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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Ham and Asparagus Overnight Omelet Recipe

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This recipe for Ham and Asparagus Overnight Omelet is from The Mackechnie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices white bread, trim crust off
4 oz. cream cheese, softened
1 lb. fresh asparagus cook, drain, cut in 2" pcs.
2 c. diced ham
2 c. grated cheddar cheese
5 large eggs
2 1/4 c. milk
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. cayenne pepper
Directions:
Directions:
Spread cream cheese over bread and let sit for 1 hr. so it will be easier to cut in 1" cubes. Spread half of cubes in casserole dish. Add 1/2 of asparagus, 1/2 of ham and 1/2 of cheese. Repeat the layers of bread, asparagus, and ham. Beat eggs, add milk and spices to eggs. Pour over top. Cover with foil. Refrig. overnight. Let come to room temperature. Bake at 350 degrees covered with foil for 50 mins. Uncover and cook at 350 degrees for 10 more mins.

 

 

 

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