Breakfast Casserole with Leeks and Asparagus

01Method

1. 1

   In a medium skillet over medium heat, cook the bacon pieces, turning occasionally, until lightly browned and most of the fat has rendered out, about 10–12 minutes. Transfer the bacon to a plate using a slotted spoon, leaving the drippings in the pan.

2. 2

   Meanwhile, cut the bread into cubes. If it is fresh rather than slightly stale, arrange the pieces on a baking sheet and dry them in a 200°F oven for 10–15 minutes. This prevents the bread from falling apart when combined with the egg mixture.

3. 3

   Bring a small pot of water to a boil. Add the asparagus and blanch for 1 minute, then immediately transfer to a bowl of ice water. Once cooled, drain well.

4. 4

   Add half the butter to the skillet with the reserved bacon fat. Stir in the leeks and cook over medium to medium-low heat for 10–12 minutes, until tender and softened but not browned at all.

5. 5

   In a large bowl, whisk together the eggs, milk, feta, herbes de Provence, salt, and pepper until well combined.

6. 6

   Add the bread cubes to the egg mixture, pressing them down so they absorb the liquid fully. Fold in the asparagus and leeks gently, being careful not to break up the bread.

7. 7

   Preheat the oven to 350°F. Use the remaining butter to grease the interior of a 9x13-inch baking dish. Scatter the bacon across the bottom, then carefully pour in the bread and egg mixture. Sprinkle Parmesan over the top and press it down lightly so it absorbs some moisture. (The casserole can be covered and refrigerated overnight at this point and baked the following morning.)

8. 8

   Bake uncovered for 45 minutes, until the surface is golden and the custard is set throughout. If the top browns too quickly, cover loosely with foil. Allow to rest for 5 minutes before slicing and serving.