Breakfast Casserole

Ingredients

• a couple bunches of asparagus
• sliced ham, about 1-inch strips, sliced across every quarter inch
• peeled, quartered russet potatoes
• diced onions
• diced red bell pepper
• olive oil
• 12 large eggs
• salt
• freshly ground black pepper
• a few shakes of cayenne
• milk
• cream
• half cheddar cheese
• half jack cheese
• additional optional ingredients: crumbled bacon, sautéed mushrooms

Method

1. Prep asparagus by slicing off tips and cutting spears every inch or so; trim tough woody parts.
2. Blanch asparagus in salted boiling water for about 1 minute, then transfer to cold water with a spider to stop cooking and preserve color.
3. Transfer peeled, quartered russet potatoes into the same boiling water and cook until fully tender, then drain thoroughly.
4. Sauté diced onions and diced red bell pepper in olive oil over medium-high heat with a pinch of salt until softened and translucent.
5. Crack a dozen large eggs into a bowl, season with salt, black pepper, and cayenne, then whisk thoroughly for about 30 seconds.
6. Add milk and cream to the eggs, then mix until evenly combined.
7. Cut potatoes into bite-sized pieces and scatter evenly in a greased casserole dish.
8. Sprinkle half of the grated cheese over the potatoes.
9. Scatter half of the sautéed pepper and onion mixture over the cheese.
10. Add sliced ham, ensuring pieces are separated for even distribution.
11. Add drained asparagus over the ham.
12. Pour the egg custard evenly over all ingredients, ensuring space for the custard to flow into without pressing ingredients down.
13. Finish by sprinkling the remaining cheese on top.
14. Gently shake and tap the casserole dish to settle the egg mixture into all nooks and crannies.
15. Bake in a preheated 350°F oven for about 50 to 55 minutes, until the top is lightly browned and eggs are set.
16. Let cool for about 10 minutes before slicing and serving.