Ingredients

Scale

3 cups chopped asparagus
1 teaspoon olive oil
Red Robin Seasoning (or your favorite seasoned salt) & freshly ground pepper
3 cups whole wheat breadcrumbs (or, for gluten free, use GF breadcrumbs or quinoa)
1 cup shredded swiss cheese
1 medium onion, chopped (about 1 cup)
1 cup chopped ham
1 Tablespoon fresh chopped tarragon
1 cup shredded Gruyere cheese
8 eggs
2 cups milk
1 teaspoon Red Robin Seasoning & freshly ground pepper

Instructions

Preheat the oven to 350 F. In a small mixing bowl, toss the asparagus with the oil and sprinkle with seasoning and pepper. Pour onto a rimmed baking sheet and put in the oven to roast for 15 minutes or until the asparagus is crisp tender.
Spray or oil a 13 x 9 x 2 inch pan. Toss the breadcrumbs with the swiss cheese and spread them out over the bottom of the pan. Sprinkle with onion, ham and tarragon, then the asparagus and Gruyere cheese.
In a small mixing bowl, whisk together the eggs with the milk, seasoning and pepper. Pour the eggs over the asparagus mixture. Bake at 350 F. for about 50 minutes or until the eggs are set in the middle. Serve warm, or cover and refrigerate, then reheat individual servings in the microwave.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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