Breakfast Casserole With Leeks And Asparagus

Start your day off right with this savory breakfast casserole bursting with flavor and freshness! Sweet caramelized leeks, tender asparagus, and crispy bread combine with cheesy goodness and scrambled eggs, all wrapped up in a delicious breakfast package that’s sure to satisfy your morning cravings.

Ingredients

• 1 pound breakfast sausage, casings removed
• 2 medium leeks, chopped (about 2 cups)
• 2 cups fresh asparagus spears, trimmed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 6 large eggs
• 1 cup milk
• 2 cups cubed white bread (about 1 inch)

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, cook the breakfast sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through, about 5-7 minutes.

Drain on paper towels.

In the same skillet, add the olive oil, then sauté the chopped onion and minced garlic until softened, about 3-4 minutes.

Add the chopped leeks and cook until they’re tender and lightly caramelized, about 5-7 minutes.

Add the asparagus spears and cook for an additional 2-3 minutes, until tender.

Season with thyme, salt, and pepper.

In a large bowl, whisk together the eggs, milk, and a pinch of salt.

In a greased 9×13-inch baking dish, arrange half of the bread cubes in the bottom of the dish.

Top with the cooked sausage, followed by the leek and asparagus mixture, and finally sprinkle with half of the cheddar, mozzarella, and Parmesan cheese.

Pour the egg mixture over the top, then sprinkle the remaining cheese and top with the remaining bread cubes.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.

Let it rest for a few minutes before slicing and serving!

Notes

Use any type of breakfast sausage you like, such as maple or spicy, to give the casserole a flavor boost.

Make sure to not over-chop the leeks, as they can become too fine and lose their texture.

Fresh asparagus is a must in this recipe – don’t use frozen or canned.

Use a good quality cheddar cheese for the best flavor.

You can also mix in some grated Gruyère or Swiss for added depth.

If you want a crisper top on your casserole, broil for an additional 2-3 minutes after removing the foil.

You can prepare the casserole up to a day ahead and refrigerate overnight, then bake in the morning.

This recipe makes 7 generous servings, perfect for a weekend brunch or breakfast gathering.

Nutrional Value

• Calories: 432
• Total Fat: 26g
• Saturated Fat: 10g
• Cholesterol: 180mg
• Sodium: 550mg
• Total Carbohydrates: 26g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 26g