Spring Vegetable Egg Casserole is a vibrant and wholesome dish perfect for brunch, filled with fresh seasonal ingredients and delightful flavors. This casserole not only looks stunning with its colorful veggies, but it also serves as a healthy option for those looking to incorporate more nutrients into their meals. The combination of eggs, fresh vegetables, and creamy feta creates a satisfying dish that can be enjoyed any time of day. Let’s get cooking!

Why You’ll Love This Spring Vegetable Egg Casserole

This Spring Vegetable Egg Casserole offers a plethora of benefits that make it a must-try. First, it’s packed with seasonal vegetables like asparagus, broccoli, and cherry tomatoes, making it a healthy spring vegetable casserole. Second, this dish is incredibly versatile; you can customize it with whatever veggies you have on hand. Third, it’s a perfect make-ahead option for busy mornings, saving you time and effort. Fourth, it’s a protein-packed spring egg dish, with 14 grams of protein per serving. Fifth, it’s low in carbs, making it suitable for various diets. Lastly, this casserole is a delightful springtime egg dish that will impress your family and friends at brunch.

Ingredients for Spring Vegetable Egg Casserole

Gather these items:

2 tablespoons olive oil
1 small white onion
1 large carrot
1 pound asparagus
4 ounces sugar snap peas
3-4 cups chopped broccoli florets
2 cloves garlic
8 ounces baby bella mushrooms
1 pint cherry tomatoes
4 ounces crumbled feta cheese
12 large eggs
1/2 cup milk
Salt and pepper

How to Make Spring Vegetable Egg Casserole Step-by-Step

Step 1: Preheat your oven to 350°F and grease a 9 x 13-inch baking dish with cooking spray.
Step 2: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the diced onion and sauté for 4-5 minutes until soft.
Step 3: Add the remaining tablespoon of olive oil, carrot, asparagus, sugar snap peas, chopped broccoli, and minced garlic. Cook for 8-10 minutes until softened.
Step 4: Fold in the sliced baby bella mushrooms and halved cherry tomatoes. Stir for another 3-4 minutes until slightly softened.
Step 5: Transfer half of the veggie mixture to the baking dish and sprinkle with half of the crumbled feta cheese. Repeat with remaining veggies and feta.
Step 6: In a bowl, whisk together the eggs, milk, salt, and pepper until combined. Pour this mixture evenly over the veggies.
Step 7: Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Pro Tips for the Best Spring Vegetable Egg Casserole

Keep these in mind:

Let the casserole cool for a few minutes before slicing to ensure clean cuts.
Feel free to swap out the vegetables for your favorites or whatever you have on hand.
Consider adding herbs such as parsley or dill for extra flavor.

Best Ways to Serve Spring Vegetable Egg Casserole

This delightful spring vegetable breakfast casserole can be served in various ways. Pair it with a refreshing salad to balance the meal. You can also serve it with whole-grain toast or fresh fruit to complete your brunch spread. For a heartier option, consider adding a side of crispy bacon or sausage.

How to Store and Reheat Spring Vegetable Egg Casserole

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 1-2 minutes or until heated through. This is also a fantastic make-ahead vegetable egg casserole, perfect for meal prep!

Frequently Asked Questions About Spring Vegetable Egg Casserole

What’s the secret to perfect Spring Vegetable Egg Casserole?

The secret lies in the freshness of the vegetables. Using seasonal produce ensures maximum flavor and nutrition, making your egg and vegetable bake recipe a hit at any gathering.

Can I make Spring Vegetable Egg Casserole ahead of time?

Yes! You can prepare the casserole a day in advance. Just assemble it in the baking dish, cover, and refrigerate overnight. Bake it in the morning for a quick and easy breakfast.

How do I avoid common mistakes with Spring Vegetable Egg Casserole?

Be careful not to overcook the vegetables before baking; they should be tender but still vibrant. Additionally, ensure your eggs are well whisked for a fluffy texture in your veggie egg bake.

Variations of Spring Vegetable Egg Casserole You Can Try

There are numerous ways to customize this dish! Consider making a vegetarian egg casserole with spring veggies by adding bell peppers or zucchini. You could also create a low-carb vegetable egg bake by substituting the potatoes with cauliflower. For a twist, try adding different cheeses like goat cheese or cheddar for a unique flavor profile.

Spring Vegetable Egg Casserole: 8 Layers of Flavor

Author: basmer
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Spring Vegetable Egg Casserole is a vibrant and wholesome dish perfect for brunch, filled with fresh seasonal ingredients and delightful flavors.

Instructions

Preheat your oven to 350°F and grease a 9 x 13-inch baking dish with cooking spray.
Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the diced onion and sauté for 4-5 minutes until soft.
Add the remaining tablespoon of olive oil, carrot, asparagus, sugar snap peas, chopped broccoli, and minced garlic. Cook for 8-10 minutes until softened.
Fold in the sliced baby bella mushrooms and halved cherry tomatoes. Stir for another 3-4 minutes until slightly softened.
Transfer half of the veggie mixture to the baking dish and sprinkle with half of the crumbled feta cheese. Repeat with remaining veggies and feta.
In a bowl, whisk together the eggs, milk, salt, and pepper until combined. Pour this mixture evenly over the veggies.
Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.