Bacon Asparagus Breakfast Casserole

One day I thought mmm, isn’t Bacon-wrapped asparagus so good. And a new recipe was born: bacon asparagus breakfast casserole. Use as much asparagus as you want, just make sure to cut them in bite sized pieces.

Ingredients:
1 large (or 2 small) bunches asparagus, ends trimmed, then cut in 1" pieces
1/2 lb bacon, cut in small pieces
1 carton grape tomatoes, halved
10 eggs
2 cups milk
1/2 of an italian bread loaf, torn into small pieces
2 cups cheddar cheese, shredded
salt and pepper, to taste

Directions:
Heat oven to 375. Bring 4 cups of water to a boil. Add asparagus and cook for 3 minutes. Remove from water and set aside. Cook bacon in a medium skillet, then set aside. Whisk milk and eggs in a large bowl. Fold in tomatoes, bread, and 1 1/2 cups cheese. Fold in bacon and asparagus. Add salt and pepper. Spray a 9X13 pan and pour in the egg mixture. Top with extra cheese. Bake for 35–45 minutes until brown on top and cooked through.