This recipe will be one you use over and over. It works as a simple main course with a salad for brunch, lunch or supper. Or serve it along side your Easter ham! One of the best parts is that you can do a lot of it ahead. Prepare through step two a day ahead, and refrigerate until about an hour and a half before you want to eat. We love to mix it up too, try substituting in other vegetables, herbs, meats and cheeses.
- 4 eggs
- 3 egg whites
- ¾ cup low-fat milk
- 2 teaspoons Dijon mustard
- 1 teaspoon chopped minced thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 cups cubed day-old bread, preferably whole-wheat, crusts removed if desired (5 1/2 ounces)
- 1 cup diced smoked ham steak
- 1 cup sliced asparagus (1/2 bunch)
- 1 ¼ cup shredded sharp cheddar cheese, divided
- Preheat oven to 350 degrees F. Coat an 8 X 8-inch baking dish with cooking spray.
- Whisk eggs, egg whites, milk, Dijon, thyme, salt, pepper and garlic powder in a large bowl. Add bread, ham, asparagus and ¾ cup shredded cheddar or Swiss cheese. Stir to combine. Transfer the bread mixture and custard to the prepared dish. Cover with parchment and foil.
- Bake until almost set-up in the center and steaming hot, 32 to 36 minutes. Remove foil, top with the remaining ½ cup cheese and bake until puffed and golden on top, 15 to 20 minutes longer.