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Ingredients

• 1 1/2 cups chopped cooked ham (1/2 lb)
• 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 (8 oz)
• 1/4 cup grated Parmesan cheese
• 12 eggs
• 1 1/4 cups milk
• 1 container (8 oz) sour cream
• 2 teaspoons lemon-pepper seasoning salt
• 2 teaspoons ground mustard
• 1 cup cornflake crumbs
• 2 tablespoons butter or margarine, melted

Description

Do-ahead Convenience! Crunchy Cornflake Crumbs Top A Savory Egg Bake Brimming With Tender Asparagus And Delicious Ham.

Betty Crocker