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Overnight Asparagus and Egg Bake

Ingredients

  • 6 bacon strips, chopped
  • 2 cups sliced fresh mushrooms
  • 1 shallot, finely chopped
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 6 large eggs
  • 1 cup biscuit/baking mix
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup grated Romano cheese
  • 1 teaspoon ground mustard
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  • Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes.
  • In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13×9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight.
  • Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 362 calories, 27g fat (14g saturated fat), 196mg cholesterol, 677mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 17g protein.

Total Time
Prep: 25 min.+ chilling Bake: 30 min.

Makes
8 servings

This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All it needs is a fruit salad, and breakfast is served! —Jane Whittaker, Pensacola, Florida


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Written by tasteofhome

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