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1. In greased 2-quart square baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces.
2. In bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and 1/8 teaspoon black pepper. Pour over layers in dish. Cover; chill for 2 to 24 hours.
3. Bake, uncovered, in 325 degree F oven 60 to 65 minutes or until internal temperature registers 170 degree F on an instant-read thermometer. Let stand 10 minutes before serving. Makes 6 servings.