Spring Vegetable Egg Casserole
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.4 out of 5 stars
(7)
Ingredients
12 servings
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 1 large carrot (or 1 cup of baby carrots), peeled and diced
- 1 pound asparagus, cut on the diagonal into bite-sized pieces
- 4 ounces sugar snap peas, halved
- 3–4 cups chopped broccoli florets (about 1 medium head of broccoli)
- 2 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- 12 large eggs, whisked
- 1/2 cup milk
- salt and pepper
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Preparation
Chef’s notes
*If you would like to make this casserole in advance, just cover and refrigerate the casserole for up to 1 day before baking. Then remove the cover, let the casserole rest out at room temperature while the oven is heating up, then bake as directed.
*Feel free to add any of your other favorite spring vegetables to this recipe, too. The idea is just to be sure that they are cooked through before combining them with the egg mixture.
*If you would like extra seasoning with this casserole, you could whisk some seasonings to the egg mixture. For example, you could use 1 teaspoon Italian seasoning, or 1/4 cup basil pesto, or a few tablespoons chopped fresh basil — whatever sounds good!