Start the day off right with this Egg Ham and Asparagus Breakfast Bake. Potatoes, cheese, ham, asparagus, tomatoes, and sunny side up eggs make this a satisfying, hearty dish.
The old adage that bad things happen in threes proofs to be true again this past weekend. My daughter almost got sideswiped Friday night as she drove through an intersection. Saturday morning my husband and I avoided getting sideswiped at another intersection. And on Saturday night, my seventeen year old son got injured working in a restaurant kitchen. On the bright side, the incidences left just little rattled but feeling very lucky.
As long as I mentioned children, if you have ever wondered what it feels like to fail your child, I will show you the way. Imagine that you are out to dinner with some friends while your child is at work. Imagine a dinner companion gets a call from your daughter who has gone out of town. Your daughter says that your son got hurt. He has not been able to get a hold of you and he does not know where you are. It turns out, the phone in your pocket was never turned on and your husband forgot his at home! With little details and thinking of worst case scenarios, you end dinner abruptly and everyone rushes out of the restaurant. Luckily, your son suffered only a minor injury from broken glass and did not need emergency care. But if you never felt like you failed your child before, you will certainly feel it when you think about THE moment that, because of your oversight, you were not there when he needed you most.
Moving onto food, what didn’t fail was this casserole I made this weekend. I call it a breakfast bake, but it is great for breakfast, brunch, lunch, or dinner. It has a potato/custard base. I have tried this recipe with a bread/custard base, but I prefer the bite and chew of the potatoes much more. And the addition of tomatoes provides a wonderful burst of additional flavor and color.
This dish requires quite a bit of eggs, I decided to use a combination of egg substitute and whole eggs to lighten it up just a bit. There are egg substitute in the custard layer and whole eggs on top of the casserole. In order to keep them in place, I created aluminum rings to hold them as they bake. Of course, if you have cookies cutters, they would be the best option, but since I do not have four of the same size I had to MacGyver it (those who are too young to understand my reference, how I envy you!).
Finally, I added something unconventional to a casserole—instant potato flakes. It helps thicken up the custard while the flavor blends in seamlessly with the diced potatoes. I love it when stumble on a good idea! Enjoy!