Breakfast for dinner. Brinner. Dinfast. Definitely a favorite in our house.
The recipe is from the Betty Crocker’s Diabetes Cookbook.
I made a few small substitutions, noted below.
Country Ham and Asparagus Bake
1 1/2 c chopped fully cooked ham
1 medium onion, chopped (approx 1/2 c)
1/4 c chopped bell pepper
1 package (10 oz) frozen asparagus or broccoli cuts – I used asparagus
8 eggs or 2 c egg subsitute – I used all eggs
2 c fat-free milk – I used 2%
1 c all-purpose four
1/4 c grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tps dried tarragon
1 c shredded cheddar cheese – I used my fav 3 cheese blend from Trader Joes
Heat oven to 425 degrees. Generously grease bottom and sides of a 13×9 baking dish. Sprinkle ham, onion, bell pepper and asparagus in baking dish. – I used my pampered chef pan (no greasing). I also tossed the ham and veggies together in a bowl before putting them in the baking dish.
Beat eggs, milk, flour, parm cheese, salt, pepper and tarragon with a fork or wire whisk in medium bowl until smooth; pour over ham mixture.
Bake uncovered about 20 min, or until a knife inserted comes out clean. Sprinkle with cheddar cheese. Bake 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before cutting.