Breakfast Casserole Recipe with Asparagus, Mushrooms, and Goat Cheese

It's the morning of Christmas Eve, so let me begin by sending happy holiday wishes to my faithful readers and fellow bloggers. After I post this I'm going to take a few days off from blogging and enjoy some time with my family and friends. I hope everyone else is farther down on their Christmas to-do list than I am, and well on the way to relaxing! This recipe would be great for a special breakfast if you have holiday guests, or perfect to make on the weekend and eat during the week anytime of year.

I made this yesterday when I was frantically writing cards and wrapping presents, and left it in the oven at least 15 minutes too long. I actually was so mad at myself I wasn't sure if I wanted to post the recipe. Then earlier this morning I warmed some up in the microwave and ate it with a bit of sour cream on top, and it was so tasty (even overcooked and warmed-up the next day!) that I decided I should share the recipe. Anyone who makes it must promise me you will not aim for that golden-brown-around-the-edges look in the photo above, which is truly too done! Do as I say (in the recipe below) and not as I did!

Start by cutting asparagus in one-inch pieces and sauteeing them in olive oil for a few minutes, then make a layer of asparagus in a glass casserole dish.

Next, saute a pound or more of sliced mushrooms, and then layer them in the casserole dish on top of the asparagus.

Next cut very thin slices of goat cheese and layer that on top of the asparagus and mushrooms. (If you're not a fan of goat cheese, I think you could use a a mild white cheese like mozarella or Monterey Jack instead.) In the photo this looks like a lot of cheese, but the slices were pretty thin and it's truly only about 6 ounces of cheese.

Finally beat 12 eggs with a tiny bit of milk or cream and possibly some Spike Seasoning if you have it around, and pour over the asparagus, mushrooms, and cheeese. Bake about 45-55 minutes at 375. (And please don't overbake like I did if you can help it!)

(Before you make this you may wish to read Basic Instructions for South Beach Diet Friendly Breakfast Casseroles which has instructions for various sizes of pans and ingredient options for this type of breakfast casserole.)

Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese
(Makes 8 generous servings, recipe created by Kalyn.)

1 lb. fresh asparagus, washed, ends trimmed, and cut into 1 inch pieces
1 lb. fresh mushrooms (or more) washed and cut into half slices
1-2 T olive oil (depending on your pan)
6 oz. goat cheese (log type such as Chevre) cut into very thin slices (keep refrigerated until you are ready to use or it won't slice well)
12 eggs
2 T milk, half and half, or cream
1 tsp. Spike Seasoning (optional, but recommended)

Preheat oven to 375 F. Spray a glass casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. (I used a dish that was 13.5" X 9.5" but any size close to that will work.)

Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1 inch long. Cut mushrooms in half lengthwise, then turn and cut into half slices.

Heat a small amount of olive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5-7 minutes. Layer mushrooms in casserole dish on top of asparagus.

Remove goat cheese from refrigerator and slice into very thin slices. Layer slices of cheese on top of asparagus and mushrooms. Break eggs into mixing bowl, add milk, half and half, or cream and Spike Seasoning if using. Beat eggs a few minutes, until whites and yolks are well combined, then pour over asparagus, mushrooms, and cheese.

Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.

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South Beach Suggestions:
This would be a good choice for any phase of the South Beach Diet. Although goat cheese does have some saturated fat, it is often lower in fat than other types of cheese. I would check the label and get the lowest-fat variety you can find. For an everyday version of this, low-fat mozarella would be a good substitute.

More Varieties of Breakfast Casseroles You Might Like:
Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta
Breakfast Casserole Many Ways (basic directions)
Zucchini and Green Chile Breakfast Casserole
Broccoli Cheese Breakfast Casserole
Mushroom and Feta Breakfast Casserole
Southwestern Egg Casserole

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

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Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes Weekend Herb Blogging