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- Preparing Time: 1 hour and 35 minutes
- Total Time: -
- Served Person: 12
- 1 3/4 cups milk
- 1 tablespoon dijon mustard
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 pinch cayenne pepper
- 1 teaspoon smoked paprika
- 1/2 tablespoon olive oil
- 12 eggs
- 1 tablespoon butter, plus extra to grease the pan
- 1/2 cup yellow onion, diced
- 8 ounces ham, diced
- 1 1/2 cups asparagus, cut into 1/2-inch pieces
- 1 loaf challah, cut into 1-inch pieces
- 8 ounces quality white cheddar cheese (such as beecher's flagship)
- 4 ounces crumbled goat cheese
- Carbohydrate 23.4
- Cholesterol 229
- Fat 21
- Protein 21
- Sodium 1107
- Calories 368 calories;
Preheat oven to 300 degrees F. Lightly butter the inside of a 3-quart casserole dish. Set aside. Heat a medium saute pan over medium-high heat; add butter, olive oil, and onion. Saute for 3 to 4 minutes until translucent, then add the ham. Saute for 1 minute, add the asparagus, and cook for 30 seconds more. Remove from heat and cool. In a medium bowl, beat eggs well and then whisk in milk, smoked paprika, Dijon mustard, kosher salt, and cayenne pepper. Place the challah pieces in a large bowl and add the egg mixture. Let the mixture sit for 10 minutes, tossing occasionally. Put 1/2 of the mixture in the bottom of the prepared casserole dish. Top with 1/2 of the asparagus-ham mixture, 1/2 of the Cheddar cheese, and all of the goat cheese. Cover with the rest of the bread mixture, asparagus-ham mixture, and cheese. Bake in the preheated oven for about 45 minutes or until the internal temperature reads 165 degrees F. Let rest for 15 minutes before serving.
