This recipe is one of my all-time favorites. I love breakfast casseroles because they are so easy to make and can be tailored to whatever you have on hand. This particular recipe is perfect for spring, with its fresh leeks and asparagus. It’s hearty but not too heavy, and the leftovers reheat beautifully. Give it a try next time you’re looking for a special weekend breakfast or brunch dish!
- -3 slices bacon
- -1 pound asparagus
- -6 slices bread
- -2 leeks
- -2 tablespoons butter
- -1/2 cup feta cheese
- -8 eggs
- -2 cups milk
- -1/2 teaspoon dried herbes de provence (or dried tarragon/thyme)
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
1. Preheat oven to 350°F.
2. In a medium skillet, cook bacon on medium heat until lightly browned and fat has been rendered, about 10-12 minutes. Remove from pan with a slotted spoon and set aside on a paper towel-lined plate.
3. If using fresh bread, spread it out on a baking sheet and bake in preheated oven for 10-15 minutes to dry it out slightly.
4. Bring a small pot of water to a boil; blanch asparagus for 1 minute then transfer to an ice water bath to cool before draining.
5.. In the same skillet used for the bacon, melt 1 tablespoon butter over medium heat then add leeks; cook until softened but not browned, 10-12 minutes.
6.. In a large bowl whisk together eggs, milk, crumbled feta cheese, herbes de provence, salt and pepper; mix in bread pieces until saturated then gently fold in asparagus and leeks taking care not break up the bread too much .
7.. Butter the inside of 9×13 inch casserole dish then sprinkle bacon over the bottom; pour egg mixture into dish and top with Parmesan cheese pushing it down slightly
- Serving size: 1/6 of casserole
- Calories: 400
- Fat: 22 g
- Saturated fat: 10 g
- Unsaturated fat: 8 g
- Trans fat: 0.4 g
- Cholesterol: 285 mg
- Sodium: 680 mg
- Carbohydrates: 27 g
- Fiber; 3g
- Sugar; 6g