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
Scale
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
