Easter Breakfast Casserole
Ingredients: asparagus, ham, russet potatoes, onion, red bell pepper · 90 min cook time · 350kcal · ~₩26,000
Ingredients
2bunches asparagus, 200g ham, 3개 russet potatoes, 1개 onion, 1개 red bell pepper, 2큰술 olive oil, 12개 large eggs, 10g salt, 2g freshly ground black pepper, 1g cayenne, 200ml milk, 100ml cream, 150g cheddar cheese, 150g jack cheese
Instructions
1. Prep asparagus by slicing off tips and cutting spears into 1-inch bite-sized pieces. Trim any tough woody parts.
2. Cut ham into 1-inch strips, then slice across every quarter inch to get similarly sized pieces to the asparagus.
3. Blanch asparagus in generously salted boiling water. As soon as it comes back to a boil (about 1 minute), transfer to a bowl of cold water to stop cooking and lock in color.
4. Transfer peeled, quartered russet potatoes into the same boiling water. Cook until fully tender, then drain thoroughly and reserve.
5. Sauté diced onions and diced red bell pepper in a little olive oil over medium-high heat with a pinch of salt. Cook until onions soften and turn translucent, and peppers lose their crisp edge.
6. Crack a dozen large eggs into a bowl. Season with salt, freshly ground black pepper, and a few shakes of cayenne. Whisk thoroughly for about 30 seconds.
7. Add milk and cream to the whisked eggs and mix for about 30 seconds until evenly combined.
8. Cut the cooked potatoes into bite-sized pieces and scatter them evenly over the bottom of a greased casserole pan.
9. Transfer half of the grated cheddar and jack cheese over the potatoes.
10. Scatter half of the pepper and onion mixture over the cheese.
11. Apply all the ham, separating each piece for optimal distribution.
12. Distribute the blanched asparagus over the ham.
13. Finish with the rest of the onion and pepper mixture.
14. Carefully pour in the egg custard, ensuring not to poke or press down ingredients.
15. Finish with the rest of the cheese.
16. Gently shake and tap the casserole dish to settle the egg mixture into all nooks and crannies.
17. Transfer to the center of a 350°F (175°C) oven and bake for 50 to 55 minutes, or until the top is lightly browned and eggs are set.
18. Let the casserole cool for about 10 minutes before serving.
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