Looking for ideas for a special brunch? Why not a warm and welcoming breakfast casserole? Assemble everything the night before and then just pop it in the oven first thing in the morning.
Breakfast casseroles are really quite easy to make. Bread, eggs, milk, and cheese are your base. Where you can get creative is with the seasonings and additions.
In this one, we are celebrating spring with asparagus and leeks. Feta is our cheese of choice, along with some Parmesan for the topping. Bacon makes an important appearance as well. (You can skip the bacon if you must, but I don’t recommend it.)
We’re seasoning with Herbes de Provence, which is like the French equivalent of Italian seasoning. Great with eggs. You can use dried thyme or tarragon if you don’t have it.
By the way, this breakfast casserole? It’s exceptional. Thumbs up from all present. Enjoy!
Breakfast casseroles are really quite easy to make. Bread, eggs, milk, and cheese are your base. Where you can get creative is with the seasonings and additions.
In this one, we are celebrating spring with asparagus and leeks. Feta is our cheese of choice, along with some Parmesan for the topping. Bacon makes an important appearance as well. (You can skip the bacon if you must, but I don’t recommend it.)
We’re seasoning with Herbes de Provence, which is like the French equivalent of Italian seasoning. Great with eggs. You can use dried thyme or tarragon if you don’t have it.
By the way, this breakfast casserole? It’s exceptional. Thumbs up from all present. Enjoy!
Breakfast Casserole with Leeks and Asparagus Recipe
Pro tip: raw bacon is much easier to slice if it is frozen. So keep your bacon chilled until you are ready to cut it, or put it in the freezer for several minutes before slicing.
Ingredients
- 3 slices thick-sliced bacon (about 3 ounces), cut into 1/2-inch pieces
- 1 pound of asparagus, trimmed of woody ends, cut into 1/2-inch diagonal pieces
- 6 slices of 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 Tbsp butter, divided 1 Tbsp and 1 Tbsp
- 1/2 cup of crumbled feta cheese
- 8 eggs
- 2 cups milk
- 1/2 teaspoon of dried herbes de provence (can sub dried tarragon or thyme)
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup of freshly grated Parmesan cheese
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