You can substitute any combination of cheese and vegetable here - the recipe that inspired me featured broccoli and cheddar, which is of course a classic combination. I wanted to go with something spring-y, since we're just starting to get gorgeous spring produce at the farmers market. Enter crisp and beautiful thin asparagus spears. I thought havarti would suit asparagus a bit better than cheddar would, but gruyere would also be excellent for a nuttier flavor. The point is there's a world of variety here. This comes together very easily and it tastes fantastic.
Asparagus Breakfast Casserole
adapted from The Splendid Table's How to Eat Supper
4 slices whole wheat bread, cut into bite-size cubes
3 large eggs
1/4 cup skim milk
4 tablespoons unsalted butter, melted
1 cup grated havarti cheese
1/2 teaspoon salt
2 teaspoons sugar
1 small bunch thin asparagus spears, cut into 1/2-inch pieces
1. Preheat oven to 350 and butter an 8 x 8 baking dish. Cover the bottom of the dish generously with the bread cubes.
2. In a large bowl, whisk together the eggs, milk, butter, cheese, salt and sugar. Mix until combined. Stir in the asparagus, and pour the mixture over the bread.
3. Cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes until golden brown on top. Serve hot.