Rise and shine class, because today we are going to be making asparagus & prosciutto breakfast casserole.
I’m a huge fan of breakfast casseroles. They are fairly simple to make, easily customizable, and can feed a big crowd. And this version with asparagus and prosciutto is one of my all-time favorites.
Now if you’ve never made a breakfast casserole before, you should know that it’s a rather basic concept. You start by placing potatoes, or for this recipe stale bread, at the bottom of a casserole pan. Next, you top it with whatever meats, vegetables, and cheese you want. Then to finish it off you cover everything with a mixture of eggs and milk and bake it until it’s all set.
That’s really all there is to it.
And the best part is that all of these steps, besides the baking, can be done the night before.
Who doesn’t like the sound of that!
So if you’re ready, let’s get to making our asparagus & prosciutto breakfast casserole.
Tips, Tricks, & Suggestions
- Always get your prosciutto sliced fresh from your grocery stores deli section. Not only is it typically cheaper, but it is always better than the pre-sliced packets. Also, we need our prosciutto to be sliced thick, and the stuff in the packages is typically paper-thin.
- An easy way to remove the woody part of the asparagus is to hold both ends and bend it. It should snap about halfway and right where the woody part ends.
- You can also do steps 1 through 3 early in the day, and steps 5 & 6 at night before the morning you plan on cooking the casserole. Letting the stale bread soak in the egg and dairy mixture overnight will produce a softer casserole.
Asparagus & Prosciutto Breakfast Casserole Recipe
Prep time: 15 minutes
Cook time: 1 hour
Servings: 8 People
Ingredients
10 Slices of sourdough bread
1 Bundle of asparagus, with the bottom half of the stem discarded, and the rest cut into 1 inch sized pieces, should be roughly 1 ½ cups
½ of a Pound of prosciutto
8 Eggs
1 Cup of milk
½ Cup of half & half
1 ½ Cups of cheddar cheese, shredded
½ Cup of parmesan cheese, shredded
Salt & pepper
Oil
Optional:
⅛ Teaspoon of ground nutmeg
Instructions
For the day before:
- Dry out the bread: Get out the 10 slices of bread. Lay them out on your kitchen counter for a couple of hours so that they become firm. If your bread is already a firm then you don’t need to do this step.
- Bake the prosciutto: Heat your oven to 375 degrees Fahrenheit. Place the slices of prosciutto on a baking sheet and bake them in the oven for about 10 to 15 minutes, flipping them once halfway through. Once they are crisped up, place them on a cutting board and cut them into ½ to ¼ inch sized pieces. store in your fridge for tomorrow.
- Saute the asparagus: While the prosciutto is baking, get out a large pan about a teaspoon of oil in it. Place the pan over high heat and toss in the asparagus. Saute the asparagus for about 5 to 7 minutes. Store in your fridge for tomorrow.
For the day of:
- Preheat oven to 325 degrees Fahrenheit
- Mix together the eggs, dairy, and spices: Get out a large bowl, and crack the eggs into it. Then pour in the milk and half & half, along with some salt and pepper, and the nutmeg if using. Whisk all of these ingredients together and set aside.
- Assemble the casserole: Get out a 9×13 casserole pan and grease it with some spray oil like Pam. Next slice the pieces of bread into 1 inch sized cubes, and toss them into the casserole pan. Then add both the prosciutto and asparagus on top of the bread. Top this off by sprinkling on both the cheddar and parmesan cheese. Finally, pour the egg and dairy mixture over everything.
- Place the casserole in the oven and bake for 45 minutes
- Take the asparagus & prosciutto breakfast casserole out, and let it sit for 1 minute before cutting and serving. Enjoy!
Asparagus & Prosciutto Breakfast Casserole Recipe
Ingredients
- 10 Slices of sourdough bread
- 1 Bundle of asparagus with the bottom half of the stem discarded, and the rest cut into 1 inch sized pieces, should be roughly 1 ½ cups
- ½ of a Pound of prosciutto
- 8 Eggs
- 1 Cup of milk
- ½ Cup of half & half
- 1 ½ Cups of cheddar cheese shredded
- ½ Cup of parmesan cheese shredded
- Salt & pepper
- Oil
Optional:
- ⅛ Teaspoon of ground nutmeg
Instructions
For the day before:
- Dry out the bread: Get out the 10 slices of bread. Lay them out on your kitchen counter overnight so that they become stale. If you don’t do this the bread will turn to mush while cooking.
- Bake the prosciutto: Heat your oven to 375 degrees Fahrenheit. Place the slices of prosciutto on a baking sheet and bake them in the oven for about 10 to 15 minutes, flipping them once halfway through. Once they are crisped up, place them on a cutting board and cut them into ½ to ¼ inch sized pieces. store in your fridge for tomorrow.
- Sautee the asparagus: While the prosciutto is baking, get out a large pan about a teaspoon of oil in it. Place the pan over high heat and toss in the asparagus. Sautee the asparagus for about 5 to 7 minutes. Store in your fridge for tomorrow.
For the day of:
- Preheat oven to 325 degrees Fahrenheit
- Mix together the eggs, dairy, and spices: Get out a large bowl, and crack the eggs into it. Then pour in the milk and half & half, along with some salt and pepper, and the nutmeg if using. Whisk all of these ingredients together and set aside.
- Assemble the casserole: Get out a 3×19 casserole pan and grease it with some spray oil like Pam. Next slice the pieces of bread into 1 inch sized cubes, and toss them into the casserole pan. Then add both the prosciutto and asparagus on top of the bread. Top this off by sprinkling on both the cheddar and parmesan cheese. Finally, pour the egg and dairy mixture over everything.
- Place the casserole in the oven and bake for 45 minutes
- Take the asparagus & prosciutto breakfast casserole out, and let it sit for 1 minute before cutting and serving. Enjoy!
Inspiration from other blogs
From Cafe Delites
From A Mindful Mom
