Ham and Asparagus Brunch Bake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups biscuit baking mix (such as Bisquick®)
• 1 teaspoon dried tarragon
• 1 teaspoon dry mustard powder
• 1/2 teaspoon ground black pepper
• 2 eggs
• 1 1/2 cups milk
• 2 pounds fresh asparagus, tough ends trimmed
• 1 cup cubed fully-cooked Black Forest ham
• 1 onion, diced
• 1 cup Parmesan cheese, divided

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C) and set a 9x13-inch nonstick baking dish nearby.

2. Snap or trim the tough ends from the asparagus, then cut the spears into 1-inch pieces. Bring a pan of boiling water to a boil, add the asparagus, and cook 2 minutes. Drain well and pat dry.

3. Place the diced onion in a nonstick skillet over medium heat and cook 3 to 4 minutes until soft, adding a splash of water if it starts to stick.

4. In a large bowl, whisk the biscuit baking mix, dried tarragon, dry mustard, black pepper, and 1/2 cup of the Parmesan until evenly combined.

5. In a separate bowl, whisk the eggs and milk together, then stir them into the dry mixture until just blended. Fold in the cooked onion, asparagus, and cubed ham.

6. Spread the mixture evenly in the baking dish and sprinkle the remaining Parmesan over the top.

7. Bake 30 to 35 minutes until golden and set. The center should reach 160°F (71°C) on an instant-read thermometer. The ham is already cooked, so it only needs to heat through. Let rest 5 minutes before cutting.