Spring Morning Casserole

• 2 cups cut fresh asparagus (1-inch pieces)
• 1 small sweet red pepper, chopped
• 1 small onion, chopped
• 3 tablespoons butter
• 8 cups cubed day old French bread
• 1 cup cubed fully cooked ham
• 2 cups shredded cheddar cheese
• 8 large eggs, beaten
• 2 cups 2% milk
• 1/3 cup honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. In a large skillet, saute the asparagus, red pepper and onion in butter until tender; set aside.
2. Place bread in a greased 13x9-in. baking dish. Layer with ham, 1 cup cheese and vegetable mixture. Sprinkle with remaining cheese. In a large bowl, combine the eggs, milk, honey, salt and pepper. Pour over the top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350u0b0 for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

fresh asparagus, sweet red pepper, onion, butter, bread, cheddar cheese, eggs, milk, honey, salt, pepper

Taken from www.tasteofhome.com/recipes/spring-morning-casserole/ (may not work)