Overnight Asparagus and Egg Bake

Total Time Prep: 25 min.+ chilling Bake: 30 min. + standing
Yield 8 servings
Test Kitchen Approved
This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All you need is a fruit salad, and breakfast is served! —Jane Whittaker, Pensacola, Florida

Ingredients

  • 6 bacon strips, chopped
  • 2 cups sliced fresh mushrooms
  • 1 shallot, finely chopped
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 6 large eggs
  • 1 cup biscuit/baking mix
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup grated Romano cheese
  • 1 teaspoon ground mustard
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  2. Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes.
  3. In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight.
  4. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 362 calories, 27g fat (14g saturated fat), 196mg cholesterol, 677mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 17g protein.

This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All you need is a fruit salad, and breakfast is served! —Jane Whittaker, Pensacola, Florida
Recipe Creator
Community Cook

© 2025 RDA Enthusiast Brands, LLC