Mother's Day Brunch Recipe: Asparagus Egg Bake Casserole

Moms everywhere will celebrate their special Sunday in May by...drum-roll.....COOKING. If you are lucky enough to be celebrating this year somewhere else than in your kitchen, enjoy you lucky duck!

However, if you are hosting a family gathering at your house, plan ahead so you too enjoy an easy day of munching, mingling and celebrating. You might want to start with an easy make ahead dish, like this Mother's Day Brunch Asparagus Egg Bake Casserole.

You can make this dish the night before your gathering and refrigerate 8 hours overnight. This is a pretty simple recipe - no crazy ingredients that you need to shop all over town to find. Plus, you can easily create your own variations. Asparagus not a popular food in your house? You could try broccoli. Vegetarian coming to brunch? Skip the ham. 

An extra bonus: your guests will walk in to your home wondering what that delicious aroma is coming from your kitchen! 

Asparagus Egg Bake Casserole Recipe


(This should serve about 12 guests)

1 1/2 cups chopped cooked ham (1/2 lb) (optional, of course)
1 lb fresh asparagus spears, cut into 1-inch pieces 
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1 medium onion, chopped (1/2 cup) 
2 cups shredded Cheddar cheese (about 8 oz)
1/4 cup grated Parmesan cheese
Dozen eggs
1 1/4 cups milk
1 container (8 oz) sour cream
2 teaspoons lemon-pepper seasoning salt
1 cup corn-flake crumbs (also optional)
2 tablespoons butter or margarine, melted


Spray a 13 x 9-inch (3-quart) glass baking dish with cooking spray. In large bowl, lightly mix the ham, asparagus, potatoes, onion and cheeses. Spoon mixture into baking dish.

Blend eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture.  Cover; refrigerate 8 hours or overnight.

In the morning, heat oven to 325°F. Uncover baking dish and bake 35 minutes. Meanwhile, in small bowl, toss corn-flake crumbs and butter.

Take casserole out of the oven and sprinkle corn-flake mixture over the top. Put the dish back in the oven and continue baking, uncovered, for  30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. (If you decide not to use the corn-flake mixture, you might want to cover the casserole for the last half-hour of baking so it will not dry out.)

Remove from oven; let stand 15 minutes before serving.

Pour champagne, put out some fresh fruit, croissants and enjoy your day!