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
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
- Heat the oil in a pan.
- Add the mushrooms and saute until tender, about 5-10 minutes.
- Add the garlic, thyme and season with salt and pepper and saute until fragrant, about a minute and remove from heat.
- Spread the asparagus out evenly over the bottom of an 8 inch square baking dish.
- Spread the mushrooms and goat cheese over top.
- Mix the eggs and cottage cheese and season with salt and pepper.
- Pour the egg mixture into the pan.
- Bake in a preheated 375F/190C oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.
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finsmom says
June 15, 2009 at 10:31 pmIve 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 says
June 15, 2009 at 11:05 pmOhhh I love me some good breakfast casseroles! The brown on top looks heavenly!
Courtney says
June 15, 2009 at 11:18 pmseriously 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 says
June 15, 2009 at 11:21 pmOMG that looks so incredible I will be printing this one and making it next time the peoples come over for brunch!!
♥peachkins♥ says
June 15, 2009 at 11:23 pmI love eggs for breakfast but I haven't tried cooking egg casserole. This looks good,hmmmnn,might as well start with this one.
Tammy says
June 16, 2009 at 1:16 amThis 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 says
June 16, 2009 at 1:36 amThis looks terrific, Kevin! I'd even serve it as a light dinner. We do breakfast for dinner a lot during the summer months.
Anncoo says
June 16, 2009 at 1:42 amWOW, this looks so yummy! Can I have a bite?
Chef Fresco says
June 16, 2009 at 1:45 amLovly looking casserole Kevin! Especially w. the goat cheese and mushroom!
Helene says
June 16, 2009 at 2:02 amBeautiful dish! Perfect for a brunch.
Kalyn says
June 16, 2009 at 3:24 amHey, what a fun surprise. So glad you liked it. Goat cheese, how could anything be bad with goat cheese? Love the stuff.
Anh says
June 16, 2009 at 3:48 amWell, as far as I concern, this breakfast fits for a king!
Rosa's Yummy Yums says
June 16, 2009 at 4:00 amReally scrumptious looking! That casserole is wonderful! Perfect for lazy brunches…
Cheers,
Rosa
Nina Timm says
June 16, 2009 at 6:37 amYou mean it will be ok to have that for breakfast….OMG!!!! So much better than bacon and eggs!!!
Dhanggit says
June 16, 2009 at 12:13 pmim not so of a breakfast person, but if i'll have this for breakfast i'll definitely say YES!! this is mouthwatering!
Muneeba says
June 16, 2009 at 1:41 pmThis would make for a very elegant and special brunch. Me mum would enjoy this, I think.
Katerina says
June 16, 2009 at 2:20 pmyum! 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!
Anonymous says
June 16, 2009 at 3:14 pmsurprisingly 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!
Anonymous says
June 16, 2009 at 3:23 pmAlways outdoing yourself again! nice
Irene says
June 16, 2009 at 5:32 pmOh yum!! That looks so great! All my favorite breakfast ingredients in one dish, and just the perfect thing to make for brunch.
Peabody says
June 16, 2009 at 5:35 pmWhat a way to start your morning…with this…yum!
Spryte says
June 16, 2009 at 6:03 pmThis looks delicious!!
Anonymous says
June 16, 2009 at 6:22 pmOMG. I'm so going to make this. It has everything i like.
We Are Not Martha says
June 16, 2009 at 6:35 pmYummm! Some of my very favorite things all together. Way to start the day off right!
Sues
Anonymous says
June 16, 2009 at 6:49 pmW-O-W!!! What a gourmet Breakfast Casserole!
Great dish! Thanks for the recipe!
Great site! 🙂
Amy says
June 16, 2009 at 7:06 pmI'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 says
June 16, 2009 at 7:24 pmI wish that is what I was eating for breakfast everyday!
Lisa says
June 16, 2009 at 7:29 pmYou certainly are taking advantage of the asparagus season! Thanks for sharing yet another delightful dish.
ttfn300 says
June 16, 2009 at 7:54 pmi spied this over there, and loved it! heavenly 🙂
Jenn@slim-shoppin says
June 16, 2009 at 8:46 pmKevin, 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 says
June 16, 2009 at 9:40 pmI wish I had your leftovers in my fridge!
Kevin says
June 16, 2009 at 9:43 pmJenn@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 says
June 17, 2009 at 12:46 amI love breakfast, and a good breakfast casserole is worth waking up early for! Looks wonderful Kevin.
Lydia (The Perfect Pantry) says
June 17, 2009 at 3:46 amThis is one of my very favorite recipes from Kalyn, and I'm so glad you tried it — and photographed it so beautifully.
Emily says
June 17, 2009 at 2:14 pmNow the only question is, which to make first, this or the strawberry tart, what to do, what to do!?!?
{lovely little things} says
June 18, 2009 at 4:13 amI like the addition of cottage cheese, sounds like it would thicken up the egg mixture, nice touch.
Peter M says
June 18, 2009 at 1:11 pmI too have been enjoying all the local asparagus. This frittata/casserole looks fab!
Anonymous says
June 22, 2009 at 9:44 pmThis looks like a wonderful recipe that I need to try soon!
Anonymous says
June 23, 2009 at 3:53 amAll I can say is YUMMMMMY!!! Great recipe!
Gavin says
July 7, 2009 at 7:46 pmThis 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 says
July 13, 2009 at 1:45 amThis sounds healthy & tasty! You always post such amazing recipes with equally amazing photos.
Chew on That says
July 31, 2009 at 4:00 pmBest looking breakfast casserole ever! 🙂
Anonymous says
June 6, 2014 at 4:29 pmIs this recipe freezable?
kevin says
June 25, 2014 at 10:36 amLynda 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.