Description
This Overnight Bacon Asparagus Egg Bake is a hearty and flavorful casserole perfect for breakfast or brunch. It features a crispy hash brown base topped with sautéed asparagus, fresh tomatoes, green onions, crumbled bacon, tangy goat cheese, and shredded cheddar all bound together by a creamy egg and half-and-half mixture. Pre-bake the hash browns, layer the ingredients, then bake again to meld the flavors into a savory, satisfying dish that can be prepared ahead of time and baked fresh in the morning.
Ingredients
Scale
Hash Brown Base
- 1 30-oz package shredded hash browns (frozen, thawed)
- 1/2 cup salted butter (melted)
Vegetables and Bacon
- 8 strips bacon (chopped)
- 1 bunch asparagus (woody ends removed, chopped)
- 1 1/2 cups tomatoes (fresh, chopped – about 4 Roma tomatoes)
- 1 bunch green onions (chopped)
Cheeses
- 8 ounces goat cheese (cold, crumbled with a fork)
- 2 cups cheddar cheese (shredded)
Egg Mixture
- 7 eggs
- 1 1/2 cups half and half
- 1 1/4 teaspoons salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F. Grease a 9×13 inch casserole dish to prevent sticking and set aside.
- Bake hash browns: Spread the thawed shredded hash browns evenly in the prepared baking dish. Pour the melted butter evenly over the top. Bake at 400°F for 25 minutes, or until the edges of the potatoes begin to brown and crisp up.
- Cool and lower oven temperature: Remove the hash browns from the oven and allow them to cool slightly. Reduce the oven temperature to 350°F for baking the assembled casserole later.
- Cook bacon: While the potatoes bake, cook the chopped bacon in a frying pan over medium heat until crispy. Remove the bacon to a paper-towel lined plate to drain. Reserve about 1 teaspoon of bacon grease in the pan for sautéing the asparagus.
- Sauté asparagus: Snap off and discard the woody ends of the asparagus, then chop the remaining stalks into bite-sized pieces. Add the asparagus to the reserved bacon grease and cook, stirring frequently for about 5 minutes, until tender but still firm and not mushy.
- Prepare vegetables: While the asparagus is cooking, chop the tomatoes and green onions into bite-sized pieces.
- Assemble vegetable and bacon layer: On top of the partially baked hash browns, evenly layer the sautéed asparagus, chopped tomatoes, green onions, and crispy crumbled bacon.
- Add goat cheese: Sprinkle the crumbled goat cheese evenly over the vegetable and bacon layer.
- Mix and pour egg custard: In a mixing bowl, vigorously whisk together the eggs, half and half, salt, seasoned salt, and pepper for at least one full minute until well combined and slightly frothy.
- Combine and chill (optional): Pour the egg mixture evenly over the casserole. Sprinkle the shredded cheddar cheese evenly on top. At this stage, you can cover the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours if you prefer to bake it later.
- Bake casserole: Bake the assembled casserole uncovered at 350°F for 40 to 45 minutes, or until the cheddar cheese on top is melted and starting to brown, and the egg custard is set.
Notes
- You can prepare this casserole the night before and bake it fresh in the morning for a convenient breakfast or brunch.
- Make sure not to overcook the asparagus during sautéing to retain its texture.
- Substitute half and half with whole milk or cream depending on desired richness.
- Use gluten-free hash browns if you require a gluten-free version.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat leftovers in the oven or microwave before serving.
