Ham and Asparagus Brunch Bake

Ham and Asparagus Brunch Bake

Made  times
MissKitty 6

"An asparagus and ham-layered casserole with seasoned baking mix makes a nice brunch casserole. I think this could be easily made into an appetizer."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 231 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease a 9x13-inch baking dish.
  3. Combine baking mix, tarragon, dry mustard, and black pepper in a bowl.
  4. Whisk eggs and milk together in a separate bowl; pour the egg mixture into the baking mix and seasonings, and whisk until smooth.
  5. Pour half the batter into the bottom of the prepared baking dish.
  6. Arrange half the asparagus spears over the batter.
  7. Top asparagus spears with ham and onion; sprinkle on 1/2 cup of Parmesan cheese.
  8. Pour the remaining batter over the Parmesan cheese, and arrange the remaining asparagus spears on top. Sprinkle casserole with remaining 1/2 cup Parmesan cheese.
  9. Bake in the preheated oven until the casserole is golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes.



I cut the recipe but didn't change anything except using buttermilk instead of milk. I thought the end result was too bready and the uncut asparagus spears were hard to deal with. If I were to...

I did not make this exact. A lot of the reviews said the recipe was to bready so I made it with half the batter on the bottom. I used asparagus ham and the other ingredients listed then made it ...

It is a lot of breading. Not sure how I would fix that. Not sure if I'll try it again or not.

From around the web