Description
This Spring Vegetable Egg Casserole is a vibrant and nutritious dish combining fresh asparagus, broccoli, spinach, and artichoke hearts with creamy Havarti and tangy feta cheeses. Baked to perfection, it’s a hearty breakfast or brunch option that is packed with flavor and wholesome ingredients, perfect for springtime gatherings or a healthy family meal.
Ingredients
Scale
Vegetables & 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)
Cheeses
- 4 ounces shredded Havarti cheese
- 1/3 cup crumbled feta cheese
Egg Mixture
- 12 large eggs, whisked
- 1/2 cup Almond Breeze Original Almond Milk
- Salt and black pepper, to taste
Other
- 1 tablespoon olive oil
- Nonstick cooking spray for baking dish
Instructions
- Prepare Oven & Baking Dish: Preheat your oven to 350 degrees F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray and set aside to prevent sticking.
- Cook the Vegetables: In a large skillet, heat the olive oil over high heat. Add diced onion and sauté until softened, about 3 minutes. Stir in asparagus, broccoli, spinach, and minced garlic. Cook for about 4 minutes, until the vegetables are tender and the spinach is wilted. Add the chopped artichoke hearts, basil, and half of the sliced green onions. Season with salt and black pepper to taste. Mix well and transfer the vegetable mixture into the prepared baking dish, spreading evenly.
- Add Cheese: Sprinkle the shredded Havarti cheese evenly across the top of the vegetables in the baking dish.
- Prepare and Add Egg Mixture: In a medium bowl, combine the whisked eggs and almond milk. Whisk until fully incorporated, then season with additional salt and black pepper to taste. Pour the 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.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are completely set and the edges are slightly golden. To check doneness, insert a knife into the center; it should come out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes. Slice into squares and serve warm for optimal flavor and texture.
Notes
- Use fresh vegetables for the best flavor and texture.
- Almond milk can be substituted with any preferred milk, such as dairy or other plant-based options.
- Ensure eggs are fully set before removing from oven to avoid undercooked casserole.
- This casserole can be made ahead and refrigerated; reheat gently before serving.
- Adding fresh herbs like basil enhances the freshness but can be omitted according to taste.
