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
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 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.
