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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 1 half of-inch cubed rustic bread (approximately half a loaf), or 6 slices of bread
- 2 oz. Bacon (2 to three thick-reduce slices), roughly chopped
- 1 medium onion, chopped (approximately 1 half of cups)
- 1 pound of asparagus, trimmed of tough bottoms, spears sliced at the diagonal, in 1-inch long pieces
- 1 15-ounce can of artichoke hearts (packed in water), tired, chopped
- 2 Tbsp minced chives or inexperienced onion greens
- 6 eggs
- 2 cups milk
- 8 oz. Cheddar cheese, grated
- 1 half teaspoons salt
- 1/4 teaspoon black pepper
Instructions :
| Prep : 25M | Cook : 68M | Ready in : 1H5M |
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Notes :
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