Vegetarian Spring Egg Casserole

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Vegetarian Spring Egg Casserole
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
total:
9 hrs 15 mins
active:
25 mins
Servings:
8
Vegetarian Spring Egg Casserole

Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

Serving Size:
1 slice
Per Serving:
267 calories; protein 15g; carbohydrates 20g; dietary fiber 3.9g; sugars 5.4g; fat 14.5g; saturated fat 7.2g; cholesterol 168.4mg; vitamin a iu 2511.8IU; vitamin c 13.1mg; folate 117.1mcg; calcium 0.2mg; iron 2.8mg; magnesium 58.4mg; potassium 359.8mg; sodium 466.8mg; thiamin 0.2mg.
Exchanges:

1 1/2 fat, 1 medium-fat protein, 1 starch, 1 vegetable
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/25/2022
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