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Make-Ahead Spring Veggie Egg Bake for a Stress-Free Brunch

A close-up slice of a bright yellow Spring veggie egg bake topped with bright green asparagus spears and melted cheese.

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Prepare this protein-packed, make-ahead egg casserole the night before for a simple, satisfying spring brunch that lets you relax while it bakes.

Ingredients

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  • 1 cup cottage cheese
  • 12 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cups fresh spinach
  • 1 cup chopped asparagus spears
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Instructions

  1. Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the cottage cheese, eggs, milk, salt, pepper, and nutmeg until combined.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the asparagus to the skillet and cook for 3 minutes. Add the spinach and cook until wilted, about 2 minutes.
  5. Spread the cooked vegetables evenly over the bottom of the prepared baking dish.
  6. Sprinkle half of the cheddar and Monterey Jack cheese over the vegetables.
  7. Pour the egg mixture evenly over the vegetables and cheese.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  9. When ready to bake, preheat your oven to 375 degrees Fahrenheit. Remove the plastic wrap.
  10. Top the casserole with the remaining cheese.
  11. Bake for 35 to 40 minutes, or until the center is set and a knife inserted near the center comes out clean.
  12. Let the asparagus egg bake rest for 5 minutes before slicing and serving.

Notes

  • For best results, use full-fat cottage cheese for a creamier texture in your healthy breakfast casserole.
  • You can substitute broccoli florets for asparagus if fresh asparagus is unavailable.
  • This dish reheats well; cover leftovers loosely with foil and warm in a 350 degree oven.

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