Eggs Benedict Casserole

1. 1

   Cut asparagus into 1/2 inch pieces, and cook until crisp tender in a small amount of water.

2. 2

   Melt butter in saucepan, stir in flour until smooth, then add milk and chicken broth.

3. 3

   Bring to a boil and cook for 2 minutes while stirring continuously.

4. 4

   Add ham and cheese, stir until cheese melts, then add drained asparagus, eggs, salt, and pepper and heat through.

5. 5

   Serve over biscuit halves.

* Per serving · 4 servings · Values may vary.

No additional tips available.