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Crouton egg casserole with ramps and asparagus.
Lisa Keys

Crouton Egg Casserole with Spring Greens

5 from 1 vote
This easy crouton egg casserole recipe comes together quickly, making it perfect for busy mornings or even a make-ahead option for a relaxed gathering. 
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, brunch, main
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

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

Equipment

  • 1 baking dish 13x9-inch

Method
 

  1. Heat oven to 325°F. Spray a 9x12-inch baking dish with non-stick vegetable spray.
  2. Spread croutons over the bottom of the dish in a single layer.
  3. Drizzle melted butter evenly over croutons.
  4. Layer on cheese, ham and ramps.
  5. In a large bowl, whisk eggs, milk, sour cream, salt and pepper until smooth. Pour egg mixture evenly over layers in baking dish.
  6. Top with asparagus spears.
  7. Sprinkle with parmesan cheese.
  8. Bake 40 minutes or until top is golden brown, puffed and set.

Notes

2 kaiser rolls sliced into ½-inch cubes will yield about 6 cups of croutons.
If bread cubes are soft and springy then toast them for 5 minutes in a 350°F oven.
Yes, this can be made ahead. Cover unbaked casserole with aluminum foil and refrigerate overnight. It will take a bit longer to bake.
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