If you are like me you made way too much for Easter dinner and have a refrigerator full of leftovers to prove it. Don’t despair; after all, Easter is an entire season not just a single day. Which means that leftover Easter ham can be a welcome addition to a host of meals to come (unless your family is already sick of it).
The following recipe is a perfect way to use up leftover ham and if you whipped up my “Super Simple Side” recipe it is also a wonderful way to incorporate unused asparagus. Similar to my “Easter Egg Bake” you can prepare this recipe the night before; cover and refrigerate it, then cook it off in the morning before your family gets to the kitchen table.
The recipe may be doubled if you are planning to take it to a party or other type of get together (it’s a great addition to a potluck). It also goes well with muffins and fresh fruit or if you are in a hurry you could simply pair it with a glass of orange juice.
HAM AND ASPARAGUS EGG BAKE
Ingredients:
1-pound fresh asparagus cut into 3-inch pieces
Sliced ham (approximately 1-pound)
Sliced sourdough bread (about 1/4 thick)
4 eggs
1 cup milk
1 cup heavy cream
2 cups shredded parmesan cheese
2 cups shredded cheddar cheese
1 green onion, finely chopped
2 cups chopped tomato (optional)
1 teaspoons garlic salt
2 tablespoons butter softened
2 tablespoons olive oil
Salt and pepper
Directions:
Preheat oven to 325 degrees.
Drizzle asparagus with olive oil, season with salt and pepper to taste. Roast for 4-5 minutes. Remove from oven and let cool.
Butter bread. Place one layer of bread (buttered side up) in greased 9 x 13-inch glass dish. Sprinkle bread with half of the cheese. Layer with ham and asparagus. Cover with remaining buttered bread to create several sandwiches.
In a bowl, lightly beat eggs and add milk and cream, tomatoes, onion, garlic salt, and a little pepper. Pour over bread.
Bake covered at 325 degrees for 25 minutes. Uncover and bake 25 more minutes.
Sprinkle with remaining cheese and return to oven for 10 minutes (uncovered).
Let cool for 10 minutes before serving.
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