Chef John’s Easter Breakfast Casserole
Chef John's Easter breakfast casserole is the lightest, most tender, perfectly-textured egg casserole you will ever make. It has the perfect ratio of eggs and milk to create a feather-light custard, and friendly bite-sized pieces of spring vegetables and ham.
Ingredients
Method
- Cut tips off asparagus and then slice spears into 1-inch pieces. Transfer into generously salted, boiling water and stir. Wait a minute or two for the water to just start boiling again, stirring occasionally. Remove asparagus with a strainer into cold water. Once chilled, drain well and set aside. Slice ham into thin, 1-inch pieces and reserve.
- Carefully add potatoes to the boiling water and cook until tender, 15 to 20 minutes. Drain well and set aside.
- Add olive oil to a pan and set over medium-high heat. Saute onions and peppers with a large pinch of salt until the onions just turn translucent, and soften slightly, about 5 minutes. Let cool and reserve.
- For custard, whisk eggs together in a bowl; once eggs are fairly uniform, whisk in milk, cream, salt, pepper, and cayenne.
- Preheat the oven to 350 degrees F (180 degrees C). Oil a 13×9-inch casserole pan. Cut potatoes into bite-sized pieces, and arrange evenly on the bottom of the pan. Scatter over half the cheese, then half the onion-pepper mixture. Top evenly with ham and asparagus, being careful not to press down. Top with the rest of the onion-pepper mixture.
- Pour egg custard mixture in carefully; top with the rest of the cheese. Jiggle the pan and tap gently a few times on the counter to settle the custard into all the open spaces.
- Bake in the preheated oven until eggs are just set, 50 to 60 minutes. Let cool for 10 minutes before serving.
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