Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole

Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole


We are still right in the middle of asparagus season and I have been enjoying the asparagus every week. One of my favorite flavour combinations with asparagus is asparagus and mushrooms. I also really like a nice tangy goat cheese so when I saw a recipe for a breakfast casserole with asparagus, mushrooms and goat cheese on Kalyn's Kitchen I knew that I would have to try it when the asparagus was in season. The last egg breakfast casserole that I made had cottage cheese in and I really enjoyed it so I added it to this one as well. The asparagus, mushroom and goat cheese egg breakfast casserole was super easy to make and it turned out great. I really liked the way the asparagus, mushrooms and goat cheese were layered in the egg casserole. The goat cheese layer was of course on top so that as the casserole baked it got nice and golden brown and good. The juicy asparagus went well with the tangy goat cheese and the mushrooms rounded everything out. One of the things that I like about these egg breakfast casseroles is that the leftover keep well and they are just as good cold as they are after a minute or so in the microwave. This recipe easily makes 6 servings so I have tasty breakfasts to look forward to for the rest of the week.

Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole

(makes 6 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
8 ounces mushrooms (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme
salt and pepper to taste
1 pound asparagus (trimmed and cut into bite sized pieces)
1/2 pound goat cheese (sliced)
10 eggs
1 cup cottage cheese
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the mushrooms and saute until tender, about 5-10 minutes.
3. Add the garlic, thyme and season with salt and pepper and saute until fragrant, about a minute and remove from heat.
4. Spread the asparagus out evenly over the bottom of an 8 inch square baking dish.
5. Spread the mushrooms and goat cheese over top.
6. Mix the eggs and cottage cheese and season with salt and pepper.
7. Pour the egg mixture into the pan.
8. Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.

Similar Recipes:
Asparagus and Mushroom Quiche
Ham and Cheese Egg Casserole
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Zucchini and Green Chile Egg Breakfast Casserole
Asparagus and Spinach Quiche

44 comments:

finsmom said...

Ive been on the lookout for healthy breakfast dishes, as I am in charge of Father's Day Breakfast at our house this year. This looks delicious!

Christina said...

Ohhh I love me some good breakfast casseroles! The brown on top looks heavenly!

Courtney said...

seriously if i had lots of money i would hire you to cook for me!! i dont think that anything you make even if i hate something in the dish ever looks bad!!

Cathy - wheresmydamnanswer said...

OMG that looks so incredible I will be printing this one and making it next time the peoples come over for brunch!!

♥peachkins♥ said...

I love eggs for breakfast but I haven't tried cooking egg casserole. This looks good,hmmmnn,might as well start with this one.

Tammy said...

This picture is making me drool, lol. I'm trying to lose some weight though. I wonder if I can make it with just egg whites instead of the whole egg and forego the fat grams and cholesterol? Hmmmm....I'm going to try this coming wknd after I hit up the Farmer's Market for my weekly haul and some of that yummy asparagus. It looks fantastic!

Susan @ SGCC said...

This looks terrific, Kevin! I'd even serve it as a light dinner. We do breakfast for dinner a lot during the summer months.

Anncoo said...

WOW, this looks so yummy! Can I have a bite?

Chef Fresco said...

Lovly looking casserole Kevin! Especially w. the goat cheese and mushroom!

Helene said...

Beautiful dish! Perfect for a brunch.

Kalyn said...

Hey, what a fun surprise. So glad you liked it. Goat cheese, how could anything be bad with goat cheese? Love the stuff.

Anh said...

Well, as far as I concern, this breakfast fits for a king!

Rosa's Yummy Yums said...

Really scrumptious looking! That casserole is wonderful! Perfect for lazy brunches...

Cheers,

Rosa

Nina Timm said...

You mean it will be ok to have that for breakfast....OMG!!!! So much better than bacon and eggs!!!

Dhanggit said...

im not so of a breakfast person, but if i'll have this for breakfast i'll definitely say YES!! this is mouthwatering!

Muneeba said...

This would make for a very elegant and special brunch. Me mum would enjoy this, I think.

Katerina said...

yum! I always say anything with goat cheese is good. I have also been inspired by Kalyn's breakfast casseroles before. The last batch I made included some hot peppers and it was delicious!

oneshotbeyond said...

surprisingly I don't care much for goat cheese, but I do keep trying it. I'm sure I can substitute that out for one of my favorite chesses b/c the dish looks wonderful and I do love asparagus and mushrooms. Glad you made this and shared it! Great photo showing off all the layers of yumminess!

tastymealsathome said...

Always outdoing yourself again! nice

Irene said...

Oh yum!! That looks so great! All my favorite breakfast ingredients in one dish, and just the perfect thing to make for brunch.

Peabody said...

What a way to start your morning...with this...yum!

Spryte said...

This looks delicious!!

pinkstripes said...

OMG. I'm so going to make this. It has everything i like.

We Are Not Martha said...

Yummm! Some of my very favorite things all together. Way to start the day off right!

Sues

petitechef said...

W-O-W!!! What a gourmet Breakfast Casserole!
Great dish! Thanks for the recipe!
Great site! :)

Amy said...

I've never thought to add cottage cheese to a breakfast casserole but yours looks great! I will definitely have to give it a try!

Katie said...

I wish that is what I was eating for breakfast everyday!

Lisa said...

You certainly are taking advantage of the asparagus season! Thanks for sharing yet another delightful dish.

ttfn300 said...

i spied this over there, and loved it! heavenly :)

Jenn@slim-shoppin said...

Kevin, have you had purple asparagus yet this year? I just had it for the first time and I loved it.

I love your breakfast casserole. That would be a great thing to make on a Sunday and eat some all week long for breakfast.

Yours looks so good!

unconfidentialcook said...

I wish I had your leftovers in my fridge!

Kevin said...

Jenn@slim-shoppin: No, I have not tried the purple asparagus yet. I will definitely be keeping an eye of for it now to try!

Kim said...

I love breakfast, and a good breakfast casserole is worth waking up early for! Looks wonderful Kevin.

Lydia (The Perfect Pantry) said...

This is one of my very favorite recipes from Kalyn, and I'm so glad you tried it -- and photographed it so beautifully.

Emily said...

Now the only question is, which to make first, this or the strawberry tart, what to do, what to do!?!?

{lovely little things} said...

I like the addition of cottage cheese, sounds like it would thicken up the egg mixture, nice touch.

Peter M said...

I too have been enjoying all the local asparagus. This frittata/casserole looks fab!

Staci said...

This looks like a wonderful recipe that I need to try soon!

HannahBanana aka Amanda said...

All I can say is YUMMMMMY!!! Great recipe!

Gavin said...

This recipe was amazing. I've been eating it for the last few days and it was one of the most delicious breakfasts I've eaten in months!

Thanks for the great find!

Erin said...

This sounds healthy & tasty! You always post such amazing recipes with equally amazing photos.

Chew on That said...

Best looking breakfast casserole ever! :)

Lynda Norvitch said...

Is this recipe freezable?

Kevin Lynch said...

Lynda Norvitch: Yes, this freezes well. I like to make it on the weekend, place it in individual serving in containers and freeze them for quick breakfasts later on in the week.

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