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I am thinking of making this for a work breakfast but I would like to skip the bacon and substitute gruyere for the feta. Do you think this would work?
Hi Mo, I think both would work great! I love gruyere with everything and it has more than enough flavor to offset the loss of the bacon.
Thanks for you thoughts. I will give it a try!
I made this for breakfast this morning to give us a break from our eggs and bacon routine. It was really delish. I am bagging up the leftovers to eat for breakfast this week. I subbed mushrooms for the asparagus since the asparagus didn’t look very good when I was shopping. I was a little worried about the moisture from the mushrooms, but it was no problem at all. Can’t go wrong with leek and bacon flavor combo!
Hi Stephanie, good to know the recipe still works as written with mushrooms!
I just made this with recipe with ramps in place of the leeks and fresh tarragon from the garden. Yum! Thanks for the inspiration, Elise. Long time fan over here!
Elise this was delicious!! I made this for relatives visiting from out of town for brunch. I served it with fresh fruit and seasoned potatoes. I got “outstanding” comments. I made it the night before and cooked it for 50 minutes and it was perfect! I did add additional bacon but I’m not sure it needed it. This one will go into our absolute favorites book. Thank you so much for a wonderful recipe!
I also wanted to comment that my father-in-law and my daughter are not crazy about asparagus. They don’t really care for it and they both said it was delicious and ate every bite!
Is the bread absolutely necessary? I would like to make this without the bread.
Hi Jane, if you make it without the bread, then it’s a baked frittata/quiche and not a breakfast casserole. It can be done! You’ll just have to experiment on the cooking time.
Elise, If I make this the night before, would that adjust the cooking time after being in the refrigerator all night?
Maybe by 5 to 10 minutes. The cooking time is flexible as it is, given how variable people’s ovens can be and different sizes of casserole dishes. Just make sure to take it out when it has just set, or you’ll end up overcooking the eggs and the result will be dry.
Would a baguette work for the bread? If so, what should the total amount of bread come to (# cups?) Thanks!
Hi Justine, a baguette would work fine. I would estimate about 6 cups of cubed bread.
Note that there is no mention of adding the bacon as the recipe proceeds – not that we can’t figure out that detail all by ourselves. Sounds yummy!
I have a problem with Feta Cheese. Is there a substitute? Otherwise, it sounds fantastic!
My boyfriend is not a fan of feta- any suggestions for another cheese I could substitute?
Should that be “1/2 CUP” of crumbled feta cheese?
Yummy! What a delicious brunch treat. I also love using Herbes de Provence with eggs!
This sounds great. I would like to try this recipe minus the bread.
Hi Jossie, that would be something like a crustless quiche. If you try it without the bread, please let us know how it turns out for you.
Just one question: are the “prep time=15min” and “cook time=1h30min” correct? It seems to me that this would take more than 15min to prep, and the bake time is only half the “cook time”.
Anyway, this looks great and I will try tomorrow.
The recipe was a great success and the dish was delicious.
Howeer, I think the correct oven times would be:
“Bake covered for 45 minutes, and then uncovered for 45 minutes or until the top is lightly browned and the custard is cooked through.”
Hi Marcio, you want to cook it until it is just barely set. The casserole will continue to cook for several minutes once you take it out of the oven. If you cook it too long the eggs will get overdone and the casserole will be dry.
Cooking time may also include the rendering the bacon, drying the bread and sauteing the leeks. Those 3 tasks add nearly 45 minutes of cook time. I wouldn’t risk baking this dish for 90 minutes – might end up with a brick.
We do a different strada for Christmas mornings, but this looks perfect for a spring weekend. Asparagus might actually be in season here in the tundra soon – actually hit 70 the other day!
This looks like a wonderful easy brunch idea – I love adding zucchnini to mine but this sounds like a great spring flavour!