Monday, December 24, 2007

Breakfast Casserole Recipe with Asparagus, Mushrooms, and Goat Cheese

Asparagus and Mushroom Breakfast CasseroleIt'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 mozzarella 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 cheese. 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.)

Ingredients:
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)

Instructions:
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 mozzarella 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
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44 comments:

meeso said...

I would have loved to have this for breakfast!

MyKitchenInHalfCups said...

This one really rocks me Kalyn. I love every ingredient and it looks easy to get into the oven! I'm thinking new years!
Merry Christmas to you and all you love.

SteamyKitchen said...

this is perfect for xmas brunch!

Asha said...

Merry Christmas and a very happy new year to you and your's Kalyn. Enjoy the festivities!:))

One Food Guy said...

I never would have thought to make eggs in this way, in a casserole dish. Very nice, it's hard to go wrong with asparagus, mushrooms and goat cheese!

Happy Holidays from One Food Guy!

Rachel said...

This looks great! I love the idea of a make-ahead breakfast.

Pille said...

What a lovely-sounding recipe! The Christmas Eve has just come to end here, and we've had two Christmas meals already. I think we'll opt for a rather light breakfast tomorrow, but your recipe would be excellent during cold winter mornings!
Merry Christmas, dear Kalyn!

Lydia said...

Happy holidays, Kalyn. May your days be merry and bright.

Cynthia said...

Oh this dish is oozing with goodness.

Happy holidays to you and the family.

Merisi said...

Thank you for this wonderful recipe. You give "test kitchen" a whole new meaning. :-)
Thank you for the research, time, work, and knowledge you put in each and every post of yours throughout the year. Even though I do not comment often, I enjoy visiting your blog each and every time I come around.
Merry Christmas to you and your loved ones. Enjoy a well earned rest!

katiez said...

It looks wonderful - I'm already getting impatient for aspatagus season.
Happy Holidays - relax and enjoy!

Kevin said...

What a great breakfast! Happy Holidays!

Kirsten said...

This looks so delicious! Glad you are taking a few days off to enjoy family.

It really doesn't look overcooked in the photo. :)

Bellini Valli said...

Sounds heavenly for a Christmas brunch Kalyn. I'm glad that you had such a wonderful holiday filled with happiness, contentment and love.

valereee said...

Wow, looks great! I wish I'd checked here on Saturday when I was supposed to be making a breakfast casserole for a Sunday brunch at a friend's house. I ended up punting and making stuffed mushrooms which turned out fine, but I really wanted breakfast casserole and couldn't find a recipe that didn't use bread as its base.

joey said...

This looks like a perfect dish to come downstairs to on Christmas morning! Too much cheese? Never! :) I love goat's cheese...mmm!

Happy Holidays!

Chris said...

I am a huge fan of breakfas casserole's like this. I am so excited to try this one soon. Happy Holidays! Enjoy your break.

ejm said...

It looks delicious (not overdone at all), Kalyn. And I'm so glad to hear that it is a forgiving recipe so that it tastes good even if you do think you've cooked it too long.

Merry Christmas!!

-Elizabeth

P.S. This morning, we had an omelette made with leftover ham/peppers/onion spaghettini with toast spread with goat cheese. If we'd had mushrooms, we'd have added those too.

Maria said...

This is a great one for a crowd! I am glad you are taking a break! I hope you have a wonderful holiday season! Thanks for all of your wonderful blog entries!

Christine said...

We all are guilty of leaving a dish (or three) in the oven too long. I think your photo looks delicious despite the overcooking and I just may make it this weekend for a family crowd that will be arriving on Friday.
Hope your Christmas was relaxing and wonderful Kalyn. All my best to you in 2008!

Ms. Glaze said...

You do the Christmas casserole too? I thought just my family did this! We always have it every Christmas morning without fail! Great recipe. Merry Christmas and Happy New Year Kalyn!

Deborah Dowd said...

Kalyn, I hope you are enjoying your down time with your family and a very happy holiday season to you! This sounds like a great altetnative to the usual breakfast casserole that incorporates sausage, and I will try it the way you suggest!

Terry B said...

Kalyn--This sounds delicious! And I applaud your admitting to having overcooked it. Personally, if I decide I would change a recipe when I post it--a little more of this, a little less of that--I just write the recipe as I would prepare it.

Gay Carrillo said...

Merry Christmas, Kalyn. I just might make one like this for the family. Thanks.

Gloria said...

Kalyn, this a really nice recipe, I love it.

christine (myplateoryours) said...

Happy Holidays to you, Kalyn. Thanks for a year's worth of good food thoughts. Your blog is one of the first I read and and a solid favorite. Here's to a great new year.
Christine

Kalyn said...

As you can tell, I've really been staying away from the computer for a few days! I do appreciate all the Christmas and New Year's wishes from my great blogging friends and readers!

Andra said...

I have this in the oven now! I used asparagus, mushrooms and low fat feta cheese (about 4 ounces.) I also seasoned the eggs with Bacon Salt, which is so good. I'm going to enjoy this for breakfast this week, or for lunch with a green salad. :)

Kalyn said...

Andra, hope you will really enjoy it.

Monique said...

Hi, I have recently lost 50 pounds on Atkins Diet. I still have 70 more pounds to loose. I need a change. Souyh Beach diet seemed the most logical choice. Has anyone made this switch? If so. how did it work for you?

Kalyn said...

Monique, I've talked to a lot of people who've switched to South Beach after doing a more low-carb approach. I think you just need to be careful about slowly adding back whole grains and other "good" carbs to your diet. I strongly recommend reading the whole South Beach Diet book (the newest one is best) and then starting on phase two.

valereee said...

I agree with Kalyn -- I use an Atkins induction whenever I'm trying to lose weight because within three days, my desire for carbs is gone. But for me, after a very short time, Atkins gets way too boring. I like veggies too much. So I generally switch to a "good carbs" program at that point. I try to stay there, but eventually I'll have some bad carbs the the cravings will come roaring back and the weight will start to creep on again. So back I go to Atkins for at least three days. :D

Kalyn said...

Valeree, thanks for chiming in. (And good to know I'm not the only one who goes off the wagon once in a while!)

valereee said...

LOL! Sometimes I go WAY off the wagon. I'm back on Atkins induction (day 5) right now because I let nearly fifteen pounds "creep back on" over the past three years. I have a really hard time getting back on board once the carb cravings get me in their clutches. :D

Kalyn said...

Valeree, I guess I'm lucky that I have this blog, because I can't stay out of control for too long! People are depending on me! (Although I never try to pretend that I'm perfect, LOL! My worst time is at Christmas when I gain a few pounds every year and then lose them in January!)

ttfn300 said...

lovely!! i added some sundried tomatoes, so delicious :)

Kalyn said...

Love the idea of sun-dried tomatoes!

esper_d said...

You never fail to amaze me with wonderful recipes.

FoodandWineChickie said...

Perfect recipe for asparagus season, which is thankfully upon us.

Annie Solomon said...

Hi, Kalyn!

Still enjoying your site and recipes and still planning for my Feb brunch.

Am curious about the freezing of this. If you freeze and thaw in fridge, how do you reheat?

And does freezing change the taste?

Kalyn said...

You can freeze and thaw this, but I think it definitely affects the quality. When it's frozen, it releases liquid when it thaws. I used to freeze this type of dish, but now I'd be much more likely to just make it a few days ahead and keep in the refrigerator. If you're reheating the whole thing I'd use the oven, otherwise just microwave for 1-2 minutes.

Linda said...

Can't wait to try this recipe. I am a great fan of your site.

Linda Powers
www.powershealth.com

H.Vitae said...

Just made this for mothers day brunch. I added scallions in the casserole as well as on top as a garnish. It was a BIG hit. So yummy!!

Kalyn Denny said...

So glad to hear it was a hit!

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