Description
This Spring Vegetable Egg Casserole is a vibrant, healthy, and satisfying dish perfect for breakfast, brunch, or a light dinner. Packed with fresh seasonal vegetables like asparagus, broccoli, spinach, and artichoke hearts, combined with creamy Havarti and tangy feta cheeses, this casserole is baked to golden perfection. It offers a delicious way to enjoy nutritious ingredients in a wholesome, protein-rich meal that serves 8.
Ingredients
Vegetables and Herbs
- 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)
Dairy and Eggs
- 4 ounces shredded Havarti cheese
- 1/3 cup crumbled feta cheese
- 12 large eggs, whisked
- 1/2 cup Almond Breeze Original Almond Milk
Other
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Nonstick cooking spray
Instructions
- Prepare Oven & Baking Dish: Preheat your oven to 350 degrees F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking, and set it aside.
- Cook the Vegetables: Heat the olive oil in a large skillet over high heat. Add the diced onion and sauté for about 3 minutes until softened. Stir in asparagus, broccoli, spinach, and minced garlic, cooking for approximately 4 minutes until the vegetables are tender and the spinach has wilted. Then add chopped artichoke hearts, freshly chopped basil, and half of the sliced green onions. Season with salt and black pepper to taste, mix thoroughly, and transfer the vegetable mixture evenly into the prepared baking dish.
- Add Cheese: Evenly sprinkle the shredded Havarti cheese over the top of the vegetable mixture in the baking dish to create a creamy layer.
- Prepare and Add Egg Mixture: In a medium bowl, whisk together the eggs and almond milk until fully combined. Season with additional salt and black pepper as desired. Pour this egg 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, adding extra layers of flavor and texture.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes until the eggs are fully set and the edges start to turn golden. You can check doneness by inserting a knife in the center; it should come out clean.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for about 10 minutes before slicing into squares. Serve warm to enjoy the best flavor and texture.
Notes
- This casserole can be prepared a day ahead and refrigerated before baking, making it perfect for busy mornings or meal prep.
- Feel free to substitute Havarti with mozzarella or cheddar based on preference.
- For a dairy-free version, omit the cheeses or use vegan cheese alternatives.
- If almond milk is not available, regular milk or other plant-based milk can be used instead.
- Ensure vegetables are cooked but not overdone in the skillet to retain texture and color in the casserole.
