Overnight Asparagus Breakfast Casserole with Ham

April 9, 2020
Loaded with fresh asparagus, chopped ham, and fabulous flavor, this Overnight Asparagus Breakfast Casserole with Ham is just perfect for an Easter or spring brunch.  Prepare it the day before, pop it in the oven in the morning, and get ready to dive into its deliciousness for breakfast or brunch.  Or, enjoy it as a main dish for dinner like we often do.  Either way, it's a winner, for sure!
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Overnight Asparagus Breakfast Casserole with Ham Image

I absolutely love overnight breakfast casseroles.  There's just something so wonderful about waking up in the morning, popping an already-prepared casserole in the oven, and just a bit later diving into hot fresh-baked deliciousness.

When you're the cook of the house, it's rare to be able to just sit down to a meal without first focusing on prep.  With overnight breakfast casseroles, that's exactly what you get to do. -- Because you finished all the prep the day before.  It's a beautiful thing.

Loaded with fresh asparagus, chopped ham, and fabulous flavor, this Overnight Asparagus Breakfast Casserole with Ham is just perfect for an Easter or spring brunch. 

And when it comes to overnight breakfast casseroles, this Overnight Asparagus Breakfast Casserole with Ham ties with our Overnight Cinnamon Roll Casserole as one of my all-time favorites.

With egg-soaked Italian bread as the base, this asparagus casserole bakes up with a light and fluffy texture.  That base is then loaded with layers of ham, sauteed asparagus and onion, and melty Swiss cheese that deliver up fabulous flavor.

It's simply perfect for an Easter or spring brunch.  Or, enjoy it as a main dish for dinner like we often do.  Either way, it's a winner, for sure!


Piece of Overnight Asparagus Breakfast Casserole with Ham on Plate Image

To make a pan, start by cubing a loaf of Italian bread.

You'll need about 8 cups of bread cubes, which you can get from a 13-ounce loaf. -- The standard size typically sold in most grocery stores.

If you can't find Italian bread, a loaf of French bread will work just fine, too.

Measuring Cup of Cut French Bread Cubes Image

Place the bread cubes in a 9x13-inch baking dish to create the bottom layer of the casserole.

French Bread Cubes in Baking Dish Image

Sprinkle the bread cubes with a layer of chopped fully-cooked ham, and then add a layer of tasty sauteed vegetables.

The vegetables in this casserole are a combination of fresh asparagus, thinly-sliced onion, and chopped red bell pepper.  They're a truly fabulous flavor combination.

When sauteing the vegetables, start by cooking the asparagus on its own for the first few minutes.  This gives it an added few minutes needed for it to become tender.

When sauteing the vegetables, start by cooking the asparagus on its own for the first few minutes.  This gives it an added few minutes needed for it to become tender.  Place the asparagus in a skillet with melted butter, and then cover the skillet, essentially steaming the asparagus for a bit.

Add in the onion and red bell pepper, cooking uncovered for a few minutes more.  Then the vegetables are ready to layer onto the casserole. 

Overnight Asparagus Breakfast Casserole with Ham Vegetable Layer Image

Sprinkle some shredded Swiss cheese on top of the vegetables.  I sometimes use a mixture of Swiss and Monterey Jack cheese or a mixture of Swiss and mozzarella, which both taste fabulous as well.  Feel free to change up the cheese a bit if you'd like to fit your taste.

Then whisk up a mixture of eggs, milk, dried basil, salt, and pepper and pour it over the prepared layers.

How to Make Overnight Asparagus Breakfast Casserole with Ham Image

Cover the casserole and refrigerate it overnight, or for about 12-24 hours.

It truly is important for this casserole to sit refrigerated for at least 12 hours.  This allows the bread cubes to absorb the egg/milk mixture, and creates the casserole's fluffy texture when baked.  I don't recommend short-cutting this step.

The next day when you're ready to enjoy your breakfast or brunch (or, breakfast-for-dinner, like us!), pop the casserole in the oven and bake it up until it's set and golden brown.

Overnight Asparagus Breakfast Casserole with Ham in Baking Dish Image

Then get ready to dig into the deliciousness.  Because this casserole's a great one, for sure.

Loaded with fresh asparagus, chopped ham, and fabulous flavor, Overnight Asparagus Breakfast Casserole with Ham is just perfect for an Easter or spring brunch.  Or enjoy it as a main dish for dinner like we often do.  Either way, it's a winner!

Check out these other fabulous breakfast casserole recipes:
Serving Overnight Asparagus Breakfast Casserole with Ham Image
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asparagus casserole, overnight breakfast casserole, recipes with asparagus, Easter brunch recipes
Main Dishes
American
Yield: about 8-10 servings
Author:

Overnight Asparagus Breakfast Casserole with Ham

Overnight Asparagus Breakfast Casserole with Ham

Loaded with fresh asparagus, chopped ham, and fabulous flavor, this Overnight Asparagus Breakfast Casserole with Ham is just perfect for an Easter or spring brunch. Prepare it the day before, pop it in the oven in the morning, and get ready to dive into its deliciousness for breakfast or brunch. Or, enjoy it as a main dish for dinner like we often do. Either way, it's a winner, for sure!
Prep time: 30 MCook time: 60 MTotal time: 90 M

Ingredients:

  • 3 T. unsalted butter
  • 1/2 lb. fresh asparagus
  • 1 red bell pepper, chopped
  • 1 medium-sized onion, sliced thinly in slivers
  • 1 (13 oz.) loaf Italian bread, cubed (about 8 c. cubes)
  • 2 c. shredded Swiss cheese, divided
  • 1 c. fully cooked ham, chopped
  • 8 eggs, beaten
  • 2 1/2 c. milk
  • 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Instructions:

How to make Overnight Asparagus Breakfast Casserole with Ham

  1. Rinse asparagus and snap off woody ends of the stems. Cut spears into 1-inch pieces.
  2. Melt butter in a skillet over medium heat. Add asparagus; cover and cook for 4 minutes, stirring frequently.
  3. Add onion and red pepper. Cook uncovered for 3-5 minutes, stirring frequently. Remove from heat and set aside.
  4. Place bread cubes in a 9x13-inch baking dish coated with non-stick cooking spray. Sprinkle evenly with chopped ham, spoon on the cooked vegetables, and top with 1 cup shredded Swiss cheese.
  5. In a large bowl, whisk together eggs, milk, basil, salt, and pepper. Pour evenly over bread mixture in baking dish.
  6. Cover and refrigerate 12-24 hours.
  7. Bake uncovered at 350℉ for 45-55 minutes, until set and golden brown.
  8. Sprinkle with remaining 1 cup shredded Swiss cheese. Bake for 5-10 minutes more, until cheese is melted.
  9. Allow to stand 10 minutes before serving.
TRACEY'S NOTES:
  1. To break off the woody bottoms of the asparagus stems, just hold onto a spear of asparagus toward the bottom with both your hands. Bend the asparagus spear gently until it snaps. It will naturally snap apart at the best place to separate the woody end and tender tip. Or, just cut the spears with a knife, cutting where the green color fades if you'd prefer.
  2. If the asparagus is young and thin, you just need to trim off the very bottom of the spears -- no need to snap the spears because there's really no thick, woody part to them yet.
  3. I sometimes use a mixture of Swiss and Monterey Jack cheese, or a mixture of Swiss and mozzarella.
  4. It's important for this casserole to sit refrigerated for at least 12 hours.  This allows the bread cubes to absorb the egg/milk mixture, and creates the casserole's fluffy texture when baked.  I don't recommend short-cutting this step.
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1 comment

  1. This would be lovely to wake up to :) Thanks for sharing on Fiesta Friday!

    ReplyDelete

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