adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asparagus Artichoke Breakfast Casserole
Asparagus Artichoke Breakfast Casserole
0 Likes
Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Delicious asparagus and artichoke breakfast bake with bacon, cheddar, bread, eggs, and milk. Ideal for a cozy Sunday brunch!
Ingredients:
  • 6 cups of 1 to 1 1/2-inch cubed rustic bread (about half a loaf), or 6 slices of bread
  • 2 ounces bacon (2 to 3 thick-cut slices), roughly chopped
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1 pound of asparagus, trimmed of tough bottoms, spears sliced on the diagonal, in 1-inch long pieces
  • 1 15-ounce can of artichoke hearts (packed in water), drained, chopped
  • 2 Tbsp minced chives or green onion greens
  • 2 cups milk
  • 8 ounces cheddar cheese, grated
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
Instructions:
  • Preparing dry bread in oven: Spread cubed bread on a baking sheet and bake at 200°F for 10-15 minutes until slightly dry or use stale bread. This will ensure the bread holds its shape when mixed with the egg mixture later on.
  • In a medium skillet over medium-high heat, cook the chopped bacon until lightly browned and fat is rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Leave enough bacon fat to coat the pan, discarding the excess responsibly (avoid pouring it down the drain to prevent clogs).
  • Cook chopped onions in bacon fat on medium high heat until lightly browned, about 5 to 6 minutes. Stir in the cooked bacon and remove from heat.
  • Prepare the asparagus: In a small pot of lightly salted boiling water, blanch the asparagus for 2 minutes. Then, shock the asparagus in ice water to halt the cooking process.
  • Prepare the egg mixture: In a large bowl, vigorously whisk together eggs and milk. Incorporate salt, pepper, and finally fold in the grated cheddar cheese.
  • Heat oven to 350°F.
  • Soak bread in egg milk mixture, gently combine with bacon and vegetables: Immerse the cubed bread in the egg milk mixture and gently incorporate the onions, bacon, asparagus, chopped artichoke hearts, and chives, being careful not to break up the bread.
  • Prepare the casserole dish by generously buttering it. Pour the bread, egg, milk, and vegetable mixture into the dish, spreading it out evenly. You can prepare this dish up to a day in advance by covering it and placing it in the refrigerator until ready to cook.
  • Bake uncovered at 350°F for 40 minutes. If the casserole starts to brown too much, simply cover with foil. Let rest for 5 minutes before serving.

Similar Recipes