Buzz
Image Credit: Antonis AchilleosA go-to breakfast option for busy mornings, this casserole is designed to serve a crowd. Featuring key ingredients like mushrooms, leeks, asparagus, and spinach, it's the perfect way to load up on veggies first thing. Pour a savory egg custard made with chives and Dijon mustard over sautéed vegetables, whole-grain bread, and Asiago cheese. Let it rest overnight (or at least for an hour) before baking it to perfection. Packed with flavor, this breakfast casserole is sure to delight everyone at the table.
Ingredients List
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Non-stick cooking spray
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8 cups whole-grain bread, cut into 1/2-inch cubes (from 1 loaf)
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2 tablespoons olive oil
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1 8-oz. package of sliced cremini mushrooms
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1 large leek, sliced into 1/4-inch half-moons (about 2 cups of the white and light green parts)
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2 teaspoons kosher salt, divided
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1 1-lb. bunch fresh asparagus, trimmed and cut into 3/4-inch pieces (around 2 cups)
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5 oz. fresh baby spinach
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3 cloves garlic, minced (1 tablespoon)
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8 large eggs
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2 cups whole milk
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¼ cup minced fresh chives, plus more for garnish
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1 tablespoon Dijon mustard
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½ teaspoon freshly ground black pepper
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6 oz. shredded Asiago cheese (about 1 1/2 cups)
Instructions
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Spray a 13-by-9-inch baking dish with cooking spray. Add the bread cubes to the dish.
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In a large skillet, heat olive oil over medium heat. Add the mushrooms, leek, and 1 teaspoon of salt, cooking for about 6 minutes until they begin to brown. Add the asparagus and cook for another 3 minutes until it turns bright green. Stir in the spinach and garlic, cooking for 2-3 minutes until the spinach wilts.
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In a large bowl, whisk together the eggs, milk, chives, Dijon mustard, pepper, Asiago cheese, and the remaining teaspoon of salt.
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Add the cooked vegetables to the baking dish, stirring to combine. Pour the egg mixture over the bread, pressing down to moisten all the bread cubes. Cover and refrigerate for at least 1 hour, or up to a full day.
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Before baking, let the dish sit at room temperature for 30 minutes. Preheat the oven to 375°F.
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Cover the baking dish and bake for 20 minutes. Remove the cover and bake for another 30 to 35 minutes until the center is firm and the edges are crisp. Let it cool for 5 minutes, then top with extra chives before serving.
