- 3 cups biscuit baking mix (such as Bisquick®)
- 1 teaspoon dried tarragon
- 1 teaspoon dry mustard powder
- 1/2 teaspoon ground black pepper
- 2 eggs
- 1 1/2 cups milk
- 2 pounds fresh asparagus, tough ends trimmed
- 1 cup cubed fully-cooked Black Forest ham
- 1 onion, diced
- 1 cup Parmesan cheese, divided
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9x13-inch baking dish.
- Combine baking mix, tarragon, dry mustard, and black pepper in a bowl.
- Whisk eggs and milk together in a separate bowl; pour the egg mixture into the baking mix and seasonings, and whisk until smooth.
- Pour half the batter into the bottom of the prepared baking dish.
- Arrange half the asparagus spears over the batter.
- Top asparagus spears with ham and onion; sprinkle on 1/2 cup of Parmesan cheese.
- Pour the remaining batter over the Parmesan cheese, and arrange the remaining asparagus spears on top. Sprinkle casserole with remaining 1/2 cup Parmesan cheese.
- Bake in the preheated oven until the casserole is golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
09/14/2019
recipepes.com
ham and asparagus brunch bake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
