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Breakfast Casserole with Leeks and Asparagus
Breakfast Casserole with Leeks and Asparagus
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Spring breakfast casserole with asparagus, leeks, bacon, feta, and Parmesan, made with bread, milk, and eggs.
Ingredients:
  • 3 slices thick-sliced bacon (about 3 ounces), cut into 1/2-inch pieces
  • 1 pound asparagus, trimmed of woody ends, cut into 1/2-inch diagonal pieces
  • 6 slices bread, cut into 1 1/2 inch wide square pieces, including crusts
  • 2 leeks, cleaned, cut in half lengthwise, sliced crosswise into 1/2-inch pieces, white and light green parts only, about 2 cups total
  • 2 tablespoons butter, divided in half
  • 1/2 cup crumbled feta cheese
  • 8 eggs
  • 2 cups milk
  • 1/2 teaspoon dried herbes de provence (can sub dried tarragon or thyme)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese
Instructions:
  • In a medium skillet over medium heat, sizzle the bacon until crisp and golden, about 10-12 minutes. Transfer the bacon to a plate using a slotted spoon, and keep the flavorful bacon fat in the pan.
  • As the bacon sizzles, dice the bread. If the bread is slightly stale, even better. For fresh bread, lay it on a baking sheet and warm it in a 200°F oven for 10-15 minutes to slightly dry it. This prevents the bread from becoming soggy when combined with the eggs later on.
  • Boil a small pot of water and quickly blanch the asparagus for 1 minute. Transfer the asparagus to a bowl of ice water to cool, then drain.
  • After crisping the bacon and setting it aside, introduce a touch of richness by incorporating a tablespoon of butter into the same pan along with the flavorful bacon drippings. Sauté the leeks over medium to medium-low heat for 10-12 minutes until they are softened, ensuring they don't brown.
  • Combine eggs, milk, crumbled feta cheese, herbes de provence, salt, and pepper in a large bowl, and whisk until well blended.
  • Dunk the bread into the creamy egg mixture until fully soaked. Gently fold in the asparagus and leeks, being mindful not to crush the bread.
  • Preheat the oven to 350°F. Use the remaining tablespoon of butter to generously coat the inside of a 9x13-inch casserole dish. Scatter the bacon on the bottom of the dish. Carefully pour in the filling mixture. Sprinkle with Parmesan cheese and press it gently into the top of the casserole. (You can prepare this the night before, refrigerate it, and bake it the next morning.)
  • Bake uncovered for 45 minutes or until the custard is fully cooked and the top is lightly golden. If the top browns too quickly, cover loosely with foil. Allow to cool for 5 minutes before slicing and serving.

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