Shelley’s Girly Breakfast Casserole

Shelley Kramer, a stylist at the salon where Anthony Nance keeps my hair looking winner’s-circle good, says this brunch favorite appeals to women because it contains vegetables and chicken instead of the customary bacon and sausage. But sports-loving men like it, too. You can use frozen asparagus here, but it takes no time to lightly steam fresh asparagus, which will taste better.

 

SERVES 10

 

8	slices potato bread
¾	cup (1½ sticks) butter, melted
2	cups shredded Mexican-blend cheese or cheddar cheese
2	cups chopped cooked asparagus
2	cups cubed cooked chicken
4	large eggs
2	cups milk (whole or low fat)
1	teaspoon salt
1	teaspoon freshly ground black pepper

1. Cut the bread into cubes and toss with the melted butter. In a buttered 9 ȕ 13-inch baking dish, layer the ingredients in this order: half of the bread cubes, 1 cup of the cheese, 1 cup of the asparagus, all of the chicken, the remaining 1 cup asparagus, the remaining 1 cup cheese, and the remaining bread cubes.
2. In a large bowl, beat together the eggs, milk, salt, and pepper, and pour over the bread mixture. Cover with aluminum foil and refrigerate overnight.
3. Preheat the oven to 350°F.
4. Bake the casserole for 30 minutes, covered, then remove the aluminum foil and bake for another 30 to 45 minutes, or until the top is puffy and brown. Serve hot or warm.

EXTRA POINTS Note that you must refrigerate this overnight before baking. To speed baking, bring the casserole to room temperature before cooking.