We love breakfast casseroles because they are delicious, filling, and can be prepared the night before. My default casserole is this one, from my holiday menu. This casserole started with an idea that felt almost too indulgent: what if the base was a layer of grilled cheese? Golden, buttery, crispy bread on the bottom, melted cheese holding everything together, and then – because we’re going all-in – a layer of tender asparagus (spring forward), a generous handful of Gruyère cheese, and a silky egg and cream custard poured right over the top.
It bakes up into something that is equally parts cozy and impressive. This is the dish you’ll bring to Brunch and everyone will ask for the recipe!
Why this casserole works so well
Let me tell you what makes this one different from your average egg bake.
The grilled cheese base is everything so don’t skimp on the cheese. Instead of just layering plain bread into the dish, you’re staring with bread that’s already buttered and grilled – which means the bottom of your casserole gets this incredible golden crust that soaks up the egg custard without ever going soggy. It’s a genius little move that makes a huge difference.
Then comes the Gruyère cheese. If you’ve never cooked with it, prepare to become obsessed. It’s nutty, rich, and perfect for melting into your favorite bread. It also pairs well with asparagus – like the two are meant for each other.
The egg and cream custard ties it all together -creamy, set just right, with the golden top that comes from pulling the foil off in the last few minutes of baking.
What you’ll need
- Good crusty bread, sliced (crust off) – I used sourdough
- Butter for grilling
- Fresh asparagus, woody ends trimmed
- Eggs
- Heavy cream (or half & half, milk mixture)
- Grated Gruyère cheese (you can use half cheddar)
- Bacon
- Salt and pepper
A few tips: - Dry your asparagus well. I know I already said this but it’s worth repeating. Extra moisture is the enemy of a great casserole.
- Grate your Gruyère cheese. Pre-shredded cheese has coatings that stop it from melting as smoothly. Fresh-grated makes a difference!
- Let it rest. Give the casserole 5-10 to rest prior to cutting in to. You’ll get a cleaner slice that way.
- Make it ahead. This casserole is a dream for entertaining because you can assemble the whole thing the night before, cover, and refrigerate. Just pull it out 30 minutes prior to baking, cover with foil, and bake.
Grilled Cheese Asparagus Casserole
Ingredients
- 1 bunch fresh asparagus (trimmed)
- 6 to 8 slices sourdough or rustic bread
- 2 cups shredded cheese (gruyere or cheddar)
- 2 tbsp butter
- 4 eggs
- 1 cup half-and-half
- 2 tsp Dijon mustard
- 1/2 tsp garlic powder
- salt and pepper
Instructions
- Preheat oven to 350 degrees F. Blanch asparagus in boiling water for 2 minutes and then transfer to ice water. Drain and pat dry.
- Make the grilled cheese. Butter one side of each slice of bread. Lightly toast in a skillet and cut in halves or cubes. I also removed the crust.
- Grease a 9 X 12 inch baking dish. Layer half the toasted bread, half the asparagus, 1/2 the cheese and then repeat.
- Whisk eggs, half & half, Dijon, garlic powder, salt & pepper. Pour evenly over the casserole. Allow to set for 5 minutes.
- Bake at 350 degrees F. for 35 to 40 minutes or until top is golden brown.
