I love that on Easter…we brunch.
Nothing against mega Christmas dinners, or 4th of July grill-outs, or Thanksgiving all-day-eat-a-thons. They’re all well and good. I just especially love that on Easter — after going to church in the morning, and celebrating this wild and wonderful promise of hope that was discovered on a morning long ago, that we come back home (yes) in the morning and — we brunch.
It seems pretty perfect to me.
So for any of you who are still finalizing your plans for Easter brunch, or if you just happen to be looking for a tasty seasonal recipe that just happens to be vegetarian and gluten-free and super-customizable with your favorite ingredients, I’ve got a winner for you today. Oh, and bonus? You can even make it the day ahead of time if you want your holiday to be all the more stress-free.
So friends, allow me to introduce you to this beautiful Spring Vegetable Egg Casserole. ♥
Or maybe I should have named it, The Saute-Up-All-Of-Your-Favorite-Seasonal-Veggies-And-Bake-Them-Up-With-Eggs-And-Cheese Casserole. Because really, that’s about all it is.
I just gathered up all of my favorite spring veggies, sauted them with some garlic, layered them in a baking dish with some crumbled feta…
…and then poured a whisked egg mixture on top, and popped it in the oven until everything was baked through.
And then look at that! This gorgeous, colorful, fresh casserole was the result. So simple, so tasty, and so perfect for a crowd. :)
See the directions below if you would like to make it a day in advance. And please — please — feel free to use any of your own favorite fresh seasonal veggies or your favorite cheeses in the casserole. I sauteed all of my veggies together on the stovetop, but you could also roast yours in the oven, or use up some leftover cooked veggies, or whatever sounds good to you. The general rule of thumb is just that the veggies need to be pretty well cooked-through before you add them to the baking dish.
So feel free to make this dish your own and personalize it with whatever sounds good to you, and enjoy!
Spring Vegetable Egg Casserole
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with cooking spray.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes, or until it is soft and translucent.
- Add the remaining 1 tablespoon of oil, carrot, asparagus, snap peas, broccoli and garlic, and stir to combine. Continue cooking for about 8-10 minutes, stirring occasionally, until the veggies have softened and cooked through. Add the mushrooms and cherry tomatoes, and stir for another 3-4 minutes.
- Transfer about half of the veggie mixture to the prepared baking dish, and spread the veggies out in an even layer. Sprinkle evenly with half of the feta cheese. Repeat by adding the remaining veggies on top in an even layer, followed by the rest of the cheese.
- In a separate mixing bowl, whisk the eggs and milk and a generous pinch of salt and pepper together until combined. Then evenly pour the egg mixture over the veggies.
- Bake for 30-40 minutes, or until a toothpick inserted in the middle of the casserole comes out clean. Serve immediately.
Notes
Did you make this?Let me know how it turned out in the comments below!
This looks amazing! Bummed I didn’t see this in time for Easter. My baby loves eggs and veggies for breakfast. Could I make this then freeze individual portions for her? Thanks!
Thanks Liza — we hope you and your little one enjoy! And yes, you should be able to freeze individual portions of this. :)
How long would this keep in the fridge for after making it?
Hi Mita! This should keep in the fridge for a few days. We hope you enjoy! :)
Just to let everyone know, if you prepare the day ahead as mentioned in the post, the eggs wil not retain their bright yellow color but will take on the colors of the veg. Disappointing from an aesthetic perspective.
This is just like one of my all-time favorite go-to meals: the frittata. I love how versatile they are! I play around with different herbs, cheeses, and protein additions (my favorites being turkey bacon and jumbo lump crab!) One thing I do differently though is bake it all in the same skillet after sauteeing the veggies. Great for flavor, convenience, and clean-up if you’re making a smaller amount. Thanks for the recipe!
Thanks for sharing Margaret Ann — your method sounds great! :D
Nice recipe. I never tried this one before. Can i add coconut oil instead of. Olive oil. I lobe the taste of it rather than olive oil. Is there any problem. Sorry i said never tried this. Please get the answer dear?
Thanks Sherly — we hope you enjoy! :) We haven’t tried coconut oil in this, but since it’s not a sweet dish, it might clash with the flavors a little. You could certainly try it though!
are you inviting us over for easter brunch? if so, count me in. i’ll bring champagne for mimosas! Love this simple wholesome dish!
This sounds perfect for an Easter Brunch, and you can’t go wrong with an asparagus and egg combo!
Hello yumminess!!! This casserole is the perfect meal to enjoy this Spring!
Thanks Tori — we hope you enjoy! :)
Delicious! The egg binds them very well together! Have you thought about adding a dash of flour to the egg mixture?
Thanks for the tip John — we hadn’t thought of that, but we might have to give it a try next time! :)
Such a delicious and easy way to cook up veggies. Definitely making a casserole like this in the next few days.
Thanks Thalia! :)