bake with Asparagus, Ham and Mushrooms in it?
Make a frittata or quiche