Crazy Delicious Casserole

• 1/2 packet leftover rosemary ham
• 1/3 loaf slightly stale corn-rye bread, cubed, 1/3 cup crumbs reserved
• 1 container TJ's asparagus, nuked and cooled, then chopped
• 1 cup leeks, washed, chopped, and sauteed in olive oil
• 6 eggs
• 1 cup half and half
• 1 cup lowfat milk
• 1 teaspoon dijon mustard

Grease a 9 x15 baking dish. Put the ham, asparagus, and leeks in the dish and mix to distribute ingredients evenly.

Beat the eggs, then add the milk, half and half, and mustard. Beat well to combine. Pour custard mixture over other ingredients. Top with crumbs. Bake in a 350 oven until top is brown and custard is set.