Go Back
Delicious spread of easy breakfast brunch recipes for a delightful morning meal

Spring Asparagus and Cheddar Casserole

A comforting make-ahead breakfast casserole featuring tender asparagus, sharp cheddar, and fresh eggs, perfect for any spring morning.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 large eggs Room temperature helps for even cooking
  • 1.5 cups whole milk Can substitute with 1 cup whole milk + 1/2 cup half-and-half
  • 8 oz sharp cheddar cheese, grated Or a mix of cheddar and fontina
  • 1 lb asparagus, trimmed and cut into 1–2 inch pieces Fresh asparagus is recommended
  • 1 cup frozen peas Optional for extra flavor
  • 1 medium onion, thinly sliced Or 4–5 spring onions
  • 2 cloves garlic, minced Enhances flavor
  • 1 tsp Dijon mustard Optional, brightens the custard
  • 0.5 tsp nutmeg Optional, adds warmth
  • to taste salt
  • to taste freshly ground black pepper
  • 2 tbsp olive oil or butter For sautéing vegetables
  • 1-2 cups day-old bread cubes or cooked diced potatoes Optional for extra heft
  • to taste fresh herbs For garnish, e.g., parsley, chives, or tarragon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch dish with butter or nonstick spray. If using bread cubes, spread them in the dish.
  2. Room-temperature eggs mix more evenly with milk; pull them out 15-30 minutes beforehand if possible.
Cooking the Vegetables
  1. For asparagus, either roast (toss with 1 tbsp olive oil, salt, and pepper at 400°F for 8-10 minutes) or blanch (boil for 2-3 minutes, then shock in ice water).
  2. In a skillet over medium heat, warm 1 tbsp olive oil or butter. Sauté the onion until translucent (4-6 minutes), add garlic and cook for another 30-60 seconds. If using peas, toss them in to warm.
Custard Preparation
  1. In a large bowl, whisk together eggs, milk, Dijon mustard, nutmeg, salt, and pepper until smooth. Stir in 3/4 of the grated cheese.
  2. For a smoother custard, blend briefly in a blender.
Assembling the Casserole
  1. Layer bread cubes in the bottom of the prepared dish. Scatter sautéed onions, asparagus, and peas. Pour the egg-cheese mixture over everything.
  2. Press gently to ensure bread soaks up the custard and sprinkle the remaining cheese on top.
Baking
  1. Bake uncovered for 35-45 minutes until puffed and set, with the center reading about 160-165°F (71-74°C). A quick broil for 1-2 minutes at the end can add a browned crust.
Finishing Touches
  1. Let the casserole rest for 10-15 minutes before slicing, then garnish with fresh herbs before serving.

Notes

This casserole is great for make-ahead and leftovers. Assemble the night before and refrigerate. Store cooled leftovers in an airtight container for 3-4 days. Freeze individual slices for up to 2 months.