Asiago Breakfast Casserole

Recipe By: Calphalon Team  -  Originally Published: 12/17/2010

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Perfect for brunch or a casual supper, this flavorful casserole is sure to please a crowd.

  • Servings: Serves 6 - 8
  • Prep Time: Less than 30 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée

Ingredients

1 Tbsp. olive oil

3 thin slices prosciutto, torn into bite-size pieces

1/2 c. shallot, finely sliced

1 c. red bell pepper, finely diced

2 cloves garlic, finely chopped

6 eggs

2 c. whole milk

1 Tbsp. fresh thyme, chopped

1/2 tsp. salt

freshly ground pepper

1 large baguette, cut into 1-in. cubes or about 4 c.

1 c. grated Asiago cheese, divided

3 Tbsp. fresh parsley, chopped

unsalted butter, for greasing casserole dish

Directions

Preheat oven to 375°F/190°C.

Heat oil in a sauté pan over medium heat until rim is hot to the touch.  Add prosciutto and fry until golden brown.  Remove from pan and set aside. 

Add shallot and sauté until slightly caramelized. 

Add red pepper and continue to sauté for another minute.  Add garlic and sauté for about half a minute.  Turn off heat and set pan aside.

In a medium-size bowl, whisk eggs, milk, thyme, salt and pepper.  Fold in cubed bread and let stand 10 minutes. 

Add shallot mixture and half the cheese to the egg mixture, stir well to combine. 

Pour into a buttered casserole pan.  Top with prosciutto pieces and bake for 30 minutes. 

After 30 minutes, sprinkle with remaining Asiago cheese and bake until cheese on top has turned golden brown, about 10 minutes. 

Remove from oven and allow to cool for 10 minutes. 

Cut into wedges, garnish with chopped parsley and serve.​