Overnight Bacon Asparagus Breakfast Casserole
Overnight Bacon Asparagus Breakfast Casserole
Servings 8 servings
Calories 450kcal
Ingredients
- 10 cups sourdough bread cubes in 3/4-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 tsp . salt
- ½ tsp . 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.10 cups sourdough bread cubes
- 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.1 pound asparagus
- Layer the bread cubes, asparagus, onion, bacon, and 1 cup of the cheese in the baking dish.1 cup finely chopped onion, 4-5 slices thick-cut bacon, 2 cups shredded sharp cheddar cheese
- Mix together the eggs, milk, salt, and pepper and pour over the bread mixture, pressing the bread gently into the liquid.8 large eggs, 1 ½ cups milk, ½ tsp . salt, ½ tsp . pepper
- 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