Asparagus And Fontina Breakfast Bake

Ingredients

1 pound fresh asparagus, trimmed

6 Panera Bread French Croissants

2 cups (8 ounces) grated Fontina Cheese

½ red bell pepper, chopped

2 scallions, trimmed and finely chopped

8 eggs, lightly beaten

3 cups 2% milk

2 tablespoons finely chopped fresh parsley

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dry mustard

Pinch of nutmeg

Directions

1) Bring a stockpot of water to a boil. Add asparagus and cook uncovered for 2 minutes. Drain; then plunge the asparagus into ice water. When cool, pat dry and cut into 1-inch pieces.

2) Coat a shallow 2-quart baking dish with cooking spray (13" x 9" pan works well). Cut about 4 croissants in half lengthwise and place in the bottom of the dish cut side up. Gently flatten and cut croissants as necessary to fit in a continuous layer.

3) Scatter 1 cup of the Fontina, asparagus, bell peppers, and scallions over the croissants. Cut remaining croissants into 1-inch cubes and scatter over the top.

4) In a large bowl, whisk together the eggs, milk, parsley, salt, pepper, mustard, and nutmeg. Pour evenly over the croissants, pressing gently, so the bread absorbs the liquid. Scatter the remaining 1 cup of cheese over the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

5) Remove the dish from the refrigerator 20 minutes before baking. Preheat the oven to 350°F. Uncover the dish, and bake until eggs are set in the center and the croissants are lightly browned, about 45 minutes.

TIP: If you prefer, replace the asparagus with cooked spinach and mushrooms – or any vegetable you like. You can also replace the Fontina with sharp provolone, mozzarella, Gruyere, or sharp cheddar.

Makes: 10 servings

Prep: 20 minutes

Cook Time: 45 minutes