Breakfast Casserole
A light, custardy breakfast casserole inspired by the Easter classic, with ham, asparagus, and Gruyère. The egg-milk-cream ratio keeps it tender and airy, while a quick sauté gives the vegetables a sweet edge. Perfect for a holiday brunch or a lazy weekend morning.
A light, custardy breakfast casserole inspired by the Easter classic, with ham, asparagus, and Gruyère. The egg-milk-cream ratio keeps it tender and airy, while a quick sauté gives the vegetables a sweet edge. Perfect for a holiday brunch or a lazy weekend morning.
Ingredients
13 ingredients- Calories
- 380 kcal
- Fat
- 26g
- Carbs
- 14g
- Protein
- 24g
Whole recipe (6 servings): 2280 kcal
- 8 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 cup diced cooked ham (about 6 ounces)
- 1 cup 1/2-inch pieces asparagus (tough ends snapped off)
- 1/2 cup sliced leeks, white and light green parts only, rinsed well
- 1 tablespoon unsalted butter
- 1 1/2 cups cubed day-old French or Italian bread (1/2-inch cubes)
- 1 1/2 cups shredded Gruyère cheese, divided
- 2 tablespoons chopped fresh chives, for garnish (optional)
Method
7 steps- Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish or a 2-quart gratin dish.
- In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg until completely smooth. Set aside.
- In a large skillet, melt the butter over medium heat. Add the leeks and cook, stirring, until softened, about 3 minutes. Add the asparagus and cook until bright green and just tender, about 3 minutes more. Stir in the ham and cook until warmed through, about 1 minute. Remove from heat.
- Spread the bread cubes in the prepared baking dish. Scatter the ham-vegetable mixture evenly over the bread, then sprinkle with 1 cup of the Gruyère.
- Pour the egg mixture evenly over everything. Press down gently with a spatula to ensure the bread soaks. Sprinkle the remaining 1/2 cup Gruyère on top.
- Bake until the casserole is puffed, golden, and set in the center, 35 to 40 minutes. A knife inserted into the center should come out clean.
- Let cool for 10 minutes before slicing. Garnish with chives, if desired, and serve warm.
Recipe notes
Helpful tips
- For a crisper top, broil for 1-2 minutes after baking, watching closely.
- Swap asparagus for spinach or peas, and ham for cooked sausage or bacon.
- Make ahead: assemble up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to baking time.
Equipment
- 9x13-inch baking dish or 2-quart gratin dish
- Large skillet
- Whisk
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or covered in a 325°F oven until warmed through.
Additional tips
- Ensure eggs are fully cooked and the center reaches 160°F for food safety. Use pasteurized eggs if serving to those with weakened immune systems.
Recipe inspiration
Inspired by Food Wishes
Estimated nutrition
Per serving: 380 calories
Fat: 26 g · Carbs: 14 g · Protein: 24 g
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