Ham, Egg & Asparagus Breakfast Casserole

from Patti Elwell

¼ cup Butter, melted
2 cups Herb Croutons
2 cups Garlic & Onion croutons
2 cups Cheddar Cheese, grated
2 cups Milk
12 Eggs, beaten
1 tsp, Thyme
1 small bunch Chives, chopped finely
12 stalks Asparagus, steamed for about 2 minutes, cut into pieces
1 cup cooked Ham, finely chopped
  1. Coat a 9 x 13 casserole dish with vegetable spray. Place croutons in the casserole dish and pour butter over croutons. Sprinkle grated cheese.
  2. Whisk eggs, milk, thyme and chives and pour over cheese mixture. Add ham and asparagus and press into mixture.
  3. Bake at 325º for approximately 50 minutes until mostly set in the middle. Remove from oven and let stand for 15 minutes. If top is getting too brown while baking, cover loosely with foil.
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