Breakfast casseroles are really quite easy to make. Bread, eggs, milk, and cheese are your base. Where you can get creative is with the seasonings and additions. In this one, we are celebrating spring with asparagus and leeks. Feta is our cheese of choice, along with some Parmesan for the topping. Bacon makes an important appearance as well. (You can skip the bacon if you must, but I don’t recommend it.) We’re seasoning with Herbes de Provence, which is like the French equivalent of Italian seasoning. Great with eggs. You can use dried thyme or tarragon if you don’t have it. By the way, this breakfast casserole? It’s exceptional. Thumbs up from all present. Enjoy!
