The Spring Vegetable Egg Casserole Recipe is an absolute celebration of fresh, vibrant flavors wrapped up in a comforting, cheesy package that your whole family will adore. This dish is packed with crisp asparagus, tender broccoli, and earthy spinach, all brought to life by fragrant basil and a perfect blend of Havarti and feta cheeses. Whether you’re looking for a hearty breakfast, a wholesome brunch, or a delightful dinner, this casserole brings the garden’s best ingredients together in one satisfying, easy-to-make recipe that feels both indulgent and light.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential for creating the vibrant, layered flavors in the Spring Vegetable Egg Casserole Recipe. Each vegetable, herb, and cheese plays a unique role in building the texture and taste that make this dish truly unforgettable.
- 1 tablespoon olive oil: Helps sauté the vegetables to tender perfection while adding a subtle richness.
- 1/2 cup diced yellow onion: Brings sweetness and depth to the vegetable medley.
- 2 cups asparagus, cut into 1-inch pieces: Adds a crisp, fresh bite and gorgeous green color.
- 2 cups chopped broccoli florets: Offers a satisfying crunch and earthy undertone.
- 6 cups packed fresh spinach leaves: Wilts down to a silky texture, boosting the nutritional power.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and savory flavor.
- 1 (14 oz) can artichoke hearts, drained and roughly chopped: Adds a tender, slightly tangy element for complexity.
- 2 tablespoons freshly chopped basil: Brings bright, herbal freshness that lifts the entire casserole.
- 2 green onions, sliced (divided use): Provide a mild oniony crunch and garnish for a pop of color.
- 4 ounces shredded Havarti cheese: Melts beautifully to create a creamy, smooth texture.
- 1/3 cup crumbled feta cheese: Offers a salty, tangy contrast that enlivens every bite.
- 12 large eggs, whisked: The binding agent that transforms this into a satisfying, protein-rich casserole.
- 1/2 cup Almond Breeze Original Almond Milk: Lightens the texture while keeping it dairy-friendly.
- Salt and black pepper, to taste: Essential seasonings that balance and brighten the flavors.
How to Make Spring Vegetable Egg Casserole Recipe
Step 1: Prepare Oven & Baking Dish
First things first, preheat your oven to 350 degrees Fahrenheit (175°C). This step ensures the casserole will bake evenly. Next, thoughtfully spray a 9×13 inch baking dish with nonstick cooking spray so your masterpiece doesn’t stick—easy cleanup is just as important as delicious food!
Step 2: Cook the Vegetables
Heat the olive oil in a large skillet over high heat, then add the diced onions. Sauté until they soften and develop a sweet aroma, about three minutes. Toss in the asparagus, broccoli, fresh spinach, and minced garlic, cooking just until the vegetables tenderize and the spinach wilts, roughly four minutes. Stir in the chopped artichoke hearts, freshly chopped basil, and half the green onions. Season this vibrant vegetable mix with salt and black pepper to your liking before transferring it evenly to the prepared baking dish. This step is where your vegetables soak up flavor and come alive.
Step 3: Add Cheese
Sprinkle the shredded Havarti cheese generously over the warm vegetable layer. This choice cheese melts into a creamy blanket that beautifully complements the veggies without overpowering their freshness.
Step 4: Prepare and Add Egg Mixture
In a medium bowl, whisk together the eggs and Almond Breeze Original Almond Milk until fully blended and slightly frothy. Give your egg mixture a pinch of salt and pepper, then pour it evenly over the cheese-topped vegetables. The egg mixture seeps down, binding all the components perfectly when baked, resulting in a luscious, tender texture throughout the casserole.
Step 5: Top with Feta and Green Onions
Scatter the remaining green onions alongside the crumbled feta cheese across the top of the casserole. This final flourish adds a burst of freshness and a distinctive tang, inviting your taste buds to get ready for something special.
Step 6: Bake
Pop the casserole into your preheated oven and bake for 30 to 35 minutes. The goal here is a golden, slightly crisp edge with the eggs fully set—test by inserting a knife in the center; it should come out clean. The aroma around this time will make waiting incredibly hard.
Step 7: Cool and Serve
Once baked, take the casserole out and allow it to rest for about 10 minutes. This cooling time helps the casserole firm up for neat slices, making serving easier and enhancing the texture. Serve warm to enjoy the ultimate combination of creamy egg, tender veggies, and cheesy goodness.
How to Serve Spring Vegetable Egg Casserole Recipe
Garnishes
Brighten your casserole presentation with extra fresh herbs like chopped basil or parsley, or a light sprinkle of cracked black pepper for a subtle kick. A drizzle of good olive oil or a few cherry tomatoes on the side adds an appealing burst of color and flavor contrast.
Side Dishes
This casserole pairs beautifully with crisp mixed green salads tossed in a lemon vinaigrette or a side of crusty whole-grain bread to soak up every last bite. For brunch vibes, serve alongside fresh fruit salad or roasted baby potatoes seasoned with rosemary.
Creative Ways to Present
Try individual portions baked in ramekins for a fancy touch or jazz it up with some sliced avocado and a dollop of tangy Greek yogurt on top. This recipe also works splendidly as bite-sized mini frittatas for a party platter—just reduce the baking time slightly.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover leftover casserole tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days and retains its marvelous flavor and texture when properly stored.
Freezing
This Spring Vegetable Egg Casserole Recipe freezes wonderfully. Wrap individual portions or the whole dish securely in plastic wrap followed by aluminum foil to prevent freezer burn. It will last up to 2 months in the freezer and still taste fresh when thawed and reheated.
Reheating
For reheating, microwave individual slices until warm, around 1-2 minutes depending on your microwave’s power. Alternatively, reheat in a 350-degree oven for 12-15 minutes for that fresh-from-the-oven feel. Avoid overcooking to keep the eggs moist and tender.
FAQs
Can I use other vegetables instead of those listed?
Absolutely! This Spring Vegetable Egg Casserole Recipe is flexible. Feel free to swap or add veggies like bell peppers, mushrooms, or zucchini based on what you have on hand or prefer.
Is Almond Breeze Original Almond Milk necessary?
You can substitute with any milk or milk alternative, but Almond Breeze Original Almond Milk adds a light, slightly nutty flavor while keeping the casserole lighter in dairy.
Can this recipe be made dairy-free?
Yes! Use dairy-free cheese alternatives and ensure you pick a plant-based milk. It will alter the taste slightly but still deliver a tasty casserole.
How can I make this recipe more filling?
Add cooked quinoa, diced cooked potatoes, or even some cooked sausage to increase heartiness without sacrificing nutrition or flavor.
What’s the best way to slice the casserole?
After cooling for 10 minutes, use a sharp knife to slice into squares. This allows the casserole to hold its shape and makes serving neat and easy.
Final Thoughts
There’s something truly special about the Spring Vegetable Egg Casserole Recipe that makes it an instant classic for any meal of the day. Its fresh veggies, creamy cheeses, and fluffy eggs come together like magic, creating a dish that feels both nourishing and indulgent. Once you try this recipe, it will become your go-to for brightening up your table with spring’s best flavors. Don’t wait to make it—your taste buds will thank you!
Print
Spring Vegetable Egg Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spring Vegetable Egg Casserole is a vibrant and delicious dish perfect for breakfast or brunch. Packed with fresh asparagus, broccoli, spinach, artichokes, and a blend of creamy Havarti and tangy feta cheeses, it’s a wholesome way to enjoy seasonal vegetables baked with fluffy eggs. The dish is easy to prepare, nutritious, and serves beautifully warm, making it an ideal meal for gatherings or a nourishing start to your day.
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 diced onion and sauté until softened, about 3 minutes. Stir in asparagus, broccoli, spinach, and minced garlic. Cook for about 4 minutes, until vegetables are tender and 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 and transfer the vegetable mixture into the prepared baking dish, spreading out evenly.
- Add Cheese: Sprinkle the shredded Havarti cheese evenly across the top of the vegetables in the pan.
- Prepare and Add Egg Mixture: In a medium bowl, combine the whisked eggs and almond milk. Whisk until fully incorporated. Season with a bit more salt and black pepper, then pour the mixture evenly over the vegetables and 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 slightly golden. A knife inserted into 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 it into squares. Serve warm for the best flavor and texture.
Notes
- Ensure the eggs are fully set before removing from the oven to prevent a runny center.
- You can substitute Havarti cheese with mozzarella or Monterey Jack for a milder flavor.
- This casserole can be prepared a day ahead and baked fresh for convenience.
- Use fresh herbs like basil for enhanced flavor, or substitute with thyme or parsley.
- Almond milk can be replaced with any milk of your choice including dairy or other plant-based alternatives.
