Remember that bag of kaiser rolls you purchased from the warehouse store last week? Ate a few, but now not fresh enough for a sandwich? Trust me. They still hold so much potential. Instead of tossing them give them a second act. Cubed and lightly toasted, these stale roll pieces become the sturdy, flavorful foundation for a crouton egg casserole soaking up a creamy egg mixture and providing a delightful textural contrast with ham, fresh picked asparagus and the springtime whisper of ramps.
This amazing recipe is the perfect dish for a hearty breakfast or an elegant holiday season brunch. It's comfort food at its best. While we celebrate the humble crouton in this simple egg dish, the beauty of this recipe lies in its adaptability. While I'm suggesting the winning combination of salty ham, tender asparagus, and the subtle garlicky punch of ramps (because, oh, how I adore ramps!), feel free to swap in your favorite vegetables and leftover proteins. This crouton egg casserole is your blank canvas for culinary creativity.
How to make an egg casserole with croutons
Serving Suggestions
This hearty crouton egg casserole is delicious on its own, but you can also serve it with:
- Fresh fruit salad
- Yogurt and granola
- A side of crispy bacon or sausage
- A sprinkle of fresh herbs
This Crouton Egg Casserole is more than just a meal; it's an experience. It's the satisfaction of using what you have, the joy of creating something delicious with minimal fuss, and the comfort of sharing a warm, hearty dish with loved ones. Much like this crustless ham and cheese quiche, it's the essence of a relaxed weekend morning, captured in a single baking dish. So, embrace those slightly stale bread ends, raid your fridge for tasty additions, and let's create some cozy kitchen magic together.
Crouton Egg Casserole with Spring Greens
Equipment
- 1 baking dish 13x9-inch
Ingredients
- 6 cups croutons
- ¼ cup melted butter
- 2 cups shredded cheese smoked provolone cheese or any melting cheese
- ½ cup diced cooked ham
- 12 ramps thinly sliced
- 6 large eggs
- 1 ½ cups milk
- 1 cup sour cream
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 6 to 8 blanched asparagus spears
- 1 tablespoon grated parmesan cheese
Instructions
- Heat oven to 325°F. Spray a 9x12-inch baking dish with non-stick vegetable spray.
- Spread croutons over the bottom of the dish in a single layer.
- Drizzle melted butter evenly over croutons.
- Layer on cheese, ham and ramps.
- In a large bowl, whisk eggs, milk, sour cream, salt and pepper until smooth. Pour egg mixture evenly over layers in baking dish.
- Top with asparagus spears.
- Sprinkle with parmesan cheese.
- Bake 40 minutes or until top is golden brown, puffed and set.
Notes
While day-old bread works best for absorbing the egg mixture without becoming mushy, you can use fresh bread. Just be sure to toast it thoroughly in the oven until it's nice and dry before assembling the casserole.
Broccoli florets, chopped bell peppers, sautéed mushrooms, spinach all work wonderfully. Just ensure any denser vegetables like broccoli or bell peppers are lightly cooked beforehand. Frozen vegetables should be thawed and drained well.
Absolutely! Cooked bacon, sausage, shredded chicken would be delicious additions. Omit the meat to make it vegetarian.
If ramps aren't available, you can substitute with a combination of thinly sliced green onions and a small clove of grated garlic for a similar flavor profile.
While this recipe is best enjoyed fresh, you can assemble the casserole (without baking) and store it covered in the refrigerator for up to 24 hours. Add about 10 to the baking time if baking from cold.
Any melting cheese like cheddar, Gruyere, pepper Jack are great choices. Feel free to use your favorite or a combination of cheeses! If making it vegetarian try crumbling in some feta for a bit of saltiness.
2 ½ to 3 cups of ½-inch bread cubes.
Next time you need an egg breakfast casserole that only takes minutes of preparation give this easy brunch recipe a try. Your taste buds will thank you and so will I if you take the time to comment.
lisaKeys says
Great way to use up stale bread and nature's bounty.