Spring Vegetable Egg Casserole Recipe
This Spring Vegetable Egg Casserole Recipe is one of those dishes that feels like a warm hug on a plate. Bursting with vibrant greens, tender asparagus, artichoke hearts, and a blend of Havarti and feta cheeses, it’s an irresistible way to celebrate fresh, seasonal produce. Perfect for brunch, a light dinner, or even meal prep, this casserole balances fluffy eggs with the satisfying crunch and earthiness of spring vegetables. Every bite delivers lovely textures and colors that make this recipe a standout in any meal rotation.
Ingredients You’ll Need
Each ingredient in this Spring Vegetable Egg Casserole Recipe plays an essential role—whether it’s building layers of flavor, adding texture, or bringing a pop of color to the dish. From fragrant basil to creamy Havarti cheese, the simplicity of these ingredients allows each to shine.
- Olive oil: Provides a flavorful base to sauté the vegetables and adds richness.
- Yellow onion: Brings a natural sweetness that softens as it cooks.
- Asparagus: Adds a fresh, slightly crisp bite to the dish.
- Broccoli florets: Offers earthiness and a satisfying crunch.
- Fresh spinach leaves: Packs the casserole with vibrant color and nutrients.
- Garlic: Enhances the aroma and depth of flavor.
- Artichoke hearts: Introduce a subtle tang and soften the texture.
- Freshly chopped basil: Infuses the dish with a refreshing herbal note.
- Green onions: Provide a mild onion flavor and crisp freshness.
- Shredded Havarti cheese: Melts beautifully, adding creaminess.
- Crumbled feta cheese: Adds a salty tang, balancing the richness.
- Large eggs: The hearty, protein-rich base that holds everything together.
- Almond Breeze Original Almond Milk: Lightens the egg mixture while keeping it creamy.
- Salt and black pepper: Seasonings that elevate all the flavors evenly.
How to Make Spring Vegetable Egg Casserole Recipe
Step 1: Prepare Oven & Baking Dish
Start by preheating your oven to 350 degrees F (175°C). Preparing your baking dish early means everything will flow smoothly once your vegetables are cooked. Give your 9×13 inch dish a good coat of nonstick cooking spray so your casserole won’t stick—this little step makes serving effortless.
Step 2: Cook the Vegetables
Heat the olive oil in a large skillet over high heat to bring out its fruitiness. Toss in your diced onions first and let them soften—sweetening the dish naturally. Then, add asparagus, broccoli, spinach, and garlic, cooking until tender and vibrant. This combination melds together beautifully, and adding artichoke hearts and fresh basil at the end layers in additional flavor and freshness. Don’t forget to stir in half the sliced green onions here for an extra bite. Season thoughtfully with salt and black pepper to taste.
Step 3: Transfer Vegetables and Add Cheese
Once your vegetable medley is ready, spread it evenly in the prepared dish. Even layering ensures a consistent bite with every square. Then sprinkle shredded Havarti cheese generously on top. This cheese melts into a creamy blanket that complements the veggies perfectly.
Step 4: Prepare and Pour Egg Mixture
In a separate bowl, whisk together the eggs and almond milk until fully combined and slightly frothy. Season this lightly with salt and pepper to ensure the casserole is flavorful throughout. Pour the mixture evenly over the vegetable and cheese layers—it’ll seep through and bind everything together while baking into a fluffy, tender casserole.
Step 5: Add Toppings and Bake
Sprinkle the remaining green onions and crumbled feta cheese over the top. This finishing touch adds a sharp, salty kick and pleasing texture contrast. Place the dish in your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the edges are golden and a knife inserted into the center comes out clean, signaling the eggs are set perfectly.
Step 6: Cool and Slice
Once baked, give the casserole about 10 minutes to cool slightly. This resting time helps it firm up and makes slicing into neat squares so much easier. Serve warm to enjoy the full bouquet of flavors and the delightful contrast of creamy cheese and fresh spring vegetables.
How to Serve Spring Vegetable Egg Casserole Recipe
Garnishes
Simple garnishes can elevate this dish beautifully. Sprinkle freshly chopped herbs like parsley or additional basil on top for a pop of color and extra herbaceous aroma. A light drizzle of olive oil or a few cracked black peppercorns can also add elegance and flavor without overpowering the natural taste of the casserole.
Side Dishes
This casserole pairs wonderfully with crisp side salads featuring lemon vinaigrette or a refreshing fruit salad for a balanced meal. If you want something heartier, crusty whole-grain bread or roasted potatoes makes the meal more filling and satisfying without stealing the spotlight from the casserole.
Creative Ways to Present
Think beyond the baking dish by serving individual portions in small ramekins for a charming brunch presentation. You could also cut the casserole into finger-sized strips for a fun, shareable appetizer at a spring gathering. This Spring Vegetable Egg Casserole Recipe is versatile enough to fit casual family meals or a pretty brunch spread.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors continue to meld, making each reheated bite just as satisfying as the first. Just remember to cover it tightly to maintain moisture and prevent any fridge smells from sneaking in.
Freezing
This Spring Vegetable Egg Casserole Recipe freezes exceptionally well, making it an excellent meal prep option. Freeze individual portions wrapped tightly in plastic wrap and foil, or store the whole casserole in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating to keep the texture intact.
Reheating
Reheat leftovers gently in the oven at 325 degrees F until warmed through, about 15-20 minutes, to maintain the creamy texture and prevent drying out. Alternatively, microwave single portions on medium power in short bursts, stirring or rotating to heat evenly without overcooking.
FAQs
Can I use other vegetables instead of asparagus and broccoli?
Absolutely! This Spring Vegetable Egg Casserole Recipe is super adaptable. Feel free to swap in zucchini, bell peppers, or green beans—whatever’s fresh and in season. Just make sure to sauté them first so they’re tender before baking.
Is almond milk necessary, or can I use regular milk?
While almond milk keeps the casserole light and dairy-free friendly, regular milk or cream can be used for a richer flavor. Just use whatever you prefer or have on hand; the egg mixture works well with a variety of liquids.
Can I make this recipe vegetarian or vegan?
This recipe is already vegetarian, packed with veggies and cheese. To make it vegan, you’d need to substitute the eggs and cheese with vegan alternatives like tofu or chickpea flour and plant-based cheese, but keep in mind the texture and flavor will change accordingly.
How do I know when the casserole is fully cooked?
The edges should turn slightly golden, and the surface will be firm. The best test is inserting a clean knife into the center—if it comes out without any wet egg mixture, your casserole is perfectly cooked and ready to enjoy.
Can I prepare the casserole the night before and bake it in the morning?
Definitely! Prepare the vegetable layer and egg mixture the night before, assemble everything in the dish, cover tightly, and refrigerate overnight. When ready, bake it fresh in the morning for a stress-free and delicious start to your day.
Final Thoughts
This Spring Vegetable Egg Casserole Recipe is a celebration of fresh flavors and comforting textures that never gets old. It’s a dish that comes together with simple ingredients but delivers incredible taste and versatility. I wholeheartedly encourage you to try it soon—whether for a sunny weekend brunch or a cozy dinner—because it’s the kind of recipe that turns any meal into something special.
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Spring Vegetable Egg Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Low Lactose
Description
This Spring Vegetable Egg Casserole is a vibrant and hearty dish perfect for a nutritious breakfast or brunch. Packed with fresh asparagus, broccoli, spinach, and artichoke hearts, combined with creamy Havarti and tangy feta cheese, this casserole offers a delightful mix of flavors and textures baked to perfection. It’s an easy, make-ahead recipe that serves 8 and is ideal for family gatherings or meal prep.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 2 cups asparagus, cut into 1-inch pieces
- 2 cups chopped broccoli florets
- 6 cups packed fresh spinach leaves
- 2 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 2 tablespoons freshly chopped basil
- 2 green onions, sliced (divided use)
Cheese
- 4 ounces shredded Havarti cheese
- 1/3 cup crumbled feta cheese
Egg Mixture
- 12 large eggs, whisked
- 1/2 cup Almond Breeze Original Almond Milk
- Salt and black pepper, to taste
Instructions
- Prepare Oven & Baking Dish: Preheat your oven to 350 degrees F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray and set aside to prevent sticking.
- Cook the Vegetables: In a large skillet, heat the olive oil over high heat. Add the diced onion and sauté until softened, about 3 minutes. Stir in asparagus, broccoli, spinach, and minced garlic. Cook for about 4 minutes until the vegetables are tender and the spinach is wilted. Add chopped artichoke hearts, basil, and half of the sliced green onions. Season with salt and black pepper to your taste, mix well, then transfer the vegetable mixture evenly to the prepared baking dish.
- Add Cheese: Sprinkle the shredded Havarti cheese evenly across the top of the vegetable mixture in the baking dish.
- Prepare and Add Egg Mixture: In a medium bowl, whisk together the eggs and almond milk until fully incorporated. Season with additional salt and black pepper, then pour the egg mixture evenly over the vegetables and Havarti cheese in the baking dish.
- Top with Feta and Green Onions: Sprinkle the remaining sliced green onions and crumbled feta cheese evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes or until the eggs are completely set and the edges are lightly golden. A knife inserted in the center should come out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before slicing into squares. Serve warm for the best flavor and texture.
Notes
- You can substitute Havarti cheese with mozzarella or gouda for a different but equally creamy texture.
- For extra protein, add cooked and crumbled turkey sausage or bacon bits before baking.
- This casserole can be prepared a day ahead; refrigerate after assembling and bake fresh the next day.
- Use fresh herbs like basil for a bright flavor, but dried herbs can also be a convenient alternative.
- Almond milk can be substituted with any milk of your choice, including dairy for richer taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
