Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Total Time: 1 hour 30 minutes
Prep: 1 hour
Cook:30
Yield: 6 servings
Ingredients
7
large eggs
1-1/4
cups half & half
8
stalks asparagus, thinly sliced
4
cups Italian bread, cubed
3/4
c. ham, cubed
1/2
c. red bell pepper, diced
1/2
c. portobello mushrooms, chopped
1/4
c. stuffed green olives
1/2
c. fresh mozzarella cheese, cubed
1/2
c. Monterey Jack cheese, cubed
1/4
c. feta cheese, crumbled
Directions
In a medium bowl, whisk eggs and half & half until well blended. Set aside.
In a large bowl, combine remaining ingredients.
Grease six 1-1/2 cup casserole dishes or one 13 x 9-inch baking dish. Spoon bread and cheese mixture into dish(es). Pour egg mixture over the top. Refrigerate 4 hours or overnight.
Place casserole(s) in a 350° F preheated oven for 30 to 35 minutes or until golden brown and eggs are set. Remove from oven and serve.
