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| Asparagus Artichoke Breakfast Casserole |
Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!
Ingredients :
- 6 cups of one to at least one half-inch cubed rustic bread (about 1/2 a loaf), or 6 slices of bread
- 2 oz. Bacon (2 to 3 thick-reduce slices), more or less chopped
- 1 medium onion, chopped (approximately 1 half of cups)
- 1 pound of asparagus, trimmed of hard bottoms, spears sliced at the diagonal, in 1-inch lengthy pieces
- 1 15-ounce can of artichoke hearts (packed in water), tired, chopped
- 2 Tbsp minced chives or green onion veggies
- 6 eggs
- 2 cups milk
- eight oz cheddar cheese, grated
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Instructions :
| Prep : 25M | Cook : 68M | Ready in : 1H5M |
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Notes :
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