Recipe Title: Springtime Eggs Asparagus
Submitted by: Diane Nemitz from Ludington, Michigan

Category: Breakfast/Brunch
Suggested Number of Servings: 10

Ingredients:

3 cups croutons (unflavored or lightly seasoned)
12 hard cooked eggs, shelled and sliced
2 cups diced, cooked ham
3/4 pound cooked asparagus, cut into 2-inch pieces
1 can cream of mushroom soup
1 soup can milk
1 cup shredded cheddar cheese
4 oz. cream cheese, cut into small pieces

Instructions:

Spray a 9×13 baking pan with cooking spray.
Spread croutons in bottom of pan. Layer eggs over croutons, then ham, then asparagus.
Combine soup, milk and cheeses in bowl. Spoon over asparagus, covering completely with soup mixture. At this point, you may cover the dish with plastic wrap and refrigerate overnight, or bake immediately in 350 deg. oven. (Oven does not need to be preheated.)
Bake for 30 minutes if cooking immediately or up to 45 minutes if dish has been refrigerated. Topping should be bubbly and cheese melted.

Prep Time: 15 Minutes
Total Time: 45 Minutes

Additional Comments:
This is a wonderful dish to serve to a crowd, and can be made ahead so all you have to do in the morning is pop it in the oven. What could say “Easter” better than a combination of ham, eggs, and the “harbinger of spring” fresh asparagus. You can even serve this after Easter to use up those colored eggs the bunny left behind. In case you don’t have 10 people at your breakfast table, the recipe can be cut in half.

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