Variation For Lunch

PorkDairy
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Ingredients

  • 1 lb. asparagus ⓘ
  • 4 slices whole wheat bread, buttered ⓘ
  • 2 1/4 c. Cheddar cheese, grated ⓘ
  • 1 c. coarsely chopped ham ⓘ
  • 5 eggs, beaten ⓘ
  • 2 tsp. instant minced onion ⓘ
  • 3/4 tsp. dry mustard ⓘ
  • 1/4 tsp. salt
  • dash of cayenne, garlic powder and Worcestershire sauce ⓘ

Instructions

  1. Cook, drain and cut asparagus in 1-inch pieces.
  2. Spread in 7 x 11-inch pan.
  3. Cover
  4. with
  5. bread, 1 1/2 cups cheese and ham. Blend eggs,
  6. milk
  7. and
  8. seasonings.
  9. Pour
  10. over
  11. bread. Refrigerate 8 hours or
  12. overnight.
  13. Bake, uncovered, 1 hour at 325°.
  14. Last 15 minutes,
  15. top
  16. with
  17. 3/4 cup Cheddar cheese and finish baking.
  18. Let stand
  19. 5 minutes before serving.
  20. Serves 6 or 8.

Nutrition & Diet Analysis (per serving)

480 kcal 24% DV
Protein Fat Carbs

Macronutrients

Protein 18.5g 37% DV
Total Fat 23.5g 30% DV
Carbs 56.4g 21% DV
Fiber 9.3g 33% DV
Sugar 5.3g 11% DV

Electrolytes

Sodium 10458.5mg 100% DV
Potassium 870.3mg 19% DV
Cholesterol 103.8mg 35% DV

Vitamins & Minerals

Vitamin A 630.5mcg 70% DV
Vitamin C 24.2mg 27% DV
Vitamin D 0.4mcg 2% DV
Calcium 344mg 26% DV
Iron 4.2mg 23% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

cayenne egg cheddar cheese onion ham whole wheat bread asparagus salt

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