Asparagus Artichoke Breakfast Casserole

Ingredients

• 6 cups of 1 to 1 1/2-inch cubed rustic bread, or 6 slices of bread
• 2 ounces bacon, roughly chopped
• 1 medium onion, chopped
• 1 pound of asparagus, trimmed of tough bottoms, spears sliced on the diagonal, in 1-inch long pieces
• 1 15-ounce can of artichoke hearts, drained, chopped
• 2 Tbsp minced chives or green onion greens
• 6 eggs
• 2 cups milk
• 8 ounces cheddar cheese, grated
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Directions

1. Scatter the bread cubes across a baking sheet, then slide them into a 200 degrees F oven for 10 to 15 minutes, just long enough for them to lose some softness. Stale bread works too, if yours has already firmed up. This little drying step gives the bread enough backbone to handle the egg mixture later.
2. Set a medium skillet over medium high heat and add the bacon. Let it cook until it has taken on a little color and has given off much of its fat. Lift the bacon out with a slotted spoon and move it to a paper towel lined plate. Leave only enough fat in the skillet to slick the bottom, and pour off the rest somewhere safe, not into the sink.
3. Add the onions to the skillet with the bacon fat. Cook them over medium high heat until they are lightly golden, about 5 to 6 minutes. Return the bacon to the skillet, give everything a stir, and take the pan off the heat.
4. While the onions are going, bring a small pot of lightly salted water to a boil. Drop in the asparagus and blanch it for 2 minutes, then drain it and plunge it into ice water so it stops cooking.
5. Crack the eggs into a large bowl and beat them with a fork or whisk. Whisk in the milk, then mix in the 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the cheddar and stir again.
6. Heat the oven to 350 degrees F.
7. Add the bread cubes to the egg and milk mixture. Use your hands to press them down so they soak up most of the liquid. With a light touch, fold in the onions, bacon, asparagus, artichoke hearts, and chives, keeping the bread pieces as intact as you can.
8. Generously coat a 2 1/2 to 3 quart (8 x 13 inch) casserole dish with butter. Pour in the bread, egg, milk, and vegetable mixture carefully, then nudge it into an even layer.
9. At this point, you can assemble it up to a day ahead. Cover it and keep it in the refrigerator until you are ready to bake.
10. Bake the casserole uncovered at 350 degrees F for 4o minutes. If the top is browning too quickly, lay foil over it. Take it out of the oven and let it sit for 5 minutes before serving.