This easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It's perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before and bake it in the morning when you're ready.

Adam Hickman
Source:, January 2020


Recipe Summary

25 mins
9 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large skillet over medium-high heat. Add scallions and garlic; cook, stirring occasionally, until slightly softened, about 2 minutes. Add spinach; cook, stirring often, until starting to wilt, about 1 minute. Remove from heat.

  • Whisk milk and cream cheese in a large bowl until combined. Stir in eggs, mozzarella and salt. Stir in bread cubes and asparagus until well coated. Stir in spinach mixture. Pour into a 9-by-13-inch baking dish coated with cooking spray. Cover with foil; chill for at least 8 hours or up to 24 hours.

  • Preheat oven to 350 degrees F. Bake the casserole, covered, for 30 minutes. Uncover; continue baking until the top is browned and the custard is set, 25 to 30 minutes more.


To make ahead: Prepare through Step 2; cover and refrigerate overnight.

Nutrition Facts

267 calories; protein 15g 30% DV; carbohydrates 20g 7% DV; exchange other carbs 1.5; dietary fiber 3.9g 16% DV; sugars 5.4g; fat 14.5g 22% DV; saturated fat 7.2g 36% DV; cholesterol 168.4mg 56% DV; vitamin a iu 2511.8IU 50% DV; vitamin c 13.1mg 22% DV; folate 117.1mcg 29% DV; calcium 0.2mg; iron 2.8mg 15% DV; magnesium 58.4mg 21% DV; potassium 359.8mg 10% DV; sodium 466.8mg 19% DV; thiamin 0.2mg 19% DV.

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Rating: 5 stars
I love that this easy vegetarian casserole can be made ahead. Read More