Asparagus Artichoke Breakfast Casserole

Looking for Easter or Mother’s Day Sunday brunch ideas? I love the convenience of a breakfast casserole because you can easily assemble it the night before and have it ready to bake in the morning.

Perfect hands-off cooking leaving you time for the important things, like Easter egg hunts, or Mother’s Day mimosas.

This breakfast casserole (the fancier term being “strata”) has asparagus (fresh) and artichoke hearts (canned), big cubes of rustic bread, bacon, onions, all held together with eggs, milk, and cheddar cheese.

It’s spring in an 8×13!


  • 6 cups of 1 to 1 1/2-inch cubed rustic bread (about half a loaf), or 6 slices of bread
  • 2 ounces bacon (2 to 3 thick-cut slices), roughly chopped
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1 pound of asparagus, trimmed of tough bottoms, spears sliced on the diagonal, in 1-inch long pieces
  • 1 15-ounce can of artichoke hearts (packed in water), drained, chopped
  • 2 Tbsp minced chives or green onion greens
  • 6 eggs
  • 2 cups milk
  • 8 ounces cheddar cheese, grated
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper