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!
Made this for a baby shower and it was so good! The only big difference we found was that it took an hour to bake all the way through. I used green pepper instead of snap peas as peas were much more expensive at the time I made it. I added some garlic pepper seasoning too for more flavor.
We’re so glad you enjoyed it, Erica, thanks for sharing with us!
Absolutely DELICIOUS
The leftovers heated up beautifully.
Thank You so MUCH!!!!
Thanks, Christy, we’re so glad you enjoyed it!
What about doing this in a small slow cooker? Have you tried it that way? Just wondering. :)
I actually haven’t tried making egg casseroles in the slow cooker before. If you give it a try, would love to hear what you find!
I’m really interested in making the recipe. The first time I saw the recipe. Because I’m always making egg fry from just 1 onion 1 egg 2 crispy and 1 spoon oil. Thanks for sharing your recipe.
Do have the nutritional information and proportions for your recipes? I am diabetic and could really use this info.
Thanks, Theresa
Hi Theresa! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Theresa Martin, it would be difficult to give the nutritional info with the number of variables in the recipe. I would suggest calculating the info for each vegetable you use plus the eggs and oil. Shouldn’t be too difficult!
This looks easy and tasty, would love to try it.
I have made this twice already! It was just great! I used half eggs and half egg whites ( added a few extra egg whites) and it turned our great…Even my two year old ate veggies for breakfast. I now have a great use for all those left over cooked veggies that aren’t enough for another full meal for my family. Thanks!
Thanks for sharing with us, Mary — we’re so glad you and your little one are fans! :)
This sounds so good. I can’t wait to try it. Do you think I can put a layer of hash browns at the bottom of the dish before assembling the rest of the casserole?
Thank you Joan — we hope you enjoy it! We haven’t tried doing a layer of hash browns at the bottom (though we think that sounds delicious), and we think it should work great! :)
This spring casserole looks absolutely delicious, Ali!! Such a great combo and I’m a huge fan of asparagus! I can’t get enough of it right now. :-)
I really want to make this soon! I’m vegan, so I’ll just replace the eggs with a mixture of silken tofu, turmeric and kala namak. I did that with a hash brown casserole some time ago and it turned out really great (https://veganheaven.org/recipe/vegetarian-breakfast-casserole/). I SO can’t wait to give this a try soon. I guess it would also be great for dinner with a green salad. Yummy! Thanks so much for sharing this. :-)
Sina
Thank you Sina — we hope you enjoy it and we hope those adaptations work out well for you! Thanks for your sweet comment! :)
Hey. As your request i tried with olive oil. As well as for my hubby request i tried also with coconut oil too.There is some taste difference whiledoing so. I liked olive taste. So., i love your opinion. Thank you?
Thanks for sharing Sherly — we’re glad you enjoyed the olive oil in this and the casserole itself! :)