Make-Ahead Asparagus Breakfast Casserole

1/4 c. margarine
1/2 lb. fresh asparagus, trimmed and cut in 1-inch pieces
1 medium bell pepper chopped
1 loaf French bread, cubed (about 8 c.)
1 medium onion diced
2 c. shredded cheese
1 c. ham, cubed
1/3 c. honey
8 eggs
1 1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper

In medium skillet, saut� asparagus, pepper and onion in margarine for 3-5 minutes.

In a greased 9x13-inch pan, layer bread cubes, ham, 1 cup of the cheese, and saut�ed vegetables

In medium bowl, beat together remaining ingredients, except for the cheese, until well mixed. Pour mixture evenly over layers and sprinkle the remaining 1 cup of cheese.

Refrigerate overnight. Bake uncovered at 350 degrees for 45-50 minutes of until golden and puffy.

Note: Reheats well.

Serves 6