This easy spring egg casserole is filled with seasonal 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.
Vegetarian Spring Egg Casserole
Serves 8
Active Time: 25 minutes
Total Time: 9 hours, 15 minutes
Ingredients:
- 3 tablespoons unsalted butter
- 1 1/2 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
- 3/4 cup shredded whole-milk mozzarella cheese
- 1/2 teaspoon salt
- 8 ounces whole-grain crusty bread, cut into 1-inch cubes (about 5 cups)
- 12 ounces asparagus, trimmed and cut into 1-inch pieces
Directions:
- 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.
- 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.
- Preheat oven to 350 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.
To make ahead: Prepare through Step 2; cover and refrigerate overnight.
Recipe nutrition per serving: 267 Calories, Total Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 168 mg, Carbohydrates: 20 g, Fiber: 4 g, Total Sugars: 5 g, Protein: 15 g, Sodium: 467 mg, Potassium: 360 mg, Iron: 3 mg, Folate: 117 mcg, Calcium: 0 mg, Vitamin A: 2512 IU, Vitamin C: 13 mg.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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