Breakfast Casserole with Leeks and Asparagus Recipe

Ingredients

• 3 slices thick-sliced bacon (about 3 ounces), cut into 1/2-inch pieces
• 1 pound asparagus, trimmed of woody ends, cut into 1/2-inch diagonal pieces
• 6 slices bread, cut into 1 1/2 inch wide square pieces, including crusts
• 2 leeks, cleaned, cut in half lengthwise, sliced crosswise into 1/2-inch pieces, white and light green parts only, about 2 cups total
• 2 tablespoons butter, divided in half
• 1/2 cup crumbled feta cheese
• 8 eggs
• 2 cups milk
• 1/2 teaspoon dried herbes de provence (can sub dried tarragon or thyme)
• 1 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese