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Asparagus Artichoke Breakfast Casserole
Ingredients
  • 6 cups of 1 to 1 ½-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 ½ 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 ½ teaspoons salt
  • ¼ teaspoon black pepper
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