Asparagus and Ham Brunch Bread

Total Time
50mins
Prep 15 mins
Cook 35 mins

From Foodland Ontario booklet. A savory flatbread loaded with asparagus, ham, onion and Parmesan cheese and easy to make using biscuit mix. Great for a casual brunch. Serve with a lightly dressed green salad or sliced tomatoes and cucumbers. I used cheddar cheese,adjusted the seasonings to taste, and Homemade Bisquick Mix #69051 for the biscuit mix.

Ingredients Nutrition

Directions

  1. In a large bowl, combine biscuit mix, tarragon, mustard and pepper.
  2. In another bowl, beat eggs with milk; pour over dry mixture and stir until smooth.
  3. Spread half in greased 13x9x2 inch cake pan.
  4. Mixture will be thin.
  5. Break tough ends from asparagus. Arrange half in single layer on batter.
  6. Sprinkle with ham, onion, and half of the cheese.
  7. Spread remaining batter over top.
  8. Arrange remaining asparagus over the batter.
  9. Sprinkle with remaining cheese.
  10. Bake in 375 degree Fahrenheit oven for 35 to 40 minutes or until golden brown, and toothpick inserted in center comes out clean.
  11. Let cool in pan on rack for 20 minutes before serving warm or at room temperature.

Reviews

(2)
Most Helpful

Overall, good recipe. Very easy to prepare, and I had it on the table less than an hour from a dead start. The family gave it an average rating of a "4" (really liked it but didn't love it). The main sticking point with the kids seemed to be the asparagus, of which they are not fond. I, however, thought it was a good mix of the tastes and food groups.

JGB18 February 04, 2012

This turned out perfectly! I had so much asparagus left over from the garden/I immediatly wanted to use it up~I also had leftover lunch ham, and had made the Recipe #69051 last week. I would also say, the aroma was glorious coming from my kitchen, and included a piece of this with the meals that went to my neighbors for their weekly meal. I will be keeping this on the Spring rotation of additional breads~so easy and moist! Thanks, foodtvfan~

Andi of Longmeadow Farm May 30, 2007

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