Breakfast Casserole with Leeks and Asparagus Good Recipes

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Breakfast Casserole with Leeks and Asparagus

Breakfast casserole with asparagus, leeks, bacon, bread, milk, eggs, feta and Parmesan. Perfect for spring!

Ingredients :

3 slices thick-sliced bacon (about three oz), reduce into 1/2-inch portions
1 pound of asparagus, trimmed of woody ends, reduce into half-inch diagonal portions
6 slices of bread, cut into 1 half of inch extensive square portions, including crusts
2 leeks, wiped clean, cut in 1/2 lengthwise, sliced crosswise into 1/2-inch portions, white and light green elements simplest, approximately 2 cups general
2 Tbsp butter, divided 1 Tbsp and 1 Tbsp
half cup of crumbled feta cheese
eight eggs
2 cups milk
half teaspoon of dried herbes de provence (can sub dried tarragon or thyme)
1 teaspoon kosher salt
1/eight teaspoon freshly floor black pepper
1/four cup of freshly grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 68M	Ready in : 1H45M

Notes :

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