Asparagus Breakfast Casserole Recipe

Ingredients for Asparagus Breakfast Casserole

• 2 tablespoons butter
• Fresh Asparagus
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• Italian Bread
• Swiss Cheese
• Cooked Ham
• 6 large eggs
• 1 cup milk
• Marjoram
• Salt
• Pepper

How to Make Asparagus Breakfast Casserole

1. Preheat oven to 350°F (175°C). Spray a 9x13 inch baking dish with non-stick cooking spray.
2. Steam 1 pound asparagus until tender-crisp, about 5-7 minutes. Set aside to cool slightly.
3. In a medium skillet, melt 2 tablespoons butter over medium heat. Add 1/2 cup chopped red bell pepper and 1/2 cup chopped onion. Cook for 3-5 minutes, stirring occasionally, until softened.
4. Add the steamed asparagus to the skillet and cook for another 2 minutes.
5. In the prepared baking dish, layer: 6 cups (about 12 slices) cubed bread, 1 cup diced cooked ham, the asparagus and vegetable mixture, and 1 cup shredded cheddar cheese.
6. In a large bowl, whisk together 6 large eggs, 1 cup milk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Pour the egg mixture evenly over the bread mixture in the baking dish.
8. Cover the baking dish with plastic wrap and refrigerate for 12-24 hours.
9. Remove from refrigerator 30 minutes before baking. Bake uncovered for 45-55 minutes, or until golden brown and set.
10. Sprinkle the remaining 1 cup shredded cheddar cheese over the top and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
11. Let cool for 10-15 minutes before cutting and serving.