Breakfast & Brunchclosetcooking
Asparagus, Mushroom and Goat Cheese Egg Breakfast Casserole
We are still right in the middle of asparagus season and I have been enjoying the asparagus every week. One of my favorite flavour combinations with asparagus is asparagus and mushrooms. I also really like
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking dish
- oven
📝 Preparation Steps
1
Heat the oil in a pan.
oil1 tablespoon
2
Add the mushrooms and saute until tender, about ⏱️ 5-10 minutes.
mushrooms (sliced)8 ounces
3
Add the garlic, thyme and season with salt and pepper and saute until fragrant, about a minute and remove from heat.
garlic (chopped)2 clovesthyme1 teaspoon
4
Spread the asparagus out evenly over the bottom of an 8 inch square baking dish.
asparagus (trimmed and cut into bite sized pieces)1 pound
5
Spread the mushrooms and goat cheese over top.
mushrooms (sliced)8 ounces
6
Mix the eggs and cottage cheese and season with salt and pepper.
eggs10cottage cheese1 cup
7
Pour the egg mixture into the pan.
8
Bake in a preheated 375F/190C oven until the eggs are firmly set and golden brown on top, about ⏱️ 20-30 minutes.
eggs10
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