20 Asparagus Breakfast Recipes for Any Day of the Week

How to Make a Simple and Tasty Breakfast Casserole

How to Make Pickled Asparagus

25 Easy Asparagus Recipes Perfect for Spring

9 Tips for Cooking Great-Tasting Asparagus

How to Make Asparagus in a Frying Pan

35 Asparagus Recipes to Make This Spring and Beyond

How to Cook Asparagus 9 Ways

I Tried the Viral 'Asparagus Carbonara' Recipe, and It's Worth Every Step

25 Egg Casserole Recipes to Make for Breakfast

28 Easy Make-Ahead Breakfast Casserole Recipes

22 Fresh Asparagus Sides to Spring For

How to Tell If Asparagus Is Bad

40 Overnight Breakfast Recipes for the Holidays

52 Best Breakfast Casserole Recipes

16 Hearty and Healthy Breakfast Casserole Recipes

What Is White Asparagus and Why Is It White?

48 Overnight Recipes That'll Make Mealtime a Breeze

Our Best Egg Recipes

I Made the Ina Garten Overnight Mac and Cheese Recipe That People Can't Stop Talking About

TEST KITCHEN APPROVED

Overnight Asparagus and Egg Bake

Name: Overnight Asparagus and Egg Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
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

TEST KITCHEN APPROVED

Total Time:Prep: 25 min.+ chilling Bake: 30 min. + standing

By Taste Of Home Editorial Team

Recipe by Jane Whittaker, Pensacola, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 14, 2020

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

TEST KITCHEN APPROVED

Overnight Asparagus and Egg Bake

Add your review

Yield:8 servings

Prep:25 min

Cook:30 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
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
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
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
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.