Name: Overnight Asparagus and Egg Bake
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Overnight Asparagus and Egg Bake

1. 6 bacon strips, chopped -

2. 2 cups sliced fresh mushrooms -

3. 1 shallot, finely chopped -

4. 1 pound fresh asparagus, trimmed and cut into 2-inch pieces -

5. 6 large eggs -

6. 1 cup biscuit/baking mix -

7. 1 cup 2% milk -

8. 1 cup heavy whipping cream -

9. 3/4 cup shredded sharp cheddar cheese -

10. 1/2 cup grated Romano cheese -

11. 1 teaspoon ground mustard -

12. 1 teaspoon dried parsley flakes -

13. 1/2 teaspoon salt -

14. 1/4 teaspoon pepper -

How to cook deliciously - Overnight Asparagus and Egg Bake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.