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. Source:, January 2020

Adam Hickman


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; 14.5 g total fat; 7.2 g saturated fat; 168 mg cholesterol; 467 mg sodium. 360 mg potassium; 20 g carbohydrates; 3.9 g fiber; 5 g sugar; 15 g protein; 2512 IU vitamin a iu; 13 mg vitamin c; 117 mcg folate; 3 mg iron; 58 mg magnesium;

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