Weekend breakfast is an opportunity to experiment. It’s also a time to realize your time limits. I awoke wanting quiche, but I didn’t want to take the time to make a pie crust nor did I want to go to the store to purchase one. Solution: breakfast casserole. For those who want something savory, but not in the mood or not able to use a pie crust. 

This relatively simple dish will satisfy your breakfast cravings. And it will still impress your family and friends. 

Breakfast Sausage, Leek, and Asparagus Casserole

Serves 4-6

Prep time 8-10 minutes, Cook time 45-50 minutes

Ingredients

• .75 pounds of chicken breakfast sausage
• 1/2 tablespoon of olive oil
• 1 leek, white and light green parts only, rinsed, halved, and thinly sliced
• 8 stalks of asparagus, chopped (I used asparagus with a diameter smaller than a dime. If you have thicker stalks, use less)
• 2 cloves of garlic, minced
• 1 tablespoon of butter
• 8 eggs
• 1/4 heavy whipping cream
• 1 teaspoon dried dill weed
• 2 tablespoons Parmesan Romano cheese
• 1 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper

Preheat your oven to 325 degrees F. Grease an 8×8 baking pan. I use olive oil spray. 

Heat a sauté pan over medium heat. Pour in olive oil. Add breakfast sausage and cook until browned on all sides, approximately 8-10 minutes. Remove sausage and place on a cutting board. Let cool for a few minutes prior to slicing into bite-sized circles. 

Place butter in sauté pan and lower heat to medium-low. Add in leek and asparagus and cook for 3-4 minutes, stirring occasionally. Put in garlic and cook for an additional minute. Mix in sliced sausage and remove from heat. 

In a medium-sized mixing bowl, whisk together eggs, heavy whipping cream, cheese, dill, salt, and pepper. 

Pour mixture into greased baking pan. Add the sausage mixture and stir to combine. (No one likes a casserole where the ingredients aren’t evenly distributed.)

  
Place in oven and cook for 35-40 minutes, until eggs are firm and cooked through.