Like my Baked French Toast, this is another wonderfully easy breakfast for a crowd. I enjoy making it as a Sunday breakfast for David and I because it stretches into several weekday lunches as well!
Adapted from A Little Zaftig, serves six
2 teaspoons butter
8 slices bacon
1 small onion, diced
¼ pound Gruyere or Swiss cheese, grated
12 asparagus spears
1 ½ cups heavy cream or milk
Preheat the oven to 350 F. Grease a baking pan with the butter.
In a large skillet over medium heat, fry the bacon until it is crisp. Remove the bacon to a plate lined with paper towel. Remove the excess bacon fat from the pan. Add the onion to the pan and saute until soft.
Sprinkle half of the cheese into the bottom of the prepared baking pan. Scatter the bacon and onion on top. Trim the woody stalk end off the asparagus and arrange in the bottom of the pan. Sprinkle the remaining cheese over the asparagus.
In a medium bowl, whisk together the eggs, cream, salt and pepper. Gently pour the mixture into the pan.
Bake for 30 minutes or until the eggs are cooked through and the top is starting to turn golden.
Serve hot or cold with a salad.