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

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Yield:8 servings

Prep:25 min

Cook:30 min

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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

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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.