I make this for breakfast/brunch the day after Easter. It's a great way to use up leftover dinner rolls and cooked vegetables. Everything bakes in one pan so assembling this dish is easy. You can substitute spinach for the asparagus and add mozzarella cheese if you wish.

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 -13x9 inch casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.

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  • Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.

  • Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.

  • Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).

  • Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.

Nutrition Facts

239 calories; protein 15.3g 31% DV; carbohydrates 15.1g 5% DV; fat 13g 20% DV; cholesterol 131.7mg 44% DV; sodium 824.9mg 33% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/26/2005
This one was good the best part about it you can use this recipe as a base and improvise switching the veggies meats or cheeses with whatever you have left over in your fridge. A very satisfying meal. Read More
(5)

Most helpful critical review

Rating: 3 stars
12/28/2005
I modified this considerably after a first attempt that was just too bland, with flavors that didn't compliment each other. To my second batch, I added sauteed onions, mushrooms and garlic. I also changed the cheese to a mixture of provolone, gruyere and swiss. I decreased the milk by 1 cup and added a can of cream of celery soup instead, along with 1/2 cup of evaporated milk. This turned out fantastic and got rave reviews at my weekly gal's poker game. Read More
(20)
12 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
12/28/2005
I modified this considerably after a first attempt that was just too bland, with flavors that didn't compliment each other. To my second batch, I added sauteed onions, mushrooms and garlic. I also changed the cheese to a mixture of provolone, gruyere and swiss. I decreased the milk by 1 cup and added a can of cream of celery soup instead, along with 1/2 cup of evaporated milk. This turned out fantastic and got rave reviews at my weekly gal's poker game. Read More
(20)
Rating: 3 stars
09/01/2010
I ran across this dish looking for a way to use up leftover dinner rolls. It was pretty good but my hubby said it's not better than tuna casserole. Instead of the ham I substituted prosciutto which added a richer flavor to the dish. I used a can of cream of celery soup and condensed milk in place of the milk as suggested above. I felt these changes made this a more appropriate dish for supper. I'll try it with the ham and leave out the asparagus another time for a brunch. Read More
(9)
Rating: 1 stars
05/24/2003
My family did not enjoy this at all and we love asparagus. Read More
(7)
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Rating: 5 stars
12/08/2003
This was excellent! I prepared it the night before! I wouldn't change a thing! Thanks for the recipe! Read More
(5)
Rating: 4 stars
05/26/2005
This one was good the best part about it you can use this recipe as a base and improvise switching the veggies meats or cheeses with whatever you have left over in your fridge. A very satisfying meal. Read More
(5)
Rating: 4 stars
01/21/2013
I made this as written with the exception of the cheese - we don't care for processed cheese so I used a Cheddar / Jack Cheese blend. You don't have to pre-cook the asparagus - that saves a little time. This is a great recipe to use up left overs - perfect after Easter. I have made recipes like this in individual oven safe ramekins. Each can be customized to suit different tastes. It is a fun kitchen project when we do a sleep over with the kids. Read More
(3)
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Rating: 4 stars
12/17/2015
This was an okay dish as written. Made it a second time using sharp cheddar cheese & as suggested previously a can of cream of celery soup in place of 1 cup of the milk. Will make again with other veggies & meats. A great idea & easy to adapt. Read More
(1)
Rating: 4 stars
03/11/2018
The family liked this dish but we had some difficulty with the preparation. We used a glass baking dish and after the baking time was up we had to bake an extra 20 minutes...and even then the center was still a little wet. The extra time resulted in burned rolls on the top. Perhaps a metal pan would have worked better. Other than that it was a flavorful dish. Read More
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