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American·Breakfast

Easter Breakfast Casserole

A light, custardy, and feather-like breakfast casserole featuring asparagus, ham, and potatoes. Unlike dense or rubbery versions, this recipe uses a specific egg-to-dairy ratio for a tender, soufflé-like texture.

Prep

30m

Cook

55m

Total

85m

Serves

10

Method

  1. 01

    Blanch the asparagus pieces in salted boiling water for about 1 minute until bright green. Use a spider to transfer them to an ice bath. In the same boiling water, cook the peeled, quartered potatoes until fully tender. Drain thoroughly and set aside.

    Step 1
    Watch · 1:16
  2. 02

    Sauté the diced onions and red bell peppers in a skillet with olive oil and a pinch of salt over medium-high heat. Cook until the onions are translucent and peppers have softened. Set aside to cool slightly.

    Step 2
    Watch · 2:10
  3. 03

    In a bowl, whisk together 12 large eggs with salt, black pepper, and cayenne. Once the eggs are broken down, whisk in the milk and heavy cream until the custard is evenly combined.

    Step 3
    Watch · 2:58
  4. 04

    Grease a casserole dish. Slice the cooked potatoes into bite-sized pieces directly into the dish. Layer half the grated cheese over the potatoes, followed by half of the onion-pepper mixture, all of the ham, and the blanched asparagus.

    Step 4
    Watch · 3:51
  5. 05

    Scatter the remaining onion-pepper mixture on top. Carefully pour the egg custard over the ingredients without pressing them down. Top with the remaining cheese and tap the dish on the counter (DTT) to settle the liquid into every gap.

    Step 5
    Watch · 5:40
  6. 06

    Bake in a preheated 350°F (175°C) oven for 50 to 55 minutes until the top is lightly browned and the eggs are set. Let the casserole cool for 10 minutes to tighten up before slicing and serving.

    Step 6
    Watch · 6:26

From Chef John

  • “You are after all the savior of your Easter breakfast casserole flavor.”
  • “Are we DTT? Which of course stands for down to tap?”
  • “This, my friends, is the lightest, tenderest, most perfectly textured breakfast casserole you will ever enjoy.”