Photo: Jeremy Liebman
Make brunch a leisurely affair with casseroles you can assemble the night before and bake the next day—after sleeping in.
DirectionsActive time: 30 minutes
Total time: 65 minutes
Preheat oven to 350°. Lightly grease a 9" x 13" baking dish or 1.5-quart soufflé baking dish with oil; set aside. Cut off the top 3 of asparagus spears; transfer tips to a small bowl and set aside. Cut remaining spears into 1 pieces and set aside.
Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 5 to 7 minutes. Add 1 asparagus pieces, increase heat to medium-high, and cook until warmed through, 3 to 4 minutes. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in potatoes, cheese, and reserved onion mixture. Transfer to prepared dish and arrange asparagus tips over the top in rows. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)
Bake until firm and light golden brown, about 45 minutes. Serve immediately.
Faith Durand is the author of Not Your Mother's Casseroles (Harvard Common).
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From the May 2012 issue of O, The Oprah Magazine
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