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Asparagus and Egg Brunch Casserole Recipe

Asparagus and Egg Brunch Casserole

A make-ahead egg strata layered with asparagus, day-old bread, cheese, green onions, and a rich egg-and-milk custard. This savory casserole makes 8 servings and works beautifully for brunch or a light dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 1 pound Fresh asparagus, woody ends removed and cut into 1-inch pieces
  • 8 eggs Large eggs
  • 2 cups Whole milk or half-and-half
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 8 ounces Day-old French bread or sourdough, cut into 1-inch cubes
  • 1 1/2 cups Shredded Gruyère, Swiss, or sharp Cheddar cheese
  • 2 green onions Green onions, thinly sliced
  • 2 tablespoons Butter or olive oil, for the dish and sautéing
Optional Add-Ins
  • 4-6 ounces Diced cooked ham or crisp bacon
  • 1/4 teaspoon or pinch Dry mustard or a small pinch of nutmeg

Method
 

Step-by-Step
  1. Heat the oven to 350°F and butter a 9-by-13-inch baking dish. Blanch the asparagus in boiling salted water for 2–3 minutes, drain, cool under cold water, and pat thoroughly dry.
  2. Spread half of the bread cubes in the prepared dish. Layer on half of the asparagus, green onions, optional ham or bacon, and cheese, then repeat with the remaining bread, asparagus, green onions, optional meat, and cheese.
  3. Whisk the eggs, milk or half-and-half, salt, pepper, and optional dry mustard or nutmeg until smooth and well combined. Pour the custard evenly over the casserole and gently press the bread down so it absorbs the liquid.
  4. Cover the dish and refrigerate for at least 30 minutes, or refrigerate overnight for 8–12 hours. Bake covered with foil for 25–30 minutes, then uncover and bake for another 15–20 minutes until the center is set, the top is lightly browned, and the internal temperature is about 160°F.
  5. Let the casserole rest for 10 minutes before cutting. Serve warm in squares.

Notes

Blanch and thoroughly dry the asparagus to prevent a watery casserole. Day-old bread absorbs the custard best. The assembled dish may be refrigerated overnight for a convenient make-ahead meal.