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Asparagus, Mushroom, and Cheddar Egg Casserole

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This is one of those meals that calls for inexpensive ingredients, little preparation time, and feeds lots of people. I served this at Blogging & Brunching on Saturday and several people were asking me for the recipe – which means that this casserole was a hit.

You could add in any vegetables you like. I chose asparagus and mushrooms since they seem a little fancy. Broccoli, onions, bell peppers, tomatoes, garlic, shallots, leeks, and zucchini would all be great additions or substitutions for this dish. You can also pick different breads to use in this recipe. This recipe is a great use for stale bread, but I used a wonderful roasted garlic loaf and it was an easy way to add garlic flavor to the dish.

I used a whopping 20 eggs for this casserole because I was serving this at a brunch for 15 people. You might not need to make such a big batch, but this recipe is easy to adjust. Just make sure that the egg and milk mixture completely covers the bread and vegetables. Spread cheese over the top, and you are good to go! The bigger and deeper your dish, the longer the cook time.


Serves: 15-20
Total Time: 1 hour 15 minutes

You will need:
20 Eggs
2 cups bread, cut into 1 inch cubes (I used Roasted Garlic Bread)
1 cup Milk
1 cup Sliced Mushrooms
1 cup Asparagus, cut into 1 inch pieces
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 cup Cheddar (I diced up Cabot Extra Sharp)
Butter to grease the dish

Step 1:
Heat oven to 400 degrees. Then grease the casserole dish with butter. Spread the bread out in the dish. Spread the asparagus and mushrooms over.

Step 2:
Whisk the eggs, milk, salt, and pepper together. Then pour over the bread and vegetables.

Step 3:
Cover with the cheese.

Step 4:
Bake at 400 degrees for 20 minutes, and then reduce the heat to 300 degrees and bake for another 40 minutes. If you reduce the serving size of the recipe, you will need to reduce the cook time. You want the top and bottom of the casserole to get nice and crusty.

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