Asparagus, mushroom, egg and goat cheese breakfast casserole {vegetarian, gluten-free}

Really, you'd be hard-pressed to come up with a combination of vegetables and cheese that I wouldn't love in an eggy breakfast casserole. However, there are some combos I love more than others, and asparagus and mushroom tops that list. Now that it's asparagus season here in New England, I'm sticking bits of spears everywhere. This casserole mixes earthy vegetables with fresh dill, and some soft goat cheese. I know goat cheese isn't to everyone's taste, so feel free to substitute feta (sharper) or mozzarella (milder), whatever you prefer. Or use two cheeses together. Egg casseroles are forgiving, so your asparagus might become broccoli or zucchini, depending on what's in season where you live. Make an egg and cheese casserole on Sunday, and portion it out for quick and easy weekday breakfasts, or serve it for weekend brunch. Always a hit!

Asparagus, mushroom, egg and goat cheese breakfast casserole

From the pantry, you'll need: olive oil, onion, eggs, Parmigiano-Reggiano cheese, kosher salt, fresh black pepper.

Serves 6.

Ingredients

2 tsp olive oil
1 small onion, diced
1/2 red bell pepper, chopped
2 cups chopped asparagus (12-15 spears)
8 oz sliced mushrooms, cremini or white button
6 large eggs
2 oz soft goat cheese
2 tsp milk (nonfat or low-fat)
2 tsp chopped fresh dill weed
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
Cooking spray

Directions

Preheat the oven to 375°F. Spray a 9x13 or smaller casserole (any shape) with cooking spray, and set aside.

In nonstick frying pan over low heat, and add the olive oil, onion, bell pepper and asparagus. Sauté for 3-4 minutes, until the onion is translucent; then add the mushrooms, and sauté until most of the liquid from the mushrooms has evaporated. Remove from the frying pan, and spread out in the prepared casserole dish.

In a large glass measuring cup or bowl, quickly whisk together the eggs, goat cheese and milk. Stir in the chopped dill, salt and pepper, and parmesan cheese. Pour the egg mixture on top of the vegetables in the pan.

Bake for 35 minutes, until a toothpick inserted into the center comes out clean. Remove from oven, and let sit for 5 minutes before serving. Or, let the casserole cool to room temperature, and refrigerate it for later.

[Printer-friendly recipe.]

More egg casseroles for breakfast at any time of year:
Egg and cheese casserole with artichoke hearts and feta, from The Perfect Pantry
Kale, mushroom and caramelized onion breakfast casserole, from The Perfect Pantry
Kale, bacon and cheese breakfast casserole, from Kalyn's Kitchen
Eggs Florentine casserole, from The Pioneer Woman Cooks
Healthy bacon egg potato breakfast casserole, from Jeanette's Healthy Living

Asparagus, mushroom, egg and goat cheese breakfast casserole

From the pantry, you'll need: olive oil, onion, eggs, Parmigiano-Reggiano cheese, kosher salt, fresh black pepper.

Serves 6.

Ingredients

2 tsp olive oil
1 small onion, diced
1/2 red bell pepper, chopped
2 cups chopped asparagus (12-15 spears)
8 oz sliced mushrooms, cremini or white button
6 large eggs
2 oz soft goat cheese
2 tsp milk (nonfat or low-fat)
2 tsp chopped fresh dill weed
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
Cooking spray

Directions

Preheat the oven to 375°F. Spray a 9x13 or smaller casserole (any shape) with cooking spray, and set aside.

In nonstick frying pan over low heat, and add the olive oil, onion, bell pepper and asparagus. Sauté for 3-4 minutes, until the onion is translucent; then add the mushrooms, and sauté until most of the liquid from the mushrooms has evaporated. Remove from the frying pan, and spread out in the prepared casserole dish.

In a large glass measuring cup or bowl, quickly whisk together the eggs, goat cheese and milk. Stir in the chopped dill, salt and pepper, and parmesan cheese. Pour the egg mixture on top of the vegetables in the pan.

Bake for 35 minutes, until a toothpick inserted into the center comes out clean. Remove from oven, and let sit for 5 minutes before serving. Or, let the casserole cool to room temperature, and refrigerate it for later.

[Printer-friendly recipe.]

More egg casseroles for breakfast at any time of year:
Egg and cheese casserole with artichoke hearts and feta, from The Perfect Pantry
Kale, mushroom and caramelized onion breakfast casserole, from The Perfect Pantry
Kale, bacon and cheese breakfast casserole, from Kalyn's Kitchen
Eggs Florentine casserole, from The Pioneer Woman Cooks
Healthy bacon egg potato breakfast casserole, from Jeanette's Healthy Living

Comments

Dear Lydia, this casserole looks wonderful. Perfect for breakfast, lunch or dinner. xo, Catherine

Yes indeed, this is one of the best possible combinations!

Catherine, I agree!

Kalyn, I know you love these flavors too.

Can you make this the night before and bake it in the morning? Or do you not recommend that? I'm trying to prep for a baby shower brunch!

Kelsey, bake it the night before. It reheats well.