When the first bright veggies of the season appear, nothing makes me happier than whipping up this cheerful Spring Vegetable Egg Casserole Recipe. It’s packed with tender asparagus, juicy cherry tomatoes, sweet bell peppers, and creamy cheese that melt together in perfect, golden harmony. Whether you’re planning a lazy Sunday brunch or need a convenient make-ahead breakfast, this colorful casserole brings garden-fresh flavors and cozy comfort to every table.
Ingredients You’ll Need
One of the best things about this Spring Vegetable Egg Casserole Recipe is how simple, yet vibrant, the ingredient list is. Each element adds something essential – from texture and creaminess to bursts of sweet, herbal, or savory notes that make every bite memorable.
- 8 large eggs: The heart of the dish, giving it structure and protein-rich goodness.
- 1/2 cup milk: Lightens and fluffs the egg mixture for a soft, custardy texture.
- 1/2 teaspoon salt: Enhances all the natural flavors and balances the richness.
- 1/4 teaspoon black pepper: Adds a gentle warmth without overpowering the spring veggies.
- 1 tablespoon olive oil: For sautéing vegetables and giving extra depth of flavor.
- 1 small red bell pepper, diced: Brings bright color and a touch of sweetness.
- 1 small zucchini, diced: Adds moisture and a subtle, earthy flavor.
- 1 cup asparagus, cut into 1-inch pieces: Classic spring veggie with a tender bite and grassy notes.
- 1/2 cup cherry tomatoes, halved: Little pops of juicy sweetness in every forkful.
- 3 green onions, sliced: A gentle sharpness with lovely color.
- 2 cloves garlic, minced: Essential aromatic that rounds out the veggie flavors.
- 1 cup shredded mozzarella cheese: Melts smoothly and gives luscious creaminess.
- 1/4 cup grated Parmesan cheese: Salty, nutty zing that brings everything together.
- 2 tablespoons fresh basil, chopped: A fragrant, herbal finish that feels like sunshine.
How to Make Spring Vegetable Egg Casserole Recipe
Step 1: Preheat and Prep
Set your oven to 375°F and give a 9×13-inch baking dish a light grease (use butter or nonstick spray). This way, your casserole won’t stick and will slide out easily for serving.
Step 2: Sauté Spring Vegetables
Warm the olive oil in a large skillet over medium heat. Add bell pepper, zucchini, asparagus, and garlic, giving everything a gentle stir as it cooks. After 4 to 5 minutes, the veggies should be just tender and fragrant. Now, stir in the cherry tomatoes and green onions, which keeps their flavors fresh and bright.
Step 3: Whisk Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined and lightly frothy. Stir in the mozzarella and Parmesan cheeses, ensuring your egg base is loaded with creamy richness throughout the Spring Vegetable Egg Casserole Recipe.
Step 4: Layer and Pour
Spread the sautéed veggie mixture evenly into your prepared baking dish. Then, slowly pour the egg and cheese mixture over the top, making sure it seeps between all the vegetable nooks for a perfectly set bake.
Step 5: Bake Until Golden
Pop the dish in the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the eggs are set and the top develops a lovely golden color. To finish, allow the casserole to rest for 5 minutes so the slices hold their shape.
Step 6: Garnish and Serve
Sprinkle the casserole with plenty of fresh basil right before serving. The herbal aroma is simply irresistible and makes the Spring Vegetable Egg Casserole Recipe the star of the show.
How to Serve Spring Vegetable Egg Casserole Recipe
Garnishes
A final shower of chopped fresh basil adds vivid color and a punch of garden-fresh flavor. For extra flair, you can also scatter a little extra Parmesan or even a few microgreens across the top for a vibrant finish.
Side Dishes
This Spring Vegetable Egg Casserole Recipe pairs beautifully with crusty sourdough, a light green salad, or a juicy fruit platter. For brunch, add a pitcher of freshly squeezed orange juice or crisp iced coffee, and your table will look as tempting as it tastes.
Creative Ways to Present
Serve sliced squares on individual plates for easy, elegant presentation. For entertaining, consider cutting the casserole into small cubes and skewering each with a toothpick for a fun, festive appetizer. You can even use biscuit or ring molds to cut out rounds for a restaurant-worthy upgrade.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool to room temperature, then cover the dish tightly or transfer slices to an airtight container. Stored in the refrigerator, the Spring Vegetable Egg Casserole Recipe remains fresh and delicious for up to three days.
Freezing
If you’d like to save some for later, wrap individual servings tightly in plastic wrap and pop them into a freezer-safe bag. The casserole freezes well for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm slices in the microwave on medium power for about a minute, or bake in a 350°F oven (loosely covered with foil) until hot. The texture and flavors hold up surprisingly well, making the Spring Vegetable Egg Casserole Recipe a true meal prep hero.
FAQs
Can I swap in other vegetables?
Absolutely! Embrace whatever is in season, like spinach, mushrooms, or peas. The Spring Vegetable Egg Casserole Recipe is all about flexibility and making the most of what you have on hand.
Is it possible to make this dairy-free?
Yes, you can use your favorite plant-based milk and substitute dairy-free cheese. The result is still creamy and satisfying, letting anyone at the table enjoy this bright brunch star.
Can I add meat for extra protein?
Of course! Fold in cooked chicken sausage, turkey bacon, or even bits of smoked salmon to make your Spring Vegetable Egg Casserole Recipe more hearty and protein-rich.
How do I know when the casserole is fully baked?
The eggs should be fully set in the center, and a knife inserted in the middle should come out clean. The top will have a lovely golden hue, signaling the casserole is ready to impress.
Is this recipe suitable for gluten-free diets?
Yes! All the ingredients are naturally gluten-free, so this Spring Vegetable Egg Casserole Recipe is perfect for those avoiding gluten. Just check that any added cheeses are safe, as sometimes pre-shredded varieties contain additives.
Final Thoughts
Gather your favorite spring veggies and give the Spring Vegetable Egg Casserole Recipe a try! With its burst of color, comforting texture, and crowd-pleasing flavors, you’ll want it on repeat all season long. Let me know how you make it your own!
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Spring Vegetable Egg Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Spring Vegetable Egg Casserole is a delightful dish that combines the freshness of spring vegetables with the heartiness of eggs and cheese, perfect for a weekend brunch or a special breakfast treat.
Ingredients
Egg Mixture:
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Vegetables:
- 1 tablespoon olive oil
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- 3 green onions, sliced
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, cook bell pepper, zucchini, asparagus, and garlic until tender. Add cherry tomatoes and green onions.
- Prepare Egg Mixture: In a bowl, whisk eggs, milk, salt, and pepper. Stir in cheeses.
- Assemble Casserole: Spread vegetables in the baking dish, pour egg mixture over them.
- Bake: Bake for 25-30 minutes until set and golden. Rest before serving, garnish with basil.
Notes
- This casserole can be made ahead and reheated, perfect for brunch.
- Try different seasonal vegetables like spinach, mushrooms, or peas.
- For added protein, include cooked chicken sausage or turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 225mg
