Good for breakfast, brunch, lunch or dinner with eggs, toast, vegetables and cheese all in one dish.

Egg Casserole (prep. time 30-40 minutes Serves 12)

6 eggs

4 stalks asparagus, blanched and roasted until just tender, cut into bite-size pieces

6 baby potatoes, par-boiled

3 slices Italian bread, very lightly toasted

3 Tb. butter

1 green onion, diced

Salt, pepper

¼ C. milk

1 C. shredded mild cheddar.

Heat oven to 350 degrees.  Heavily butter the bottom of a casserole dish with 2 tablespoons of the butter.  Dice the Italian toast and lay in the bottom of the pan.  Slice the potatoes into ¼ thick disks.  Beat the eggs with the milk and stir in the asparagus, green onion, cheese, salt and pepper. Mix in half of the potatoes and pour egg mixture into pan.  Top with the rest of the potatoes, cut the remaining butter into pieces and scatter on top.  Sprinkle more cheese on top and bake 20-30 minutes until the eggs are set.  Allow the casserole to cool a little before slicing.  Some people a splash of little hot sauce (optional, obviously.)