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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole

[heart_this] · Jun 15, 2009 · 44 Comments

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

Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6
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/190C oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.
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Breakfast, Egg, Food, Gluten-free, Low-carb, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. finsmom says

    June 15, 2009 at 10:31 pm

    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!

    Reply
  2. Christina says

    June 15, 2009 at 11:05 pm

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

    Reply
  3. Courtney says

    June 15, 2009 at 11:18 pm

    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!!

    Reply
  4. Cathy - wheresmydamnanswer says

    June 15, 2009 at 11:21 pm

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

    Reply
  5. ♥peachkins♥ says

    June 15, 2009 at 11:23 pm

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

    Reply
  6. Tammy says

    June 16, 2009 at 1:16 am

    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!

    Reply
  7. Susan @ SGCC says

    June 16, 2009 at 1:36 am

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

    Reply
  8. Anncoo says

    June 16, 2009 at 1:42 am

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

    Reply
  9. Chef Fresco says

    June 16, 2009 at 1:45 am

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

    Reply
  10. Helene says

    June 16, 2009 at 2:02 am

    Beautiful dish! Perfect for a brunch.

    Reply
  11. Kalyn says

    June 16, 2009 at 3:24 am

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

    Reply
  12. Anh says

    June 16, 2009 at 3:48 am

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

    Reply
  13. Rosa's Yummy Yums says

    June 16, 2009 at 4:00 am

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

    Cheers,

    Rosa

    Reply
  14. Nina Timm says

    June 16, 2009 at 6:37 am

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

    Reply
  15. Dhanggit says

    June 16, 2009 at 12:13 pm

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

    Reply
  16. Muneeba says

    June 16, 2009 at 1:41 pm

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

    Reply
  17. Katerina says

    June 16, 2009 at 2:20 pm

    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!

    Reply
  18. Anonymous says

    June 16, 2009 at 3:14 pm

    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!

    Reply
  19. Anonymous says

    June 16, 2009 at 3:23 pm

    Always outdoing yourself again! nice

    Reply
  20. Irene says

    June 16, 2009 at 5:32 pm

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

    Reply
  21. Peabody says

    June 16, 2009 at 5:35 pm

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

    Reply
  22. Spryte says

    June 16, 2009 at 6:03 pm

    This looks delicious!!

    Reply
  23. Anonymous says

    June 16, 2009 at 6:22 pm

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

    Reply
  24. We Are Not Martha says

    June 16, 2009 at 6:35 pm

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

    Sues

    Reply
  25. Anonymous says

    June 16, 2009 at 6:49 pm

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

    Reply
  26. Amy says

    June 16, 2009 at 7:06 pm

    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!

    Reply
  27. Katie says

    June 16, 2009 at 7:24 pm

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

    Reply
  28. Lisa says

    June 16, 2009 at 7:29 pm

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

    Reply
  29. ttfn300 says

    June 16, 2009 at 7:54 pm

    i spied this over there, and loved it! heavenly 🙂

    Reply
  30. [email protected] says

    June 16, 2009 at 8:46 pm

    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!

    Reply
  31. unconfidentialcook says

    June 16, 2009 at 9:40 pm

    I wish I had your leftovers in my fridge!

    Reply
  32. Kevin says

    June 16, 2009 at 9:43 pm

    [email protected]: No, I have not tried the purple asparagus yet. I will definitely be keeping an eye of for it now to try!

    Reply
  33. Kim says

    June 17, 2009 at 12:46 am

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

    Reply
  34. Lydia (The Perfect Pantry) says

    June 17, 2009 at 3:46 am

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

    Reply
  35. Emily says

    June 17, 2009 at 2:14 pm

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

    Reply
  36. {lovely little things} says

    June 18, 2009 at 4:13 am

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

    Reply
  37. Peter M says

    June 18, 2009 at 1:11 pm

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

    Reply
  38. Anonymous says

    June 22, 2009 at 9:44 pm

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

    Reply
  39. Anonymous says

    June 23, 2009 at 3:53 am

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

    Reply
  40. Gavin says

    July 7, 2009 at 7:46 pm

    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!

    Reply
  41. Erin says

    July 13, 2009 at 1:45 am

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

    Reply
  42. Chew on That says

    July 31, 2009 at 4:00 pm

    Best looking breakfast casserole ever! 🙂

    Reply
  43. Anonymous says

    June 6, 2014 at 4:29 pm

    Is this recipe freezable?

    Reply
  44. kevin says

    June 25, 2014 at 10:36 am

    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.

    Reply

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