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
Ingredients
- 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
Directions
- 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.
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