Asparagus Artichoke Breakfast Casserole

Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!

  • Prep time: 25 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6 to 8


  • 6 cups of 1 to 1 1/2-inch cubed rustic bread (about half a loaf), or 6 slices of bread
  • 2 ounces bacon (2 to 3 thick-cut slices), roughly chopped
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 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 (packed in water), 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


1 Dry cubed bread in oven: Place cubed bread on a baking sheet, put in a 200°F for 10 to 15 minutes, until somewhat dry. OR you can use stale bread that is no longer soft. Drying the bread in the oven will help keep it from falling apart when you add the egg mixture later.

2 Cook the chopped bacon: Place bacon in medium skillet on medium high heat. Cook until bacon is lightly browned and much of the fat rendered. Remove bacon from pan with a slotted spoon, place on a paper towel lined plate to drain. Pour off all but enough bacon fat to coat the bottom of the pan (do not put down the drain, it will clog your pipes).

asparagus-artichoke-breakfast-cass-method-1 asparagus-artichoke-breakfast-cass-method-2

3 Sauté onions: Add chopped onions to the pan with bacon fat. Cook on medium high heat until lightly browned, about 5 to 6 minutes. Add the bacon back to the pan with the onions, stir, remove from heat.

4 Blanch the asparagus: While the onions are cooking, bring a small pot of lightly salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain and shock the asparagus in ice water to stop the cooking.


5 Mix eggs, milk, cheese: In a large bowl, beat the eggs with a fork or whisk. Whisk in the milk. Stir in the 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Stir in the grated cheddar cheese.


6 Preheat oven to 350°F.

7 Place bread in egg milk mixture, fold in bacon and vegetables: Place the cubed bread in the egg milk mixture and press down with your hands so that the bread cubes absorb most of the egg milk mixture. Gently fold in the onions, bacon, asparagus, chopped artichoke hearts, and chives. (Be gentle as to not break up the bread.)

8 Assemble the casserole: Generously butter the inside of a 2 1/2 to 3 quart (8 x 13 inch) casserole dish. Gently pour the bread egg milk vegetable mixture into the casserole dish and spread out in an even layer.


At this point you can make up to a day ahead. Cover and refrigerate until ready to cook.

9 Bake: Bake uncovered at 350°F for 4o minutes. If the casserole starts to get too browned while cooking, cover with foil. Remove from oven and let rest for 5 minutes before serving.



Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Irene

    The favor for this dish was excellent except for the bread that turned out soggy. I don’t like soggy bread so for me I will not be making this dish again. But if you don’t mind soggy bread then I give this dish a thumbs up for the excellent favor. :-)


    • Carrie Havranek

      Hi Irene. I’m sorry to hear that happened with the bread. I’m wondering if it wasn’t dried out enough before baking it, or if your oven perhaps is off? I’m glad you enjoyed the flavor, though! Thanks for the feedback!

      • Irene

        Hi Carrie, I don’t know. I thought of all that, but I did follow the directions exactly. I put the cubed bread in the 200 degree oven for 20 minutes to dry it out. I used Italian bread. And as far as my oven maybe it is off, but I don’t have any problems with any other recipes. I did have it for breakfast the whole week and was able to make it less soggy by re-heating it. Thanks for your reply, I was hoping for a solution, because like I said I do like the recipe except for that! :-)

        • Carrie Havranek

          Did the top get crispy at all, Irene? Is it possible it just was underbaked? Hmm….

          • Irene

            The top did get crispy and I baked it at the 350 for 50 minutes. So no I don’t think it was under baked. Even when I re-heat it at 400 degrees for 30 minutes it’s still a bit soggy.

  • Annie in Ohio

    We love artichokes and asparagus, so this is a great casserole for Easter brunch—or any meal! I usually make it without meat because a couple of the kids are vegetarian, and it’s totally delicious.

    By the way, just for fun, I did a search on this site for “asparagus” — and wow wow wow! The most incredible array of pastas, salads, a soufflé, and omg omg omg!!

    I hardly know where to start

  • Karen

    I’m so happy I found your site! Every recipe I’ve made so far has been amazing!
    I’ve just put this casserole in the oven to take over to my sister’s for Easter lunch. I can’t wait to try it! If it’s anything like the other recipes I’ve made of yours, I’m sure it will be delicious. Thanks for the great tips and pictures along with the recipes. They have definitely elevated this home cook and given me a lot more confidence in the kitchen.

  • Kate

    This may be good for brunch but I’m thinking also an excellent dinner with a salad. Yum!

  • Amy

    Truly delicious! My guests so enjoyed this dish. I swapped 1/4 lb. of the asparagus for diced zucchini and scattered some sautéed mushrooms in the mix. Also added 1/2 tsp. freshly ground coriander seed to the custard for a light lemony spice. Looking forward to playing with flavors with different breads, veggies, cheeses and seasonings. Thanks for this flexible recipe!

  • Anat

    This looks delicious!! I’m lactose intolerant and I was wondering if it will still be tasty without the cheese and using soy milk instead of regular milk? Or is there anything I can substitute the cheese with? I tried vegan cheeses and they don’t taste very good.. Thank you!!

  • Dean

    Hmmm…never heard of an 8×13 but have numerous 9×13 pans. This sounds perfect. You’ve been my go-to for years when I’m having company and want something reliably delish. Thank you again.

  • Lori Erokan

    I made this last night for dinner, and we loved it! In our family of six, we’ve had our share of strattas, but this is by far the best I’ve ever made. As usual, an Elise recipe works out perfectly–you’ve never steered me wrong! It’s the attention to detail that you provide (like quickly cooking the asparagus pieces, then draining and plunging into iced water, so the pieces stay firm and brightly colored), and the fact that you are just a darned good cook. Thanks for sharing your expertise with us, Elise! xoxo


  • Judy B.

    Okay…the Swiss and Asiago combo is exceptional! This is an absolutely FABULOUS recipe! “Yum factor” through the roof! Hubby insists on many repeats! Thank you so much, Elise!


  • Judy B.

    Putting this together right now for supper. :-) I am using a 9×13 glass baking dish so I hope it will be okay. Only change is that we are using up some Boar’s Head Swiss cheese and some asiago (50-50), instead of cheddar. Hope it turns out as good as your cheddar version, Elise. Happy Easter to everyone!

  • Cat

    If I make two separate casseroles of this dish are the cooking baking times shorter? Would sausage be good for this or too heavy for recipe?

    • Elise Bauer

      Hi Cat, if you bake 2 casseroles at the same time in your oven, you may need to increase the oven cooking time a bit, how much, I don’t know. As for sausage, you could use a little, in place of the bacon. It’s good for flavor. But if you use too much, then yes, it would overpower the flavor of the asparagus and artichoke hearts.

  • Cat

    Can u substitute sausage for bacon? Can u bake recipe in two pans for two households with couples as large pan is too much for us.what would bake time be for smaller pans?

    • Elise Bauer

      Hi Cat, I think you could easily substitute sausage for the bacon. You don’t need much though, only a couple ounces (an eighth of a pound). As for using smaller pans, if you are cooking them at the same time in the same oven, then it’s probably close to the same cooking time, maybe 5 minutes less. If you are cooking them separately, then 10 min less? You’ll have to experiment.

  • Miriam -

    Love the combination of artichoke and asparagus. Great recipe to start the day!