Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg.
Perfect for a Sunday brunch!
Looking for Easter or Mother’s Day Sunday brunch ideas?
Elise Bauer
It’s spring in an 8x13!
OR you might use stale bread that is no longer soft.
Place bacon in medium skillet on medium high heat.
Elise Bauer
Cook until bacon is lightly browned and much of the fat rendered.
Remove bacon from pan with a slotted spoon, place on a paper towel lined plate to drain.
Add chopped onions to the pan with bacon fat.
Elise Bauer
Cook on medium high heat until lightly browned, about 5 to 6 minutes.
Add the bacon back to the pan with the onions, stir, remove from heat.
While the onions are cooking, bring a small pot of lightly salted water to a boil.
Elise Bauer
Add the asparagus and blanch for 2 minutes.
Drain and shock the asparagus in ice water to stop the cooking.
In a large bowl, beat the eggs with a fork or whisk.
Elise Bauer
Whisk in the milk.
Stir in the 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Stir in the grated cheddar cheese.
Elise Bauer
Gently fold in the onions, bacon, asparagus, chopped artichoke hearts, and chives.
(Be gentle as to not break up the bread.)
Generously butter the inside of a 2 1/2 to 3 quart (8 x 13 inch) casserole dish.
Elise Bauer
Gently pour the bread egg milk vegetable mixture into the casserole dish and spread out in an even layer.
At this point you could make up to a day ahead.
Cover and refrigerate until ready to cook.
Elise Bauer
Bake uncovered at 350F for 4o minutes.
If the casserole starts to get too browned while cooking, cover with foil.
Remove from oven and let rest for 5 minutes before serving.
