Vegetarian Spring Egg Casserole

Dotdash Meredith

This easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It's perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before and bake it in the morning when you're ready.

Prep/Cook Time: 9 Hours 15 Minutes, Servings: 8

Ingredients

3 tablespoons unsalted butter
1½ cups chopped scallions
4 cloves garlic, finely chopped
6 ounces fresh baby spinach (about 10 cups), chopped
1 cup whole milk
4 ounces reduced-fat cream cheese, softened
6 large eggs, beaten
¾ cup shredded whole-milk mozzarella cheese
½ teaspoon salt
8 ounces whole-grain crusty bread, cut into 1-inch cubes (about 5 cups)
12 ounces asparagus, trimmed and cut into 1-inch pieces

Directions

Melt butter in a large skillet over medium-high heat. Add scallions and garlic; cook, stirring occasionally, until slightly softened, about 2 minutes. Add spinach; cook, stirring often, until starting to wilt, about 1 minute. Remove from heat.
Whisk milk and cream cheese in a large bowl until combined. Stir in eggs, mozzarella and salt. Stir in bread cubes and asparagus until well coated. Stir in spinach mixture. Pour into a 9-by-13-inch baking dish coated with cooking spray. Cover with foil; chill for at least 8 hours or up to 24 hours.
Preheat oven to 350°F. Bake the casserole, covered, for 30 minutes. Uncover; continue baking until the top is browned and the custard is set, 25 to 30 minutes more.

Nutritional Information

Per Serving: 267 Calories, Total Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 168 mg, Carbohydrates: 20 g, Fiber: 4 g, Total Sugars: 5 g, Protein: 15 g, Sodium: 467 mg, Potassium: 360 mg, Iron: 3 mg, Folate: 117 mcg, Calcium: 0 mg, Vitamin A: 2512 IU, Vitamin C: 13 mg

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