Ingredients
– 1 cup asparagus, chopped adds a tender, fresh flavor rich in fiber
– 1 cup peas provides natural sweetness and vibrant color
– 1/2 cup scallions, sliced adds a mild onion flavor
– 6 large eggs forms the protein-rich base binding the casserole
– 1/2 cup milk or plant-based milk adds creaminess and moisture
– 1 cup shredded cheese (optional) for added richness and flavor
– Salt and pepper to taste enhances overall seasoning
Instructions
1-Preheat: Get your oven going at 375°F (190°C) and grease your baking dish to keep things from sticking.
2-Prep your veggies: Wash and chop your asparagus, peas, and scallions so everything cooks evenly.
3-Mix eggs and milk: Whisk together six eggs with half a cup of milk or your favorite plant-based milk, seasoning with salt and pepper.
4-Combine: Toss your chopped veggies into the egg mix. If you love cheese, now’s the time to stir it in.
5-Pour and spread: Get this colorful goodness into your baking dish, spreading as evenly as you can.
6-Bake: Slide it into the oven and bake for 25-30 minutes until the top is golden and the center is set
7-Cool & Serve: Let it rest a bit before slicing and serve warm with a side of fresh fruit or toast for a complete spring breakfast.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏳ Assemble the casserole a day ahead, cover, and refrigerate; bring to room temperature before baking.
🥕 Feel free to swap in other spring vegetables, but ensure they’re cooked through before adding the egg mixture.
🌿 For extra flavor, stir Italian seasoning, fresh basil, or other herbs into the egg mixture before pouring.
- Prep Time: 10 minutes
- Assembly time (optional): 15 minutes (if prepared ahead)
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (≈ 1/12 of casserole)