Breakfast Casserole
Serves: 6-8
  • 8 slices Hempler’s Applewood Smoked Bacon
  • 1 bunch medium size asparagus, trimmed and cut into 2″ pieces
  • 5 cups French bread cubes
  • 1-1/2 cups gruyère, grated
  • ½ cup onion, chopped
  • ½ red bell pepper, chopped
  • 12 eggs
  • 1 cup milk
  • parsley, chopped
The Day Before
  1. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
  2. Cook the bacon in a skillet over medium heat until evenly browned. When cool, cut crosswise into ¼″ strips.
  3. Place asparagus in a steamer and steam until bright green but still crunchy, about 5 minutes. Remove asparagus, place in a bowl of ice water to cool; drain and set aside.
  4. In greased 3-quart baking dish spread half of the bread cubes. Top with half the cheese, bacon, asparagus, onion and red bell pepper. Top with remaining bread cubes, cheese, bacon, asparagus and pepper.
  5. In bowl whisk together 6 eggs and the milk. Pour the egg-milk mixture over the casserole, and refrigerate overnight.
The Morning Of
  1. Preheat oven to 325°. Bake uncovered for 30 minutes. Remove from oven. With the back of a spoon, press 6 yolk-sized indentations into the strata and crack an egg into each. Sprinkle chopped parsley over the eggs. Bake 20 more minutes or until eggs are set.
  2. Cut into squares and serve.
Recipe by Northwest Fresh at