Source: dLife

Country ham and asparagus in a breakfast casserole.

Servings

4 oz Pork, cured ham, lean, low sodium, cooked , chopped
0.5 cup fresh chopped onion
0.25 cup chopped red bell peppers
10 oz Asparagus, cuts, frozen
8 eggs
2 cup fat free milk
1 cup white all purpose flour
0.25 cup grated Parmesan cheese
0.5 tsp salt
0.5 tsp black pepper
0.5 tsp tarragon, leaves, ground
1 cup Cheese, cheddar, sharp, shredded

1 Heat oven to 425 degrees F. Grease bottom and sides of rectangular baking dish, 13 x 9 x 2 inches, with shortening or cooking spray.
2 Sprinkle ham, onion, bell pepper and frozen asparagus in baking dish.
3 In a medium bowl, beat eggs, milk, flour, Parmesan cheese, salt, pepper and tarragon with fork or wire whisk until smooth. Pour over ham mixture.
4 Bake uncovered for 20 minutes or until knife inserted in center comes out clean. Sprinkle with Cheddar cheese. Bake 3 to 5 minutes, or until cheese is melted. Let stand 5 minutes before cutting.

May substitute broccoli for asparagus. May use egg-substitute.