Asparagus, egg and cheese casserole recipe
For some reason, I've gotten out of the brunch habit, but a few Saturday mornings ago I made this casserole for an event for Drop In & Decorate: Cookies for Donation, and it was such a hit (both the casserole and the event) that I can't wait to host another brunch party in the Spring. Egg and cheese casseroles anchor any morning meal; all you need to fill in are some bagels or crusty bread. Add a green salad, and your breakfast casserole morphs into lunch or dinner. Although you can make this a day ahead, it comes together so quickly that you're really better off making it the day you want to serve.
Asparagus, egg and cheese casserole
Inspired by the many breakfast casserole recipes on Kalyn's Kitchen, this dish serves 6.
10 large eggs
1/2 tsp olive oil
1 medium onion, chopped
6 asparagus spears, bottoms trimmed, sliced 1/8-inch thin
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded Cheddar, from the supermarket, or any leftover shredded cheese from my freezer.)
2 Tbsp skim milk
1/2 tsp dried thyme leaf
2 tsp chopped fresh flat-leaf parsley
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Cooking spray (canola or olive oil)
Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray.
In a large bowl, lightly beat the eggs.
In a small frying pan, heat the oil, and add the onions and asparagus. Sauté until onions are translucent, 2-3 minutes. Remove the pan from heat and set aside to cool for 2 minutes. Then, mix the onions and asparagus into the eggs along with all of the remaining ingredients. Pour the mixture into the casserole dish.
Bake at 375F for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating.
(Can be made up to one day ahead. Cool, cover and refrigerate. To reheat, uncover and place in a 350F oven for 15-20 minutes.)
More recipes in The Perfect Pantry:
Corn, green chile, egg and cheese casserole
Albornia de chayote
Egg and cheese breakfast muffins with mushrooms and thyme
Red pepper, asparagus and spinach quiche
Italian style omelet appetizer
Other recipes that use these pantry ingredients:
Smoked salmon egg casserole with potatoes and dill, from Cookin' Canuck
Spinach and cheddar breakfast bake with chicken sausage, from In Good Taste
Gluten-free breakfast muffins with zucchini, feta, and quinoa, from Kalyn's Kitchen
Zucchini ricotta frittata, from Simply Recipes
Spring frittata with peas, leeks and zucchini, from Ms. Adventures in Italy