Chef John’s Easter Breakfast Casserole

Instructions

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1. 1 Cut tips off asparagus and then slice spears into 1-inch pieces. Transfer into generously salted, boiling water and stir. Wait a minute or two for the water to just start boiling again, stirring occasionally. Remove asparagus with a strainer into cold water. Once chilled, drain well and set aside. Slice ham into thin, 1-inch pieces and reserve.
2. 2 Carefully add potatoes to the boiling water and cook until tender, 15 to 20 minutes. Drain well and set aside.
3. 3 Add olive oil to a pan and set over medium-high heat. Saute onions and peppers with a large pinch of salt until the onions just turn translucent, and soften slightly, about 5 minutes. Let cool and reserve.
4. 4 For custard, whisk eggs together in a bowl; once eggs are fairly uniform, whisk in milk, cream, salt, pepper, and cayenne.
5. 5 Preheat the oven to 350 degrees F (180 degrees C). Oil a 13x9-inch casserole pan. Cut potatoes into bite-sized pieces, and arrange evenly on the bottom of the pan. Scatter over half the cheese, then half the onion-pepper mixture. Top evenly with ham and asparagus, being careful not to press down. Top with the rest of the onion-pepper mixture.
6. 6 Pour egg custard mixture in carefully; top with the rest of the cheese. Jiggle the pan and tap gently a few times on the counter to settle the custard into all the open spaces.
7. 7 Bake in the preheated oven until eggs are just set, 50 to 60 minutes. Let cool for 10 minutes before serving.