Breakfast

Easy Eggs Benedict Casserole with Asparagus is for Breakfast.

Easy Eggs Benedict Casserole with Asparagus takes 15 minutes to prepare.

Easy Eggs Benedict Casserole with Asparagus takes 45 minutes to cook.

Easy Eggs Benedict Casserole with Asparagus makes 12 servings.

The ingredients for Easy Eggs Benedict Casserole with Asparagus are:

5 muffin English Muffin
10 large Egg, fresh, whole, raw
6 oz Cured Ham
1 tsp Onion powder
.5 tsp Salt
2 cup Asparagus, fresh, chopped
2.5 cup Milk, 3.25%

Here is how you make Easy Eggs Benedict Casserole with Asparagus:

Chop ham. Split english muffins and toast well. Cut into medium size pieces. Grease glass baking dish. Place half the ham in the bottom. Add the english muffins, and top with the rest of the ham. In large bowl whisk the eggs, salt and onion powder. Add the milk and then pour over the muffins and ham. Cover and refrigerate overnight. Take out about an hour before you want to bake it. Add chopped asparagus. Cover with foil and bake at 375 for 30 minutes. Remove foil and bake additional 15 minutes. (I sprayed the top of the asparagus at this point with some Pam).Serve with hollandaise sauce, nutrition/calories for sauce not included.Serving Size: Serves 12Number of Servings: 12Recipe submitted by SparkPeople user SISSYFEB48.

The nutritional information for Easy Eggs Benedict Casserole with Asparagus is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 175.1

• Total Fat: 7.4 g
• Cholesterol: 168.4 mg
• Sodium: 490.0 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 1.3 g
• Protein: 12.7 g