Asparagus And Egg Casserole Food

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ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS



Asparagus Casserole with Hard-Boiled Eggs image

A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.

Provided by MECLA

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs, browned in butter
20 asparagus tips
5 hard-cooked eggs, chopped

Steps:

  • To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
  • Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g

ASPARAGUS AND EGG CASSEROLE



Asparagus and Egg Casserole image

Make and share this Asparagus and Egg Casserole recipe from Food.com.

Provided by papergoddess

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, sliced
2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus
6 tablespoons butter
1/4 cup flour
1 teaspoon dry mustard
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon celery salt
1 -2 teaspoon curry powder (optional)
2 cups crumbled potato chips (or bread crumbs)

Steps:

  • Melt butter; blend in flour and mustard and wisk until smooth.
  • Add milk gradually, stirring constantly so it doesn't lump.
  • Cook, stirring, until thickened.
  • Season with salt, pepper, and celery salt.
  • Reserve 1/2 cup potato chips.
  • Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
  • casserole.
  • Pour sauce over all.
  • Top with remaining 1/2 cup potato chips.
  • Bake 20-30 minutes@ 350F or until bubbly.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS



Roasted Asparagus with Scrambled Eggs image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided
2 to 4 slices 7-grain bread

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
  • While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

ASPARAGUS CASSEROLE



Asparagus Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

Two bunches fresh asparagus
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
Pinch salt
5 ounces Cheddar, grated
4 hard-boiled eggs
1/2 cup saltine cracker crumbs (about 10 crackers)

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
  • Run the asparagus tops under cold water to stop the cooking.
  • Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
  • Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes.

ASPARAGUS-POTATO BRUNCH BAKE



Asparagus-Potato Brunch Bake image

Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 8

Number Of Ingredients 8

1 tablespoon butter or margarine
1 cup sliced green onions
8 eggs
1/2 cup fat-free (skim) milk
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
2 cups chopped lean cooked ham (1/2 lb)
1 box (9 oz) frozen asparagus cuts, thawed, drained
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
  • In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
  • Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 245 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

ASPARAGUS CASSEROLE



Asparagus Casserole image

Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 13

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

Steps:

  • Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
  • Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
  • Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.

ASPARAGUS CASSEROLE



Asparagus Casserole image

This cheesy asparagus recipe is simple, quick, and fantastic!

Provided by Big Mamma

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 5

Number Of Ingredients 11

4 eggs
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
½ cup milk
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
½ cup blanched almond halves
½ cup seasoned bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
  • Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
  • Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 19.7 g, Cholesterol 199.1 mg, Fat 29.3 g, Fiber 3.3 g, Protein 18.5 g, SaturatedFat 12.9 g, Sodium 727.8 mg, Sugar 3 g

ASPARAGUS CASSEROLE



Asparagus Casserole image

Categories     Sauce     Bake     Roast     Steam     Lunch     Asparagus

Yield serves 8

Number Of Ingredients 8

4 tablespoons butter
4 tablespoons all-purpose flour
Asparagus liquid plus enough milk to equal 2 cups
1/2 teaspoon salt
5 ounces Cheddar cheese, grated
2 15-ounce cans asparagus spears, drained, liquid reserved
4 hard-boiled eggs, cracked and peeled
1/2 cup saltine cracker crumbs (about 10 crackers)

Steps:

  • Preheat the oven to 350°F.
  • Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, and then whisk in the milk and the asparagus liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated cheese and stir until it's melted, about 1 minute.
  • Arrange the asparagus in the bottom of a 9 x 12 x 2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake the casserole for 20 minutes, or until it is lightly browned and bubbles appear around the edges.
  • From Beth
  • You can substitute fresh asparagus for canned, but be sure to trim the tough ends and steam before using. Because you won't have any extra asparagus liquid from the can, use 2 cups milk.
  • From Gwen
  • Using the liquid from the canned asparagus intensifies the flavor of the sauce.

SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

MUSHROOM, ASPARAGUS, GRUYERE & EGG CASSEROLE RECIPE - (4.8/5)



Mushroom, Asparagus, Gruyere & Egg Casserole Recipe - (4.8/5) image

Provided by Birgitta

Number Of Ingredients 10

8 large eggs
1 (approximately 1 pound) bunch fresh asparagus , rinsed, trimmed and cut into 1 & 1/2-inch pieces
3 to 4 (about 1/2 cup) ounces sliced mushrooms
3 ounces grated Gruyere, divided
1 medium shallot, minced
1 large clove garlic, minced
1 controlled splash of dry white wine
1/4 teaspoon Herbes de Provence
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Gently steam asparagus pieces for approximately 3 minutes, remove from heat and set aside. Preheat oven to 350 degrees F for baking. Spray your favorite casserole dish (approximately 9&1/2″ x 9&1/2″ x 1&1/2″ in size) with non-stick cooking spray. In a large bowl, break eggs and whisk gently. Add 2 ounces grated Gruyere (reserve remaining for garnish), minced shallot and garlic, splash of dry white wine, Herbes de Provence, salt and freshly ground black pepper; whisk until ingredients are thoroughly combined. Stir in steamed asparagus and sliced mushrooms. Pour egg mixture into prepared casserole dish and place on center rack of preheated, 350 degree F oven; bake for approximately 30-35 minutes (depending on size and depth of your casserole dish and accuracy of your oven). Casserole is done when eggs are set in the middle, i.e. eggs no longer jiggle when casserole dish is moved back and forth. When eggs are set, remove casserole dish from oven and and sprinkle with remaining ounce of grated Gruyere. Cut into 4 large wedges (or 6-8 smaller ones) and serve warm. Pair with warm, crusty bread and a mixed green salad or fruit. Optional, top bread and salad with a slight drizzle of extra virgin olive oil and a bit of grated Gruyere if desired. Enjoy!

CHEESY ASPARAGUS CASSEROLE



Cheesy Asparagus Casserole image

MY SISTER created this recipe and shared it with me. I always serve it on special holidays, particularly Easter. My husband says he hates asparagus, but he loves this casserole. He doesn't know he's eating his "enemy vegetable"! -Joyce Allison, Millsap, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed, cut into 1-inch pieces
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk or half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup shredded cheddar cheese
1 cup crushed potato chips

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain well; set aside. , In a large saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add salt and pepper. , Preheat oven to 350°. In an ungreased 11x7-in. baking dish, layer half of the asparagus. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. , Bake, uncovered, until heated through, 30 minutes.

Nutrition Facts : Calories 261 calories, Fat 18g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 415mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

CHEESY ASPARAGUS AND EGG CASSEROLE



Cheesy Asparagus and Egg Casserole image

This yummy, easy dish was a recipe of my grandmother, who lived to 103 years! It is great comfort food served over rice, on toast for a Sunday night supper, or for a weekend brunch. It also teams well with Chile con Carne for a buffet meal. Even people who don't normally like canned asparagus, enjoy it. Note: fresh asparagus is not suitable as a substitute.

Provided by Daydream

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

1 (10 ounce) can green asparagus spears
4 hard-boiled eggs, and sliced
8 ounces matured cheddar cheese, grated
1/4 cup butter
1/4 cup plain flour
1/4 teaspoon salt
pepper (freshly ground, to taste)
1 1/2 cups evaporated milk
1/4 cup blanched sliced almonds
1/4 cup grated parmesan cheese

Steps:

  • Drain asparagus and reserve liquid.
  • Arrange layers of asparagus, egg and cheddar cheese in a shallow, greased, casserole dish.
  • Melt 1/4 cup butter, add flour and stir over moderate heat for a couple of minutes.
  • Slowly add evaporated milk and reserved asparagus liquid, and bring to the boil while continuously stirring, until thickened.
  • Pour sauce over contents of casserole dish.
  • Sprinkle almonds and parmesan cheese over the top.
  • Bake in a moderately hot oven (425-450 deg. F) 25 to 30 minutes.

Nutrition Facts : Calories 1277.1, Fat 95.4, SaturatedFat 53.2, Cholesterol 669.9, Sodium 1694.1, Carbohydrate 42.1, Fiber 4.6, Sugar 4.3, Protein 66.2

ASPARAGUS WITH BACON AND HARD-BOILED EGGS



Asparagus with Bacon and Hard-Boiled Eggs image

Provided by Lou Lambert

Categories     Egg     Side     Bacon     Asparagus     Summer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

4 ounces bacon (about 4 slices)
2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick
Kosher salt
1/2 small shallot, finely chopped
3 tablespoons Sherry vinegar
1 tablespoon pure maple syrup
1 teaspoon whole grain mustard
2 tablespoons olive oil
1 tablespoon vegetable oil
Freshly ground black pepper
4 hard-boiled large eggs, whites and yolks separated, chopped
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Steps:

  • Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
  • Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
  • Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
  • Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
  • Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.

ASPARAGUS WITH PROSCIUTTO AND EGG



Asparagus With Prosciutto and Egg image

Provided by Florence Fabricant

Categories     quick, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

3 large eggs
1 1/2 ounces prosciutto, preferably San Daniele, in about two thin slices
1/4 cup dry bread crumbs
4 tablespoons extra-virgin olive oil
1 1/2 pounds medium-thick asparagus, ends snapped off, peeled
Salt and ground black pepper

Steps:

  • Place eggs in a pot of water, bring to a boil, remove from heat, cover and let sit 6 minutes. Yolks will be set but not fully hard cooked. Remove from the pot and set aside. Roll up the prosciutto and cut it in chunks. Place in a food processor with the bread crumbs and pulse until fairly fine.
  • Heat 2 tablespoons oil in a skillet, add prosciutto mixture and sauté on medium, stirring constantly, until lightly browned. Bring a pot of water large enough to hold the asparagus to a boil, add asparagus, reduce heat to medium and cook until asparagus are tender, 3 to 4 minutes. Drain, season with salt and pepper and cover to keep warm. Peel eggs and chop them. Mix them in a bowl with the remaining olive oil and season with salt and pepper.
  • Arrange asparagus on a serving platter. Scatter prosciutto crumbs over them and spoon on the eggs.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 371 milligrams, Sugar 3 grams, TransFat 0 grams

EASY BACON AND ASPARAGUS EGG CASSEROLE



Easy Bacon and Asparagus Egg Casserole image

This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 12

12 slices bacon, cut into 1-inch pieces, crisply cooked
2 cups refrigerated hash browns (from 20-oz package)
2 cups 1/2-inch pieces fresh asparagus spears
1 cup seeded, chopped plum (Roma) tomatoes (about 2 medium)
1/2 cup sliced green onions
2 cups shredded Cheddar cheese (8 oz)
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 cup Original Bisquick™ mix
2 cups milk
6 Eggland's Best® Large Eggs

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
  • In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

OVERNIGHT ASPARAGUS AND EGG BAKE



Overnight Asparagus and Egg Bake image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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 13x9-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 : Calories 362 calories, Fat 27g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 677mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

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From sargento.com


CHEESY ASPARAGUS CASSEROLE RECIPE — EATWELL101
1. Preheat your oven to 425°F (220°C). Lightly grease a baking dish with oil or spray. 2. Arrange asparagus in the baking dish and top with onion, minced garlic, Italian seasoning, red chili pepper flakes, salt and pepper. 3. In a large bowl mix together softened cream cheese and broth.
From eatwell101.com


ASPARAGUS, EGG, AND CHEESE STRATA RECIPE - LEITE'S CULINARIA
Stir in half of the cheese and season with salt and pepper. Pour 3/4 of the egg mixture over the bread and set the rest of the egg mixture aside. Break off the stem ends of the asparagus where each one snaps naturally. Cut the spears into 1 1/2-inch lengths. Layer the prosciutto or mortadella, if using, on the bread.
From leitesculinaria.com


KETO BREAKFAST CASSEROLE WITH ASPARAGUS (THM:S & LOW CARB EGG …
Preheat oven to 350 degrees Fahrenheit. Grease a 9"x13" baking dish and set aside. In a mixing bowl, whisk together the eggs, cream, garlic, dill, salt, and pepper until light and frothy. Layer the asparagus, onions, and feta in the prepared baking dish. Pour egg mixture into the baking dish.
From traditionalcookingschool.com


ASPARAGUS CASSEROLE RECIPE | EATINGWELL
Melt 1 tablespoon butter in a small bowl in the microwave, about 30 seconds. Stir in panko; set aside. Step 3. Cook asparagus in the boiling water until bright green, about 1 minute. Drain and transfer to the ice bath. Let cool for 5 minutes, then drain and pat dry. Arrange the asparagus in a 9-by-13-inch baking dish.
From eatingwell.com


SCRAMBLED EGGS AND ASPARAGUS - LIDIA
In a large nonstick skillet, sauté the asparagus spears in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but still firm, about 5 minutes. Beat the eggs lightly in a bowl with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly ...
From lidiasitaly.com


CHICKEN AND ASPARAGUS CASSEROLE - SPICY SOUTHERN KITCHEN
Preheat oven to 350 degrees. Cut off tough ends from asparagus and discard. Cut asparagus into 2-inch pieces. Melt butter in a large skillet over medium heat and saute asparagus, onion, and mushrooms for 4 minutes. Whisk in flour until smooth. Cook for one minute, stirring constantly.
From spicysouthernkitchen.com


HAM AND ASPARAGUS CASSEROLE RECIPE - MESS FOR LESS
Instructions. Preheat the oven to 350 degrees. In a large mixing bowl, stir together the stuffing, cheese, asparagus, and ham. In a second large bowl, whisk together the soup, milk, eggs, and mustard. Pour the wet mixture over the dry ingredients in a greased casserole dish. Mix the wet and dry ingredients well.
From messforless.net


FRESH ASPARAGUS & HOLLANDAISE CASSEROLE - THE KITCHEN IS MY …
Cut asparagus into 1-inch to 2-inch pieces. Heat the 2 tablespoons butter in a saucepan over medium heat. Add asparagus, onion, and celery; saute until softened, about 8 to 10 minutes. Meanwhile, combine prepared Hollandaise sauce, cheese, Worcestershire sauce, salt, and pepper. Once vegetables are done, remove from heat and stir in Hollandaise ...
From thekitchenismyplayground.com


ASPARAGUS CASSEROLE - 40 APRONS
Preheat oven to 425° Fahrenheit. Lightly grease 9×13-inch casserole dish with butter. Add trimmed asparagus to casserole dish. Sprinkle with Italian seasoning, salt, and black pepper. Toss asparagus to coat in seasoning. Melt butter in a saucepan over medium heat. Add in all-purpose flour and cook for 1 minute. Add in milk.
From 40aprons.com


OVERNIGHT ASPARAGUS BREAKFAST CASSEROLE WITH HAM - THE KITCHEN …
Melt butter in a skillet over medium heat. Add asparagus; cover and cook for 4 minutes, stirring frequently. Add onion and red pepper. Cook uncovered for 3-5 minutes, stirring frequently. Remove from heat and set aside. Place bread cubes in a 9x13-inch baking dish coated with non-stick cooking spray.
From thekitchenismyplayground.com


ASPARAGUS CASSEROLE - SPICY SOUTHERN KITCHEN
Grease a casserole dish and preheat oven to 350 degrees. Melt butter in a large pan over medium heat. Add asparagus, mushrooms, and onions and cook, stirring occasionally, for about 6 minutes. Sprinkle flour over vegetables and cook, stirring continuously, for 1 to 2 minutes. Gradually stir in milk. Cook until thickened.
From spicysouthernkitchen.com


OVERNIGHT EGG + SAUSAGE BREAKFAST CASSEROLE BAKE! - CLEAN FOOD …
Grease a 9x13-inch baking dish with avocado oil, or ghee. In a large mixing bowl, whisk eggs, milk, garlic powder, oregano, paprika, mustard, sea salt and black pepper; set aside. In a large skillet over medium high heat, brown and crumble your turkey with the fennel seeds, drain any liquid then set meat aside.
From cleanfoodcrush.com


ASPARAGUS AND POTATO EGG BAKE RECIPE - OPRAH.COM
Preheat oven to 350°. Lightly grease a 9" x 13" baking dish or 1.5-quart soufflé baking dish with oil; set aside. Cut off the top 3 of asparagus spears; transfer tips to a small bowl and set aside. Cut remaining spears into 1 pieces and set aside. Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft ...
From oprah.com


BEST ASPARAGUS CASSEROLE RECIPE - HOW TO MAKE ASPARAGUS …
Preheat oven to 375°. In a large skillet over medium heat, cook bacon until crispy, 10 minutes. Remove from pan with a slotted spoon …
From delish.com


ASPARAGUS DILL AND ONION EGG CASSEROLE - EVERYDAYMAVEN™
Crack eggs into a large bowl. Add dill, white pepper and salt. Beat until well combined. To cook: Preheat oven to 350F. Lightly spray a casserole dish with non-stick cooking spray and set aside. Heat a large frying pan over medium heat. Once hot, add butter or olive oil and then sliced onions.
From everydaymaven.com


ASPARAGUS AND POTATO EGG BAKE RECIPE - DELISH
Add 1-inch asparagus pieces, increase heat to medium-high, and cook until warmed through, 3 to 4 minutes. Remove from heat and set aside to cool slightly. In a large bowl, whisk together eggs ...
From delish.com


ASPARAGUS MUSHROOM SWISS EGG BAKE RECIPE BY NOAH MCGEE
Directions. Preheat oven to 350°F. Grease a 2-quart casserole dish with butter or non-stick cooking spray. In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute. Add the asparagus and mushrooms and sauté, stirring frequently, for 5 to 7 minutes until the asparagus is soft.
From thedailymeal.com


ASPARAGUS, MUSHROOM AND GOAT CHEESE EGG BREAKFAST CASSEROLE
Spread the asparagus out evenly over the bottom of an 8 inch square baking dish. Spread the mushrooms and goat cheese over top. Mix the eggs and cottage cheese and season with salt and pepper. Pour the egg mixture into the pan. Bake in a preheated 375F/190C oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.
From closetcooking.com


ASPARAGUS CASSEROLE WITH RITZ CRACKERS - RESTLESS CHIPOTLE
Cut fresh asparagus in bite sized pieces. Cook until crisp-tender. Drain and add a layer to a casserole dish. Top with half the cream of mushroom soup. Top with half the cheese. Repeat layers ending with cheese. The asparagus bake is ready for the oven. Mix bacon grease (or butter) with the crushed crackers.
From restlesschipotle.com


10 BEST ASPARAGUS EGG CASSEROLE RECIPES | YUMMLY
The Best Asparagus Egg Casserole Recipes on Yummly | Egg Casserole With Asparagus, Smoked Salmon, Pesto Bread Fingers, Cheesy Ham And Asparagus Egg Casserole, Easy Bacon And Asparagus Egg Casserole
From yummly.com


ASPARAGUS CASSEROLE RECIPE | MYRECIPES
Advertisement. Step 2. Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and …
From myrecipes.com


EASY ASPARAGUS CASSEROLE AND EGG BAKE - THE TYPICAL MOM
Sprinkle garlic and onions on top of butter. Place pan into a cooled oven and preheat to 350. (Remove pan when preheating is finished) In a large bowl, combine eggs and whisk well. Add milk and whisk well. Stir in spices. Add ham, asparagus, mushrooms and 1/2 cup cheese and mix well. Pour into prepared pan.
From temeculablogs.com


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