Project Description


  • Cooking spray
  • 8 cups 1/2-in. cubes whole-grain bread (from 1 loaf)
  • 2 tablespoons olive oil
  • 1 8-oz. pkg. sliced cremini mushrooms
  • 1 large leek (white and light green parts only), sliced into 1/4-in. half-moons (2 cups)
  • 2 teaspoons kosher salt, divided
  • 1 1-lb. bunch fresh asparagus, trimmed and cut into 3/4-in.pieces (about 2 cups)
  • 5 oz. fresh baby spinach
  • 3 cloves garlic, minced (1 Tbsp.)
  • 8 large eggs
  • 2 cups whole milk
  • ¼ cup minced fresh chives, plus more for topping
  • 1 tablesoon Dijon mustard
  • ½ teaspoon freshly ground black pepper
  • 6 oz. Asiago cheese, shredded (about 1 1/2 cups)


  1. Coat a 13-by-9-inch baking dish with cooking spray. Add bread cubes.

  2. Heat oil in a large skillet over medium. Add mushrooms, leek, and 1 teaspoon salt; cook until starting to brown, about 6 minutes. Add asparagus; cook until bright green, about 3 minutes. Add spinach and garlic; cook, tossing constantly, until spinach is wilted, 2 to 3 minutes.

  3. Whisk eggs, milk, chives, mustard, pepper, Asiago, and remaining 1 teaspoon salt in a large bowl.

  4. Add vegetables to baking dish and stir. Add egg mixture, pressing down to moisten bread. Cover and chill for at least 1 hour and up to a day.

  5. Let stand at room temperature for 30 minutes. Preheat oven to 375°F.

  6. Cover dish and bake for 20 minutes. Uncover and bake until center is set and edges are crisp, 30 to 35 minutes. Let cool for 5 minutes. Top with more chives and serve.

Recipe courtesy of Real Simple