Asparagus Egg Bake

This asparagus egg bake is perfect for brunch! Made with mushrooms and Swiss cheese, it can be prepared overnight – make this easy egg casserole your go-to breakfast recipe!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Bake Time 40

Total Time 1

Servings

Calories 233kcal

Author Jenny Bullistron

Equipment

Ingredients

10 large eggs
2 tablespoons unsalted butter
2 tablespoons shallot minced
2 cups asparagus diced
2 cups mushrooms diced
2 cups Swiss cheese shredded
½ cup milk
1 tablespoon parsley minced
½ teaspoon kosher salt or sea salt
¼ teaspoon black pepper ground

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with butter or non-stick cooking spray.
In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute.
Add the asparagus and mushrooms and sauté them, stirring frequently, for 5-7 minutes until the asparagus is soft. Transfer to the prepared casserole dish.
Sprinkle the Swiss cheese evenly on top of the vegetables.
In a large bowl, beat the eggs with a fork or a whisk. Mix in the milk, parsley, salt, and black pepper.
Pour the egg mixture over the cheese.
Bake in the oven for 35 to 40 minutes, until a knife inserted in the center comes out clean.
Let stand for 10 minutes before cutting.

Nutrition