Asiago

Simple recipes to spoil mom

May 2nd, 2011

What better way to start Mothers Day than to spoil her with a savory Italian breakfast casserole made with Speck Alto Adige ham & Asiago cheese?

Here is a simple recipe that dad can easily prepare with the kids. This recipe can even be prepared in advance because it will freeze well. A big thanks to our friend Barbara Seelig Brown of Stress Free Cooking for this delectable dish.

Savory Italian Breakfast Casserole with Speck Alto Adige & Asiago D’Allevo DOP

Serves 6 – 8

Non-stick cooking spray
8 large eggs or equivalent combination of eggs and egg whites
1 / 2 teaspoon fine sea salt
1 / 4 teaspoon freshly ground pepper
2 cups skim milk
8 ounces Speck Alto Adige IGP, finely diced
4 thick slices good quality Italian bread, torn into 2 inch pieces
1 cup shredded Asiago D’Allevo DOP

Equipment:
9 x 13-inch baking dish
Whisk
Large mixing bowl

Spray casserole dish with non-stick spray.

Place eggs, salt and pepper in a large mixing bowl. Beat well.

Add milk. Beat well.

Place Speck and bread in bottom of casserole dish. Pour egg milk mixture over. Sprinkle with cheese.

Cover and refrigerate several hours or overnight.

Preheat oven to 350 degrees.

Bake 30-40 minutes or until set. Casserole will be puffed in the center.

Cut into squares and serve hot.

Cook’s Tips:

1. Reheats well in microwave.
2. This casserole also freezes well for a do-ahead dish. Freeze after baking. Defrost & cover during reheating. Reheat for 30 minutes at 375°.

Barbara Seelig Brown