Servings: 6

Ingredients:
7 large eggs
1-1/4 cups half & half
8 stalks asparagus, thinly sliced
4 cups Italian bread, cubed
3/4 cup ham, cubed
1/2 cup red bell pepper, diced
1/2 cup morel (or portabella) mushrooms, chopped
1/4 cup stuffed green olives
1/2 cup Wisconsin Fresh Mozzarella cheese, cubed
1/2 cup Wisconsin Wild Morel & Leek Jack cheese, cubed
1/4 cup Wisconsin Feta cheese, crumbled

Cooking Directions:
Prep Time: 1 Hour
1. In a medium bowl, whisk eggs and half & half until well blended.
Set aside. In a large bowl, combine remaining ingredients.
2. Grease 6 1-1/2 cup casserole dishes or 1 13 x 9-inch baking dish. Spoon bread and cheese mixture into dish(es). Pour egg mixture over the top. Refrigerate 4 hours or overnight.
3. Place casserole(s) in a 350°F preheated oven for 30-35 minutes or until golden brown and eggs are set. Remove from oven and serve.