This easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It’s perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before and bake it in the morning when you’re ready.
Active:
25 mins
Total:
9 hrs 15 mins
Servings:
8
Vegetarian Spring Egg Casserole
Ingredients
3 tablespoons unsalted butter
1 ½ cups chopped scallions
4 cloves garlic, finely chopped
6 ounces fresh baby spinach (about 10 cups), chopped
1 cup whole milk
4 ounces reduced-fat cream cheese, softened
6 large eggs, beaten
¾ cup shredded whole-milk mozzarella cheese
½ teaspoon salt
8 ounces whole-grain crusty bread, cut into 1-inch cubes (about 5 cups)
1 (12 ounce) bunch asparagus, trimmed and cut into 1-inch pieces
Step 1
Melt butter in a large skillet over medium-high heat. Add scallions and garlic; cook, stirring occasionally, until slightly softened, about 2 minutes. Add spinach; cook, stirring often, until starting to wilt, about 1 minute. Remove from heat.
Step 2
Whisk milk and cream cheese in a large bowl until combined. Stir in eggs, mozzarella and salt. Stir in bread cubes and asparagus until well coated. Stir in spinach mixture. Pour into a 9-by-13-inch baking dish coated with cooking spray. Cover with foil; chill for at least 8 hours or up to 24 hours.
Step 3
Preheat oven to 350 degrees F. Bake the casserole, covered, for 30 minutes. Uncover; continue baking until the top is browned and the custard is set, 25 to 30 minutes more.
Tips
To make ahead: Prepare through Step 2; cover and refrigerate overnight.
Nutrition Facts
Serving Size: 1 slice
Per Serving: 267 calories; protein 15g; carbohydrates 20g; dietary fiber 3.9g; sugars 5.4g; fat 14.5g; saturated fat 7.2g; cholesterol 168.4mg; vitamin A, vitamin C13.1mg; folate 117.1mcg; calcium 0.2mg; iron 2.8mg; magnesium 58.4mg; potassium 359.8mg; sodium 466.8mg; thiamin 0.2mg.