If you are craving something fresh, flavorful, and packed with vibrant greens, the Spring Vegetable Egg Casserole Recipe is the perfect dish to brighten your table. This casserole is a delightful mix of tender asparagus, broccoli, spinach, and artichoke hearts all held together by fluffy eggs and melty cheese, combining to offer a wholesome breakfast, brunch, or light dinner option. The harmony of textures and the burst of herbal notes make this recipe a springtime favorite you’ll want to make again and again.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward baking a scrumptious Spring Vegetable Egg Casserole Recipe. Each element here contributes something special: fresh vegetables for vibrant color and nutrients, cheeses for creaminess and tang, and eggs and almond milk to bind and lighten the whole dish.
- 1 tablespoon olive oil: Provides a gentle sauté base that infuses the vegetables with rich flavor.
- 1/2 cup diced yellow onion: Adds subtle sweetness and depth to the vegetable medley.
- 2 cups asparagus, cut into 1-inch pieces: Brings a tender crunch and bright, springtime freshness.
- 2 cups chopped broccoli florets: Gives hearty texture and a mild earthiness to the casserole.
- 6 cups packed fresh spinach leaves: Offers lush color and a mild, leafy taste that wilts perfectly.
- 2 cloves garlic, minced: Imparts a savory punch enhancing every bite.
- 1 (14 oz) can artichoke hearts, drained and roughly chopped: Adds a tangy, tender contrast to the green vegetables.
- 2 tablespoons freshly chopped basil: Lifts the flavor profile with its sweet, aromatic notes.
- 2 green onions, sliced (divided use): Provides a fresh, sharp bite both in the casserole and as a topping.
- 4 ounces shredded Havarti cheese: Melts into creamy pockets, enriching the texture.
- 1/3 cup crumbled feta cheese: Sprinkles a salty, tangy finish on top.
- 12 large eggs, whisked: The essential binder that holds the dish together while delivering fluffy deliciousness.
- 1/2 cup Almond Breeze Original Almond Milk: Lightens the egg mixture and adds subtle nuttiness for extra depth.
- Salt and black pepper, to taste: The final seasoning touches to bring all flavors into harmony.
How to Make Spring Vegetable Egg Casserole Recipe
Step 1: Prepare Oven and Baking Dish
Start by preheating your oven to 350 degrees F (175°C). This ensures the right temperature to bake your casserole evenly. Spray a 9×13 inch baking dish lightly with nonstick cooking spray to keep your creation from sticking and help with easy cleanup.
Step 2: Cook the Vegetables
Heat olive oil in a large skillet over high heat to get a nice sizzle. Toss in the diced onion and sauté until softened and fragrant, about 3 minutes. Then add asparagus, broccoli, spinach, and minced garlic. Stir continuously as the vegetables cook down and soften, about 4 minutes total. Once tender, stir in the drained artichoke hearts, freshly chopped basil, and half of the sliced green onions. Season with salt and black pepper—season generously, as these veggies will bring the foundation of flavor to your casserole.
Step 3: Add the Vegetable Mixture to the Baking Dish
Transfer your beautifully sautéed vegetables evenly into the prepared baking dish. This even layer makes sure every bite has a good balance of textures and flavors.
Step 4: Sprinkle Havarti Cheese
Generously sprinkle the shredded Havarti cheese over the vegetable layer in the dish. The cheese will melt and create irresistible pockets of creaminess that elevate the whole casserole.
Step 5: Prepare and Add the Egg Mixture
In a medium bowl, whisk together the eggs and almond milk until smoothly blended. Season this mixture with a bit more salt and black pepper to ensure the casserole is flavorful throughout. Pour the mixture evenly over the vegetables and Havarti cheese in the baking dish, allowing the eggs to nestle and soak into the layers below.
Step 6: Top with Feta and Remaining Green Onions
Sprinkle the crumbled feta cheese and the remaining green onions evenly over the top. This adds a desirable salty tang and a fresh bite right in the final layer.
Step 7: Bake the Casserole
Pop your dish into the preheated oven and bake for about 30 to 35 minutes. Look for the eggs to be fully set and the edges to turn a light golden hue. To check doneness, insert a knife into the center—it should come out clean, signaling your casserole is ready.
Step 8: Cool and Serve
Once out of the oven, let the casserole stand for about 10 minutes. This resting time allows it to firm up slightly for easier slicing and helps all those luscious flavors settle in. Cut into squares and serve warm for a comforting and nourishing meal.
How to Serve Spring Vegetable Egg Casserole Recipe
Garnishes
Adding fresh garnishes makes this casserole truly shine. Consider sprinkling some extra chopped basil or thinly sliced scallions to compliment the existing flavor layers. A light drizzle of good-quality olive oil or a few cracked black pepper grinds on top right before serving can also add a lovely finishing touch.
Side Dishes
This Spring Vegetable Egg Casserole Recipe pairs wonderfully with a lightly toasted baguette or a fresh, crisp green salad dressed with lemon vinaigrette. For heartier mornings, roasted potatoes or a side of fresh seasonal fruit can round out the meal perfectly.
Creative Ways to Present
If you want to impress guests, try serving the casserole in individual ramekins for a charming personal touch. You can also layer it into a deep dish quiche pan and slice into wedges for a rustic presentation. Garnish each portion with a small sprig of basil or a colorful microgreen for eye appeal that matches the taste.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover any leftover Spring Vegetable Egg Casserole Recipe tightly with plastic wrap or transfer to an airtight container. It will keep fresh in the refrigerator for 3 to 4 days, making for convenient next-day meals or snacks.
Freezing
This casserole freezes very well. Wrap individual slices or the whole dish tightly in plastic wrap followed by aluminum foil or place in a freezer-safe container. It will keep for up to 2 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
To warm up, reheat portions in a microwave for 1 to 2 minutes or until heated through. You can also reheat larger portions in a preheated oven at 325 degrees F until warm and bubbly, taking care not to dry it out.
FAQs
Can I use other vegetables in this Spring Vegetable Egg Casserole Recipe?
Absolutely! Feel free to swap or add spring vegetables like peas, zucchini, or mushrooms depending on what you have available. The key is to keep the vegetables tender and fresh to complement the egg base.
What type of cheese works best for this casserole?
Havarti and feta are great choices here because Havarti melts smoothly while feta adds a flavorful punch. You can experiment with Swiss, mozzarella, or goat cheese for different flavor variations.
Is almond milk necessary or can I use regular milk?
You can certainly substitute regular dairy milk if you prefer. Almond milk adds a subtle nuttiness and keeps the dish dairy-friendly for some, but any milk works well to keep the eggs light and fluffy.
How do I know when the casserole is fully cooked?
The eggs should be firm and set all the way through. When a knife or toothpick inserted in the center comes out clean, your casserole is perfectly baked and ready to enjoy.
Can I prepare this casserole the night before?
Yes, prepping the vegetable mixture and assembling the casserole can be done the night before. Keep it covered in the fridge and bake fresh the next morning for the best texture and flavor.
Final Thoughts
I hope you are as excited as I am to try this lively and nourishing Spring Vegetable Egg Casserole Recipe. It’s a wonderful way to celebrate fresh vegetables with wholesome ingredients that come together effortlessly. Once you taste the vibrant colors and comforting flavors, this will quickly become one of your go-to recipes for spring and beyond. Enjoy every bite and happy cooking!
Print
Spring Vegetable Egg Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and wholesome Spring Vegetable Egg Casserole featuring fresh asparagus, broccoli, spinach, and artichoke hearts, blended with creamy Havarti and tangy feta cheese. This healthy and satisfying dish is perfect for breakfast, brunch, or a light dinner and is baked to golden perfection with fresh herbs and green onions.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 2 cups asparagus, cut into 1-inch pieces
- 2 cups chopped broccoli florets
- 6 cups packed fresh spinach leaves
- 2 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 2 tablespoons freshly chopped basil
- 2 green onions, sliced (divided use)
Cheese
- 4 ounces shredded Havarti cheese
- 1/3 cup crumbled feta cheese
Egg Mixture
- 12 large eggs, whisked
- 1/2 cup Almond Breeze Original Almond Milk
- Salt and black pepper, to taste
Instructions
- Prepare Oven & Baking Dish: Preheat your oven to 350 degrees F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the Vegetables: Heat olive oil in a large skillet over high heat. Add diced onion and sauté for about 3 minutes until softened. Stir in asparagus, broccoli, spinach, and minced garlic and cook for about 4 minutes until vegetables are tender and spinach is wilted. Add artichoke hearts, basil, and half of the sliced green onions, season with salt and pepper, mix well, then transfer the mixture evenly into the prepared baking dish.
- Add Cheese: Evenly sprinkle shredded Havarti cheese over the vegetable layer in the baking dish.
- Prepare and Add Egg Mixture: In a medium bowl, whisk together eggs and almond milk until fully incorporated. Season with salt and pepper. Pour the egg mixture evenly over the vegetables and Havarti cheese in the baking dish.
- Top with Feta and Green Onions: Sprinkle the remaining green onions and crumbled feta cheese evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until eggs are fully set and edges turn slightly golden. A knife inserted in the center should come out clean.
- Cool and Serve: Remove from oven and let cool for about 10 minutes before slicing into squares. Serve warm to enjoy the best flavor and texture.
Notes
- You can substitute Havarti with other mild melting cheeses like mozzarella or Monterey Jack if desired.
- For a richer flavor, consider using whole milk instead of almond milk if not dairy-sensitive.
- This casserole can be prepared a day ahead and refrigerated; simply reheat before serving.
- To keep it vegetarian, ensure the cheeses used are free from animal-derived rennet.
- Adding fresh herbs like parsley or chives can enhance freshness and presentation.
