Overnight breakfast casseroles are great! They don't take much prep the night before, and I love being able to pop the casserole into the oven in the morning and have a great, hot breakfast a little while later.
This Overnight Bacon Asparagus Breakfast Casserole is a great spring breakfast choice while the asparagus is in season.
It's also really good with ham instead of bacon. So, it's perfect for Easter brunch.
Looking for more breakfast casseroles?
Overnight Bacon Asparagus Breakfast Casserole
Overnight Bacon Asparagus Breakfast Casserole
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Servings: 8 servings
Calories: 450kcal
Ingredients
- 10 cups sourdough bread cubes in ¾-inch cubes
- 1 pound asparagus ends snapped off, cut into 1? pieces
- 1 cup finely chopped onion
- 4-5 slices thick-cut bacon cooked and roughly chopped
- 2 cups shredded sharp cheddar cheese divided
- 8 large eggs
- 1 ½ cups milk
- ½ teaspoon . salt
- ½ teaspoon . pepper
Instructions
- Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper, and grease a 2-quart casserole dish or an 8x11 pan.
- Spread bread cubes evenly on the baking sheet.
- Heat the bread in the oven for 10 minutes; it won’t color, but will dry out a bit.
- Cook asparagus very briefly, about 1 ½ minutes in the microwave. You want them to be crisp but not hard.
- Layer the bread cubes, asparagus, onion, bacon, and 1 cup of the cheese in the baking dish.
- Mix together the eggs, milk, salt, and pepper and pour over the bread mixture, pressing the bread gently into the liquid.
- Cover the pan, and refrigerate overnight, or for at least 6 hours.
- Bake, uncovered, in a preheated 375°F oven, for about 40-50 minutes, or until it’s puffed and golden. A knife blade inserted into the center will come out clean.
- Sprinkle the top with the remaining cup of cheese, and return to oven for about 5 minutes to melt the cheese.
- Remove the strata from the oven, and allow it to rest for 15 minutes before serving.
Notes
Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 39g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 206mg | Sodium: 814mg | Potassium: 412mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 4.8mg | Calcium: 328mg | Iron: 4.4mg
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Lenore
I was interested in the overnight hash brown recipe but I am confused because no matter how many servings I choose the pan size does not change in the directions. What size for 6 or 24 servings, please.
Kate
Hi! I'm sorry for the confusion! The scaling feature just changes the ingredients. I don't have a way for the rest of the recipe to be responsive to the adjustments. I haven't tried either of those to say for certain. For 6 servings, I would guess that a 7x11 pan would work. I'm not sure how well the casserole would cook with triple the volume in one pan. If I were making a triple batch, I would bake a double batch in a 9x13 and then a regular recipe in an 8x11. I hope that helps you get started!
Mary Ann
Could I use broccoli instead of asparagus?
Kate
I haven't tried it, but I think you could use chopped broccoli in place of the asparagus. Good luck! =)
Caroline
I love the warm melty cheese, but also the healthy element of veggies!
Kate
Thank you! And thank you for taking the time to leave a comment! =)
Linda
I am guessing this is one cup of cheese
Step 5. Layer the bread cubes, asparagus, onion, bacon, and 1 cup of the in the baking dish.
Kate
Yes! Thank you for letting me know that "cheese" was missing.
Lea Andersen
Heart eyes for this bacon asparagus casserole! Ughh.. I love bacon but to add some asparagus in the recipe, that will be perfect. I also love the fact that it can be prepare easier and lesser time. By the way, I have to commend you for the photo, this looks so amazing, I am like looking in a menu of some of my favorite hong kong central restaurant. haha =)
Kate
Thank you so much! That's very nice of you to say! =)
Thalia @ butter and brioche
I love overnight breakfasts! Never made a savory overnight breakfast before though.. so this is definitely something I have to try.