Asparagus Artichoke Breakfast Casserole

01Method

1. 1

   Spread the cubed bread on a baking sheet and place in a 200°F oven for 10 to 15 minutes until somewhat dried out. Alternatively, use bread that has already gone stale. Drying the bread prevents it from disintegrating when the egg mixture is added.

2. 2

   Place the chopped bacon in a medium skillet over medium-high heat. Cook until lightly browned and most of the fat has rendered. Transfer bacon to a paper towel-lined plate using a slotted spoon. Pour off excess bacon fat, leaving just enough to coat the bottom of the pan.

3. 3

   Add the onion to the pan with the remaining bacon fat. Cook over medium-high heat, stirring occasionally, until lightly browned, about 5 to 6 minutes. Return the bacon to the pan, stir to combine, then remove from heat.

4. 4

   While the onions cook, bring a small pot of lightly salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain immediately and transfer to ice water to halt cooking.

5. 5

   In a large bowl, whisk the eggs thoroughly, then whisk in the milk. Stir in the salt and pepper, followed by the grated cheddar cheese.

6. 6

   Preheat the oven to 350°F.

7. 7

   Add the dried bread cubes to the egg and milk mixture. Press down gently so the bread absorbs most of the liquid. Carefully fold in the onions, bacon, asparagus, artichoke hearts, and chives, taking care not to break up the bread.

8. 8

   Generously butter the interior of a 2½ to 3 quart (8 x 13 inch) casserole dish. Gently transfer the bread and vegetable mixture into the dish and spread it into an even layer. The casserole can be assembled up to a day in advance — cover and refrigerate until ready to bake.

9. 9

   Bake uncovered at 350°F for 40 minutes. If the top begins to brown too deeply, tent loosely with foil. Remove from the oven and allow to rest for 5 minutes before serving.