If you’re looking for a vibrant, flavorful dish that screams fresh and wholesome, look no further than this Spring Vegetable Egg Casserole Recipe. It’s packed with crisp asparagus, tender broccoli, leafy spinach, and tangy artichokes, all melded together with creamy Havarti and feta cheeses. This casserole isn’t just a feast for the eyes; it’s a satisfying, crowd-pleasing meal perfect for breakfast, brunch, or even a light dinner. Best of all, it’s easy to make, bursting with springtime colors and nutrition, making it one of my absolute favorite ways to celebrate the season’s best vegetables.

Spring Vegetable Egg Casserole Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Spring Vegetable Egg Casserole Recipe lies in its fresh, simple ingredients. Each component plays a crucial role in balancing taste, texture, and color—from the tender veggies to the rich cheeses and silky eggs.

Olive oil: Enhances flavor while sautéing vegetables to tender perfection.
Yellow onion: Adds a subtle sweetness and depth to the dish.
Asparagus: Brings a bright, crisp bite and beautiful springtime green.
Broccoli florets: Offers hearty texture and earthy notes.
Fresh spinach leaves: Provides a mild, leafy green contrast and nutrition.
Garlic cloves: Infuse the casserole with an aromatic kick without overpowering.
Artichoke hearts: Add a tender, slightly tangy surprise in every bite.
Fresh basil: Lends a fragrant, herbal freshness that brightens the whole dish.
Green onions: Impart mild oniony flavor and a pop of color, used both inside and on top.
Shredded Havarti cheese: Creates a creamy, melty texture that binds everything beautifully.
Crumbled feta cheese: Sprinkled on top for tangy, salty contrast.
Large eggs: Form the protein-rich base that holds the casserole together.
Almond milk: Lightens the egg mixture while keeping it dairy-friendly and smooth.
Salt and black pepper: Simple seasonings that enhance and unify all the flavors.

How to Make Spring Vegetable Egg Casserole Recipe

Step 1: Prepare Oven and Baking Dish

Start by preheating your oven to 350 degrees Fahrenheit (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to ensure your casserole releases easily once it’s baked and golden. This simple prep step sets you up for success and easy cleanup later.

Step 2: Cook the Vegetables

Heat olive oil in a large skillet over high heat. Toss in the diced yellow onion and sauté until it softens and releases its sweetness, about 3 minutes. Next, add asparagus, broccoli, spinach, and minced garlic, cooking just long enough for the veggies to become tender and the spinach to wilt – approximately 4 minutes. Stir in the chopped artichoke hearts, freshly chopped basil, and half of the sliced green onions. Season this vibrant medley with salt and black pepper to taste. Once everything is well combined, transfer the mixture evenly into the prepared baking dish.

Step 3: Add Cheese

Generously sprinkle shredded Havarti cheese over the vegetable layer. This cheese melts beautifully, adding a creamy richness that complements the freshness of the spring vegetables perfectly.

Step 4: Prepare and Add Egg Mixture

In a medium bowl, whisk together the eggs and almond milk until smooth and well incorporated. Season with a bit more salt and black pepper. Pour this luscious egg mixture evenly over the vegetable and cheese layers in the baking dish, allowing it to settle and start working its magic.

Step 5: Top with Feta and Green Onions

Sprinkle the remaining sliced green onions and crumbled feta cheese on top of the casserole. These final toppings lend delightful bursts of tanginess and fresh crunch that elevate the dish altogether.

Step 6: Bake to Perfection

Place your casserole in the oven and bake for 30 to 35 minutes, or until the eggs are completely set and the edges have turned a gorgeous golden brown. You’ll know it’s done when a knife inserted in the center comes out clean, signaling the perfect custard-like texture inside.

Step 7: Cool and Serve

Let the Spring Vegetable Egg Casserole Recipe cool for about 10 minutes once out of the oven. This resting time allows the casserole to firm up slightly, making it easier to slice. Cut into squares and serve warm to enjoy the full spectrum of flavors and textures.

How to Serve Spring Vegetable Egg Casserole Recipe

Garnishes

Fresh herbs like chopped parsley or additional sliced green onions are fantastic garnishes that add a pop of color and fresh herbal brightness. A light sprinkle of freshly cracked black pepper or a dash of chili flakes can also give a subtle spicy kick if you like a bit of heat.

Side Dishes

This casserole pairs wonderfully with light, refreshing sides like a crisp green salad dressed in lemon vinaigrette or some fresh fruit salad to balance the richness. A crusty piece of whole grain toast or a warm baguette round out the meal beautifully without overpowering.

Creative Ways to Present

For a party or brunch spread, serve the Spring Vegetable Egg Casserole Recipe in individual ramekins or mini cast-iron skillets for charming personal portions. You could also top each square with a dollop of sour cream or a drizzle of pesto for an extra flavor boost that guests will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover casserole in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days, making it perfect for quick breakfasts or easy lunches throughout the week.

Freezing

You can freeze this casserole for up to 2 months. Cut it into portions, wrap tightly with plastic wrap and foil, or place them in freezer-safe containers. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place individual slices on a microwave-safe plate and heat for 1 to 2 minutes, or until warmed through. Alternatively, reheat in a preheated 350 degrees Fahrenheit oven for about 10-15 minutes to restore a lovely baked texture.

FAQs

Can I substitute the almond milk?

Absolutely! You can use any milk of your choice, including dairy milk or other plant-based options like oat or soy milk. Just keep it unsweetened to maintain the savory balance.

Is this casserole gluten-free?

Yes, this Spring Vegetable Egg Casserole Recipe is naturally gluten-free, making it a great choice for those avoiding gluten.

Can I add other vegetables?

Definitely! Feel free to customize it with your favorite spring vegetables like peas, ramps, or carrots, keeping the fresh and bright flavor profile in mind.

How many servings does this recipe make?

This recipe yields about 8 hearty servings, perfect for feeding a crowd or meal prepping for the week.

Can I make this vegetarian-friendly?

It’s already vegetarian since it contains no meat or seafood. For a vegan version, you would need to substitute the eggs and cheeses with plant-based alternatives, but that would change the texture and flavor considerably.

Final Thoughts

The Spring Vegetable Egg Casserole Recipe is one of those dishes that feels like a warm, comforting hug loaded with fresh spring flavors. It’s a fantastic way to enjoy seasonal vegetables in a creamy, cheesy dish that’s surprisingly simple to prepare. I encourage you to give it a try—whether for weekend brunch or a nourishing weekday dinner—and bask in the joy of eating something both delicious and wholesome!