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Asparagus, Mushroom and Goat Cheese Breakfast Casserole

February 17, 2016

Asparagus is starting to appear at the market, and one of our favorite ways to use this local spring vegetable is in a deliciously cheesy breakfast casserole. Just as good leftover for dinner!

Serves six people. 


  • 2 tablespoons olive oil, divided
  • 1/2 pound sliced crimini mushrooms
  • 1 teaspoon dried thyme, crushed
  • 2 cloves garlic, crushed
  • salt and pepper to taste
  • 1 pound asparagus, bottoms trimmed and cut in bite-size pieces
  • 1/2 pound log goat cheese, sliced into about 9 rounds
  • 10 large eggs
  • 1 cup lowfat cottage cheese (optional)


  1. Preheat oven to 350 degrees F.
  2. Heat 1 tablespoon oil in a saute pan over medium heat. Lightly butter an 8-inch baking dish.
  3. Saute mushrooms and thyme until tender, about 5 minutes. Add garlic and saute an additional minute, until fragrant. Transfer mixture to the prepared baking pan, and spread evenly.
  4. In the same pan, add remaining tablespoon oil and saute asparagus until crisp-tender, about 4 minutes. Spread asparagus over the mushroom mixture and top with the goat cheese rounds.
  5. While asparagus cooks, whisk eggs and cottage cheese (if using) in a medium bowl. Season to taste with salt and pepper.
  6. Pour egg mixture into the pan, evenly coating the cheese and veggies. Bake until casserole is browned on the edges and center is just set, about 30 to 40 minutes. Let sit for 10 minutes before serving.

Cook’s note: Equally good using crumbled feta in place of the goat cheese.

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There was no oven temperature mentioned in the instructions.

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