Easter Breakfast Casserole

01Method

1. 1

   Snap off the woody ends of the asparagus and cut the spears into 1-inch pieces. Blanch in well-salted boiling water, stirring occasionally, until the water just returns to a boil, about 1–2 minutes. Lift out with a strainer and transfer to cold water. Once cooled, drain thoroughly and set aside. Slice the ham into thin 1-inch strips and set aside.

2. 2

   Add the potatoes to the same boiling water and cook until fork-tender, 15 to 20 minutes. Drain well and let cool.

3. 3

   Heat the olive oil in a skillet over medium-high heat. Cook the onion and bell pepper with a generous pinch of salt until the onion becomes translucent and slightly soft, about 5 minutes. Remove from heat and allow to cool.

4. 4

   To make the custard, beat the eggs in a large bowl until uniform, then whisk in the milk, cream, salt, pepper, and cayenne.

5. 5

   Preheat the oven to 350°F (180°C) and grease a 13×9-inch baking dish. Cut the cooled potatoes into bite-sized chunks and spread them evenly across the bottom. Scatter half the cheese over the potatoes, followed by half the onion-pepper mixture. Layer the ham and asparagus on top without pressing them down, then finish with the remaining onion-pepper mixture.

6. 6

   Carefully pour the egg custard over the filling and sprinkle the remaining cheese on top. Gently shake the pan and tap it on the counter a few times so the custard settles into all the gaps.

7. 7

   Bake until the eggs are just set, 50 to 60 minutes. Allow to rest for 10 minutes before slicing and serving.