Breakfast Casserole

Breakfast Casserole
Photo by Scott Phillips


  • 4 stalks green garlic (root ends trimmed and any tough green parts discarded), cut into ¼-inch pieces, or 2 cloves garlic, minced, and 3 more whole scallions, chopped
  • 1-½ cups heavy cream
  • 1 Tbs. unsalted butter, plus more for the baking dish
  • 1 lb. asparagus, tough ends removed; sliced into ¼-inch pieces
  • ½ lb. brioche or challah bread, cut into ¾-inch cubes (from five to six ¾-inch slices)
  • Kosher salt
  • 8 large eggs, preferably organic
  • + 5 more ingredients
    • 1 Tbs. fresh marjoram, chopped
    • ½ cup finely chopped whole scallions (about 5)
    • 4 cups packed baby spinach, long stems removed (about 3 oz.)
    • 1 lb. sweet Italian sausage, casings removed
    • Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 2-1/2- to 3-quart shallow baking dish (about 2 inches deep; preferably with handles) and set aside. Have a kettle of hot water ready, and a larger baking pan in which the baking dish fits comfortably with enough room...

View full recipe at Fine Cooking


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