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vegetarian spring egg casserole

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Vegetarian Spring Egg Casserole

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.

Ingredients:

  • 3 tablespoons unsalted butter
  • 1 ½ 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)
  • 1 (12 ounce) bunch asparagus, trimmed and cut into 1-inch pieces

Directions:

  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees 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.

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