Breakfast Casserole with Asparagus, Mushrooms and Goat Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients:1 lb. fresh asparagus, washed, ends trimmed, and cut into 1 inch pieces1 lb. fresh mushrooms (or more) washed and cut into half slices1-2 T olive oil (depending on your pan)6 oz. goat cheese (log type such as Chevre) cut into very thin slices (keep refrigerated until you are ready to use or it won't slice well)12 eggs2 T milk, half and half, or creamsalt and pepper to taste
Instructions:
Preheat oven to 375 F. Spray a glass casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. (I used a dish that was 13.5" X 9.5" but any size close to that will work.)
Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1 inch long. Cut mushrooms in half lengthwise, then turn and cut into half slices.
Heat a small amount of olive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5-7 minutes. Layer mushrooms in casserole dish on top of asparagus.
Remove goat cheese from refrigerator and slice into very thin slices. Layer slices of cheese on top of asparagus and mushrooms. Break eggs into mixing bowl, add milk, half and half, or cream and salt and pepper if using. Beat eggs a few minutes, until whites and yolks are well combined, then pour over asparagus, mushrooms, and cheese.
Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.
Serving Size: 8 GENEROUS servings
Number of Servings: 8
Recipe submitted by SparkPeople user WORKINGREVIVAL1.
Preheat oven to 375 F. Spray a glass casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. (I used a dish that was 13.5" X 9.5" but any size close to that will work.)
Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1 inch long. Cut mushrooms in half lengthwise, then turn and cut into half slices.
Heat a small amount of olive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5-7 minutes. Layer mushrooms in casserole dish on top of asparagus.
Remove goat cheese from refrigerator and slice into very thin slices. Layer slices of cheese on top of asparagus and mushrooms. Break eggs into mixing bowl, add milk, half and half, or cream and salt and pepper if using. Beat eggs a few minutes, until whites and yolks are well combined, then pour over asparagus, mushrooms, and cheese.
Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.
Serving Size: 8 GENEROUS servings
Number of Servings: 8
Recipe submitted by SparkPeople user WORKINGREVIVAL1.
Nutritional Info Amount Per Serving
- Calories: 207.5
- Total Fat: 13.5 g
- Cholesterol: 290.2 mg
- Sodium: 189.3 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 2.0 g
- Protein: 16.2 g
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