Instructions

1. Begin by preparing your ingredients. Chop the asparagus into bite-sized pieces and cube the loaf of bread into approximately 1-inch pieces. Set these aside.
2. In a skillet over medium heat, cook the bacon slices until they are crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Reserve about 1 tablespoon of the bacon drippings in the skillet.
3. In the same skillet with the reserved bacon drippings, add the chopped asparagus. Sauté for about 3-4 minutes, or until the asparagus is tender but still bright green. Remove from heat and let cool slightly.
4. In a large mixing bowl, crack the 6 large eggs. Add the 1 cup of milk, and season with salt and pepper to taste. Whisk the mixture until well combined and frothy.
5. Next, add the sautéed asparagus and crumbled bacon (reserve a small amount for topping if desired) to the egg mixture. Gently fold in the cubed bread and 1 cup of shredded cheese, ensuring everything is evenly coated with the egg mixture.
6. Grease a 9x13-inch baking dish with cooking spray or butter. Pour the breakfast casserole mixture into the prepared baking dish, spreading it out evenly. If you reserved some bacon, sprinkle it on top for added flavor and presentation.
7. Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight. This allows the bread to soak up the egg mixture and flavors.
8. The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 10-15 minutes while the oven is preheating.
9. Bake the casserole in the preheated oven for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
10. Once cooked, remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm, garnished with additional cheese or herbs if desired.