Asparagus Potato Breakfast Casserole
2246 days ago
Skip to recipeThis easy breakfast casserole is loaded with vegetables. It's great for a brunch, since it does not have to be served piping hot. In fact, I sometimes grab leftovers cold from the refrigerator for breakfast on the run. But if you have more time, leftovers can be warmed in the oven, microwave or a saute pan.
For prepping the veggies, Cutco's utility knife, the Trimmer, works great. Use it to trim the asparagus and dice the tomato and red bell pepper.
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Ingredients
- 1 tablespoon olive oil, plus more for greasing pan
- 1/2 pound asparagus spears
- 1 small onion, diced (about 1/2 cup)
- 1/2 red bell pepper, diced (about 1/4 cup)
- 1 small tomato, cored, seeded and diced
- 4 large eggs
- 1/2 cup whole milk
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded Idaho or russet potatoes or plain frozen hash browns (no need to thaw)
- 1/2 cup shredded Parmesan cheese, plus more for sprinkling
- 1/2 cup shredded sharp cheddar cheese, plus more for sprinkling
Directions
- Preheat oven to 350 F. Lightly grease an 8 x 8-inch baking dish with oil; set aside.
- Cut off the woody ends of the asparagus and then cut the asparagus into 1-inch pieces. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and bell pepper and cook, stirring frequently, until softened, about 3-4 minutes. If pan is dry, add additional tablespoon oil and increase heat to medium-high. Add the asparagus pieces, and saute until crisp-tender, about 3 minutes. Add tomato and cook for an additional minute. Remove pan from heat, pour contents into a large bowl, and set aside to cool.
- In another large bowl, whisk together eggs, milk, salt and pepper. Add potatoes and cheeses and stir until combined. Pour mixture into bowl with onion-asparagus mixture and stir to combine. Transfer to prepared dish. Sprinkle with extra Parmesan and cheddar cheese.
- Bake for 35-45 minutes until edges are golden brown and eggs in center of dish are set. Remove from oven and let rest for at least 10 minutes before serving.