Breaded Asparagus and Egg Casserole Recipe

Ingredients:

• 1 lb. asparagus, trimmed
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 4 tbsp. unsalted butter, melted
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 8 large eggs
• 1 cup whole milk

Instructions:

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with non-stick spray.
2. Blanch the asparagus in boiling salted water for 2-3 minutes, or until tender. Drain and cut into 1-inch pieces.
3. In a small bowl, mix together breadcrumbs, Parmesan cheese, melted butter, salt, and black pepper. Spread half of the breadcrumb mixture in the bottom of the prepared baking dish.
4. In a large bowl, whisk together eggs and milk. Stir in cooked asparagus. Pour egg and asparagus mixture over the breadcrumb mixture in the baking dish. Top with remaining breadcrumb mixture.
5. Bake in the preheated oven for 30-35 minutes or until casserole is golden brown and set in the center.
6. Let cool for 5-10 minutes before serving.

Verdict:

This breaded asparagus and egg casserole is a delicious breakfast or brunch dish that is easy to make and sure to be a crowd pleaser. The breaded topping adds a crispy texture to the tender asparagus and creamy eggs, making each bite a delight. Serve with a side of fresh fruit or salad for a complete meal.

Serving Suggestions:

• Top with freshly chopped herbs such as parsley or dill for added flavor.
• Pair with toast or croissants for a more filling breakfast.
• Serve with a glass of orange juice or coffee to complete the meal.