This make-ahead breakfast casserole is great for weekends, breakfast or brunch potlucks, or just because. Using the base proportions and method of the recipe, you can use any combination of meat/cheese/seasonings you like. Any meat you choose must be pre-cooked before assembling the casserole. Certain vegetables will work better when blanched ahead of time. For my latest version, I used Canadian Bacon, Asparagus, and a combination of Swiss and Gruyere cheese.
Serves 6 - 8
Prep time: About 30 minutes, depending on variations + resting overnight in the refrigerator
Cook time: 40-45 minutes
Ingredients
Base Recipe:
1 stale French baguette, cut into bite-sized cubes (the more stale the better)
6 large eggs
1 cup whole milk
1/2 tsp kosher salt
1/4 tsp ground black pepper
8 oz shredded cheese
Customizable add-ins:
12 to 16oz of pre-cooked meat (I used diced Canadian Bacon for this one)
8 to 12 oz vegetables (I used fresh asparagus, trimmed, blanched, then cut into 1-inch pieces)
Herbs and seasonings of your choice
Directions
Place baguette cubes in a greased 9x13" baking dish. Distribute the meat evenly on top, followed by the asparagus, except the asparagus tips. Top with the shredded cheese, then nestle the asparagus tips into the cheese.
In a large liquid measuring cup, beat together the eggs, milk, salt, and pepper until well incorporated. Slowly pour the egg mixture over the casserole, making sure to pour over all areas and not just in one spot. Cover and refrigerate overnight. This allows the egg mixture to soak into the bread layer.
In the morning, preheat the oven to 325°F. Remove the casserole from the refrigerator, uncover, and allow to sit at room temperature while the oven is preheating. Bake for 40 minutes.
To make it a little more special, I served it with homemade Hollandaise sauce. I used this recipe for a quick and easy sauce but had to double the time in the microwave.
Suggested Variations:
Step-by-Step photos
The ingredients. I used a baguette from Whole Foods' bakery (to give you an idea of the size). To get it really stale, I stored it in the fridge for a few days after it started to get tough on the counter. The more stale the bread is, the less likely it is to be soggy after it bakes. Don't forget to grease your baking dish before laying the bread cubes on the bottom.
Trim the asparagus by taking one stalk, holding the lower half with both hands, and snapping it where it naturally breaks. Use the tough end as a guide for where to trim the remaining stalks.
Blanch the asparagus for 3 minutes, then immediately transfer to an ice bath. Click here for my video tutorial on blanching vegetables.
While the asparagus is cooling, grate the cheese. I prefer to grate my cheese on some waxed paper for easy clean-up. If you're grating cheese ahead of time, it's also easier to wrap it up with the waxed paper to store in the fridge until you're ready to use it. Yes, you may use pre-shredded cheese, but if you have the time, it's worth it to grate your own (it's usually less expensive, and it melts better).
Dice up the Canadian Bacon and distribute it evenly over the bread.
Cut the blanched asparagus into 1-inch pieces. Lay the cut stalks on top of the meat, except for the tips. Layer the shredded cheese on top of the stalks, then nestle the asparagus tips into the cheese. It just looks prettier that way.
Whisk the eggs, milk, salt and pepper in a large liquid measuring cup. Slowly pour it over the entire casserole and not just in one spot to ensure the liquid is evenly distributed. Cover and refrigerate at least 8 hours or overnight. This gives the egg mixture time to absorb into the bread.
When you're ready to bake it, preheat the oven the 325°F. Remove the casserole from the refrigerator, uncover, and allow it to sit while the oven is preheating, just to take the chill off. Bake for 40-45 minutes.
Serve on its own or with some Hollandaise sauce. I suggest the Hollandaise.
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