Reviewed: Apr. 9, 2011

It was my first time cooking asparagus,but the result was successful and very delicious.I added some more cheese because i love it and the amount in the recipe just wasn't enough for me.

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2 users found this review helpful

Reviewer:

believer

Cooking Level: Intermediate

Living In: Athens, Attica, Greece

Reviewed: Dec. 30, 2010

Loved this both times I've made it! I added zucchini the first time, left crust on and didn't butter bread (no need for extra calories)! I also mixed it all first in big bowl before letting sit overnight, then remixed in the morning. We made it with spinach, red pepper and pancetta for Xmas morning with day old crusty baguette and it was awesome! The crusty bread made it a bit crunchy on top, just enough to give it more substance and be less custardy. I have cooked over time suggested both times to eliminate wateriness. A definite crowd pleaser and perfect for brunch.

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6 users found this review helpful

Reviewer:

rustystorck

Reviewed: Dec. 7, 2010

I cut back on the asparagus (I ate the extra as a snack while cooking) and added sliced mushrooms. So good! I also added more cheese to the top.

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10 users found this review helpful

Reviewer:

Emily

Reviewed: Dec. 6, 2010

It was good, its wasn't what i was expecting

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4 users found this review helpful

Reviewer:

Renee

Cooking Level: Expert

Home Town: Bath, Pennsylvania, USA

Living In: Catasauqua, Pennsylvania, USA

Reviewed: May 13, 2010

Turned out a little watery. Next time I will cube the bread and toss with the ham, asparagus, cheese and egg mixture to more evenly distribute the ingredients. Layering the aparagus and ham in the middle trapped the moisture beneath the top layer of bread. I might also toss in some shredded hashbrowns to absorb the liquid and hold it together. I will try this again with the adjustments.

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8 users found this review helpful

Reviewer:

sally

Reviewed: May 9, 2010

Fantastic! Made it for Mother's Day and it was amazing, even the kids (6 yrs - 1 yr) ate it and asked for seconds. I used country potato white bread and left the crust on. It didn't make a difference. I also cut back on the asparagus 3/4 lbs. and added zucchini/yellow squash.

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6 users found this review helpful

Reviewer:

Stamfordcook

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Stamford, Connecticut, USA

Reviewed: Dec. 13, 2009

Yummy. I used what ingredients I had: wheat bread, bacon crumbles, and diced onions.

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2 users found this review helpful

Reviewer:

minda

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

Reviewed: Nov. 9, 2009

I did not make this, but my sister-in-law Jane made this for a birthday brunch. It was very good! I am sure it will be made again and again...

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2 users found this review helpful

Reviewer:

mom the cook

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Roseville, Minnesota, USA

Reviewed: Jun. 3, 2009

Yummy! I added onion and mild italian sausage and it was awesome!

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4 users found this review helpful

Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Attica, Ohio, USA

Living In: Sandusky, Ohio, USA

Reviewed: Apr. 12, 2009

So good! I used whole wheat bread, left on the crusts and omitted the butter. I love breakfast casseroles made the day before and baked the next morning. I also cut the milk down to 2c. (1c.of 1% and 1c. of fat free half and half) since I used x-large eggs. A nice and delicious Easter morning breakfast with asparagus and ham. Will make again. Thanks!

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11 users found this review helpful