Ham and Asparagus Breakfast Bake
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By
Holly Lofthouse
Updated Oct 15, 2018
Add in-season veggies to this easy, cheesy egg bake for a crowd-pleasing brunch dish.
Ham and Asparagus Breakfast Bake
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- Prep Time 15 min
- Total 50 min
- Ingredients 7
- Servings 8
Ingredients
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1 cup chopped cooked ham
- 1 cup chopped cooked asparagus or thawed frozen asparagus cuts (from 9-oz box)
- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon ground mustard
- 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
Instructions
-
Step1Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2Unroll dough in baking dish; press in bottom and 1/2 inch up sides of dish.
![]()
-
Step3Sprinkle ham and asparagus evenly over dough. In medium bowl, beat eggs, milk and mustard with whisk until well combined. Pour mixture over ham and asparagus. Sprinkle cheese evenly over top.
![]()
-
Step4Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Nutrition
290
Calories
18g
Total Fat
16g
Protein
14g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 170
- Total Fat
- 18g
- 28%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 0g
- Cholesterol
- 130mg
- 43%
- Sodium
- 670mg
- 28%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 25%
- 25%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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