There are versions of this breakfast casserole all over the world, each as diverse as the region it comes from and the person who cooks it with love. Mama's inspiration for this one came one early morning in springtime, with dew still on the grass and her beloved asparagus peeking up through the ground like little soldiers standing tall.
Savory eggs are whipped with Mama Francesca Parmesan, Asiago & Romano and layered with Italian sausage, roasted red peppers, asparagus and crusty Italian bread, then baked to a golden brown.
Suggestion: Serve with a light salad of mixed greens and honey-lemon vinaigrette.
1 Loaf Challah Bread (sliced ½-inch thick)
½ cup Heavy Cream
1 cup Mama Francesca Parmesan, Asiago & Romano
1 tsp. Black Pepper
½ tsp. Garlic
¼ tsp. Nutmeg
1 jar Roasted Red Peppers, julienned
1 bunch Asparagus
1 lb. Italian Sausage, cooked and crumbled
8 oz. Mozzarella Cheese, shredded