This asparagus mushroom egg bake is perfect for brunch or breakfast! It can be prepared overnight – make this easy egg casserole your go-to Easter or Mother’s Day recipe!
Easter and Mother’s Day are right around the corner! If you are in charge of making brunch, an egg bake is a great option. They are kind of like an omelet, only easier to make; barely anything to do but put the dish in the oven.
Egg casseroles can also be prepared the night before. Cover the uncooked, prepared egg bake and place it in the fridge overnight. If you are hosting brunch, save yourself a little time in the morning.
How to Make This Asparagus Mushroom Egg Bake Recipe
To make this vegetarian egg bake recipe, saute your asparagus and mushrooms to soften the vegetables and then place them into a casserole dish. Sprinkle Swiss cheese on top evenly – you want to make sure each slice has gooey cheese.
Then whisk your eggs together and mix in some parsley, salt, and pepper. Finally, pour the egg mixture on top of the cheese and place the casserole dish in the oven.
Let it bake and take it out of the oven when a knife inserted into the center comes out clean. There may be some liquid from the vegetables so take a good peek – you want the eggs to be fully cooked but not overcooked.
When done, your asparagus mushroom swiss egg bake will be a little fluffy and may even look like it expanded too much. Don’t worry – as it cools, it will deflate and be just the right size for serving.
Doesn’t that sound easy to make?
I can see the whole family getting in on this recipe. Moms, Dads, and kids can help make this casserole the night before. Then everyone can rest easy knowing that they’ll enjoy more of their day thanks to this make-ahead brunch recipe.
It’s going to become a family favorite for sure!
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.
What should I serve with this easy egg casserole?
Why not make your day even easier with some simple brunch recipes? Some of my favorites include cucumber canapés, mini banana bread loaves, and cinnamon French toast.
How long will a breakfast casserole stay good?
In the refrigerator, you can keep a cooked egg casserole 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, allow it to come to room temperature before putting it into the oven. Pre-heat the oven to 350 degrees Fahrenheit. Cover the egg breakfast casserole with a piece of foil to ensure even heating.
Asparagus Mushroom Swiss Egg Bake
This asparagus mushroom swiss egg bake is perfect for brunch or breakfast! It can be prepared overnight and most of the cooking is done in the oven. Consider making this easy recipe your go to Mother's Day recipe!
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 2 cups diced asparagus
- 2 cups diced mushrooms
- 2 cups shredded swiss cheese
- 10 large eggs
- 1/2 cup milk
- 1 tablespoon minced parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Pre-heat 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, 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 medium bowl, beat the eggs. Mix in the milk, parsley, salt and black pepper. Pour the egg mixture over the cheese.
- Bake in oven for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes prior to cutting.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 266mgSodium: 256mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 18g
Looking for more breakfast recipes?
- huevos rancheros recipe
- steak and egg breakfast tacos
- cinnamon French toast
- egg white bacon cheese stuffed biscuits
Sophie Anderson
Wednesday 2nd of October 2019
GREAT first time !! Will be making this for our next friends brunch Sunday!!
Ellen
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
Jenny
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.
Trish
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!