Skip to Content

Easy Asparagus Egg Bake with Mushroom and Swiss Cheese

This asparagus egg bake is perfect for brunch! Made with mushrooms and Swiss cheese, it can be prepared overnight – make this easy egg casserole your go-to breakfast recipe! 

asparagus egg bake in a casserole dish

A cheesy egg bake is a great option if you are making brunch.

No matter the time of year, simple ingredients like tender asparagus make that special breakfast (I’m thinking Easter brunch, Mother’s Day, or even Christmas morning) a little bit better.

This asparagus breakfast casserole is full of fresh flavors, making this perfect dish for an easy breakfast.

Egg bakes are like an omelet, only easier to make; there is barely anything to do but put the baking dish in the oven.

If you are hosting brunch on a lazy Sunday morning, save yourself a little time. Egg casseroles can also be prepared the night before. 

Cover the uncooked, prepared egg bake and place it in the fridge overnight. 

bowl of eggs

How to Make This Asparagus Egg Bake Recipe

To make this vegetarian egg bake recipe, sauté the fresh asparagus and mushrooms to soften the vegetables and place them into a casserole dish.

Sprinkle the cheese evenly on top of the vegetables, ensuring each slice has gooey cheese.

Then, in a large bowl, whisk your eggs together and mix in some parsley, salt, and pepper. 

Finally, pour the egg mixture on the cheese and place the casserole or baking dish in the oven.

Let it bake and remove it from the oven when a knife inserted into the center comes out clean, and the top is golden brown. 

There may be some liquid from the vegetables, so take a good peek – you want the eggs fully cooked but not overcooked.

When done, your asparagus egg bake will be fluffy and may even look like it expanded too much.

Don’t worry – as it cools, it will deflate and be the right size for serving.

whisked eggs being poured into a casserole dish

Ingredient Substitution or Addition Ideas


  • Large Eggs – Egg whites work as a lower-fat alternative or a mix of whole and egg whites for a lighter dish.
  • Unsalted Butter – Olive oil or even coconut oil can substitute butter for a healthier fat option.
  • Shallot – Try substituting white or red onion, garlic powder, fresh garlic, or even onion powder for a milder flavor.
  • Mushrooms – Substitute with your favorite vegetable. Suggestions I like are bell peppers, spinach, zucchini, or diced tomatoes for variety.
  • Swiss Cheese – Experiment with other cheese types, such as goat cheese for a tangy kick, Parmesan cheese for a nuttier flavor, cheddar cheese for a sharper taste, or incorporate feta for a salty tang and crumbly texture.
  • Milk – Heavy cream will provide a richer texture, or you can opt for skim milk for a lighter version.
  • Parsley – Experiment with green onions for added freshness or fresh dill, basil, thyme, or tarragon for aromatic flavors.
egg bake recipe with a slice cut out of the casserole


  • Leftover ham, chicken breast, or chicken sausage: Add protein and depth to your bake with these flavorful additions.
  • Spring vegetables: Utilize fresh seasonal produce like cherry tomatoes, baby spinach, or artichoke hearts for vibrant colors and flavors.
  • Crushed red pepper flakes: For a touch of heat, add crushed red pepper flakes to elevate the dish’s spice level.
  • Sun-Dried Tomatoes: Offers a sweet and tangy contrast to the savory dish.
  • Bacon Bits: For an extra layer of smokiness and crunch.

Is this egg bake recipe vegetarian?

Yes! This recipe is perfect for everyone – vegetarians and non-vegetarians alike. 

Its main ingredients are vegetables, eggs, and cheese. 

slice of asparagus mushroom Swiss egg casserole

What should I serve with this easy asparagus egg casserole?

Why not make your day even more effortless with some more simple brunch recipes?

My favorites include cucumber canapésmini banana bread loaves, and cinnamon French toast.

If you’re looking for side dishes, try these suggestions to please the whole family:

  1. Breakfast Potatoes: Crispy roasted potatoes, hash browns, or seasoned potato wedges are a classic and comforting accompaniment.
  2. Fruit Salad: Fresh fruit salads with seasonal fruits offer a sweet and light balance to the hearty egg dish.
  3. Toast or Bread: Serve with slices of crusty bread, whole-grain toast, or garlic breadsticks.

How long will a breakfast casserole stay fresh?

You can keep a cooked egg casserole in the refrigerator for 3-4 days. 

If you want to freeze it, cook it first and then store the casserole in the freezer for up to 2 months.

Can a breakfast casserole be reheated?

When you’re ready to reheat your casserole, let it come to room temperature before putting it in the oven.

Preheat the oven to 350 degrees Fahrenheit. 

Cover the egg breakfast casserole with foil to ensure even heating.

egg bake recipe in a casserole dish

Asparagus Egg Bake

This asparagus egg bake is perfect for brunch! Made with mushrooms and Swiss cheese, it can be prepared overnight – make this easy egg casserole your go-to breakfast recipe!
Prep Time: 10 minutes
Cook Time: 10 minutes
Bake Time: 40 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 233kcal


  • 10 large eggs
  • 2 tablespoons unsalted butter
  • 2 tablespoons shallot minced
  • 2 cups asparagus diced
  • 2 cups mushrooms diced
  • 2 cups Swiss cheese shredded
  • ½ cup milk
  • 1 tablespoon parsley minced
  • ½ teaspoon kosher salt or sea salt
  • ¼ teaspoon black pepper ground


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with butter or non-stick cooking spray.
  • In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute.
  • Add the asparagus and mushrooms and sauté them, stirring frequently, for 5-7 minutes until the asparagus is soft. Transfer to the prepared casserole dish.
  • Sprinkle the Swiss cheese evenly on top of the vegetables.
  • In a large bowl, beat the eggs with a fork or a whisk. Mix in the milk, parsley, salt, and black pepper.
  • Pour the egg mixture over the cheese.
  • Bake in the oven for 35 to 40 minutes, until a knife inserted in the center comes out clean.
  • Let stand for 10 minutes before cutting.


Calories: 233kcal | Carbohydrates: 4g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 239mg | Sodium: 282mg | Potassium: 275mg | Fiber: 1g | Sugar: 2g | Vitamin A: 929IU | Vitamin C: 3mg | Calcium: 301mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Sharing is caring!

4.34 from 101 votes (101 ratings without comment)
Recipe Rating

Sophie Anderson

Wednesday 2nd of October 2019

GREAT first time !! Will be making this for our next friends brunch Sunday!!


Sunday 2nd of April 2017

Is that sodium value correct? Swiss cheese is one of the lowest in sodium and with no bread, as in a strata, I was hoping this would have less. Wondering if it's really 579 mg, not 5779. Thanks, Ellen


Sunday 2nd of April 2017

Hi Ellen, Thank you for bringing the nutrition calculator error to my attention. I use an app that automatically calculates all of the nutrition - unfortunately, it sometimes makes mistakes, as in this case. I manually entered the information into a different calculator and the Sodium should be 248g. The calories from fat is still incorrect, but I will attempt to find the correct data for the remaining fields. Thank you again.


Thursday 5th of May 2016

YUM! This sounds absolutely delicious! Perfect for a Spring time brunch or breakfast. :)

Allison - Celebrating Sweets

Wednesday 4th of May 2016

Hopefully someone makes me something this yummy for Mother's Day!

Michelle @ The Complete Savorist

Wednesday 4th of May 2016

Great minds! I am making something so similar to this this weekend. Might as well just use your recipe!