Skillet Breakfast Casserole is comfort food at its finest!
Sometimes carbs are necessary to get us through the day. This breakfast casserole definitely delivers there but, it also includes a couple spring veggies like roasted asparagus and leeks! Bacon is included which can be mixed into the dish prior to baking but I just sprinkled some turkey bacon on top. I prefer a hint of bacon flavor but of course, go crazy with it if that’s what makes you happy 🙂
So. This casserole would usually be made from some kind of day-old French bread. I, on the other hand, had to be different and use leftover yeast rolls and the flavor was so much better! Any homemade biscuits or rolls would work or if you have one of those trays of frozen yeast rolls bake them the day before and go for it! Finally, serve with a side of fruit and more bacon…
Happy Monday and don’t forget to add this recipe to your weekend menu!
Skillet Breakfast Casserole
Ingredients
- 6 slices turkey bacon, cooked and chopped
- 2 cups leeks, chopped and washed
- 2 cloves garlic, minced
- 1 cup asparagus, 3 in. pieces you may need longer pieces if your skillet is larger.
- 8 yeast rolls day-old, cut into cubes
- 6 large eggs
- 3 cups whole milk
- 1/4 cup butter, melted
- 1 tbsp thyme, dried or fresh & chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup parmesan cheese, grated
Instructions
- Whisk eggs with milk and then add all remaining ingredients except asparagus into a large glass bowl.
- Cover bowl and refrigerate for 2 hours or overnight.
- Butter bottom and sides of medium to large cast iron skillet. Pour bread mixture into skillet and arrange asparagus around the top in a circle pattern and put into a preheated 350-degree oven. Cook for 25 minutes or until casserole is lightly brown and set.
- Garnish casserole with chopped bacon and shaved Parmesan cheese.