Spring Vegetable Egg Casserole

Savor the Fresh Goodness of Spring Vegetable Egg Casserole

Embark on a seasonal journey with this Spring Vegetable Egg Casserole recipe, bringing together crisp garden vegetables, creamy feta cheese, and fluffy baked eggs in one wholesome dish.

Whether it’s a holiday brunch, a weekend breakfast, or a meal prep solution for busy mornings, this casserole highlights the best of spring flavors while delivering comfort in every bite.

Ideal for gatherings with family or friends, this recipe showcases the brightness of seasonal vegetables paired with the richness of eggs. Ready to add a colorful and healthy dish to your menu? Let’s dive into this straightforward and rewarding recipe for Spring Vegetable Egg Casserole.

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Flavorful and Nutritious: Your New Favorite Spring Vegetable Egg Casserole

This Spring Vegetable Egg Casserole is more than just an egg dish. It’s a celebration of freshness, combining asparagus, broccoli, mushrooms, and other vibrant vegetables with creamy feta cheese for irresistible flavor.

Not only is it easy to make, but it also works perfectly as a make-ahead meal. The eggs bake into a light and fluffy base that complements the hearty vegetables. Best of all, this casserole adapts easily to your taste—swap in your favorite seasonal vegetables and make it your own.

Here’s how you can bake a crowd-pleasing casserole that’s as nourishing as it is beautiful, complete with helpful tips to make every slice perfect.

Serving Suggestions: enjoy this casserole with fresh fruit, a side of toast, or a simple green salad.

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Pro Tips for the Perfect Spring Vegetable Egg Casserole

1. Use Fresh Vegetables: Choose seasonal veggies like asparagus, peas, or cherry tomatoes for the best taste.
2. Sauté Before Baking: Lightly cooking the vegetables brings out their flavor and prevents excess moisture.
3. Whisk Eggs Well: Ensure the eggs and milk are fully blended for a smooth and fluffy texture.
4. Layer Ingredients Evenly: Spread vegetables and cheese in layers to create a balanced bite in every slice.
5. Don’t Overbake: Check with a toothpick. If it comes out clean, the casserole is ready to serve.

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Spring Vegetable Egg Casserole Recipe

• Preparation time: 15 minutes
• Cooking time: 40 minutes
• Servings: 6–8
• Equipment: Large skillet, mixing bowls, 9×13-inch baking dish, whisk

With this easy recipe, your kitchen fills with the fresh aroma of spring vegetables, and the finished casserole becomes a warm, colorful centerpiece for your table.

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Ingredients:

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 1 large carrot, peeled and diced (or 1 cup baby carrots, diced)
• 1 pound asparagus, cut diagonally into bite-sized pieces
• 4 ounces sugar snap peas, halved
• 3–4 cups chopped broccoli florets (about 1 medium head)
• 2 cloves garlic, minced
• 8 ounces baby bella mushrooms, sliced
• 1 pint cherry tomatoes, halved
• 4 ounces feta cheese, crumbled
• 12 large eggs, whisked
• ½ cup milk
• Salt and pepper, to taste
• Cooking spray for greasing

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Directions:

1. Preheat and Prepare: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray.
2. Sauté Onion: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion and sauté for 4–5 minutes until soft.
3. Cook Vegetables: Add the remaining olive oil, carrot, asparagus, snap peas, broccoli, and garlic. Stir to combine. Cook for 8–10 minutes until softened.
4. Add Mushrooms and Tomatoes: Stir in mushrooms and cherry tomatoes. Cook another 3–4 minutes until slightly tender.
5. Layer the Dish: Transfer half the cooked vegetables to the baking dish. Spread evenly. Sprinkle with half the feta cheese. Repeat with the rest of the vegetables and feta.
6. Whisk Eggs and Milk: In a separate bowl, whisk together the eggs, milk, salt, and pepper until smooth.
7. Assemble and Bake: Pour the egg mixture evenly over the vegetables and cheese. Bake uncovered for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Let the casserole rest for 5 minutes before slicing. Serve warm.

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Enjoy the Freshness of Spring Vegetable Egg Casserole

Learning how to make Spring Vegetable Egg Casserole brings you a dish that is versatile, healthy, and satisfying. The fluffy eggs hold the vegetables together, while the feta adds tangy richness. Every bite is balanced and full of flavor.

This casserole works for breakfast, brunch, or even dinner. Pair it with roasted potatoes for a heartier meal, or serve with a fruit salad for something lighter. Because it reheats well, it’s also a fantastic option for meal prepping during busy weeks.

Once you try this recipe, you’ll find yourself returning to it throughout the year. Swap in zucchini in summer, sweet potatoes in fall, or kale in winter. It’s a flexible recipe that celebrates the seasons.

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Storage Solutions for Spring Vegetable Egg Casserole

This casserole keeps well, making it perfect for preparing ahead:

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm slices in the oven at 325°F until heated through, or microwave for a quick option.

By storing it properly, you’ll always have a nourishing and delicious meal ready when you need it.

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Ready to Relish!

Now that you know how to make Spring Vegetable Egg Casserole, you have a recipe that’s colorful, nutritious, and satisfying. With seasonal vegetables, creamy feta, and fluffy eggs, it’s a dish that celebrates freshness and flavor in every bite.

Perfect for family meals, festive brunches, or weekday lunches, this casserole proves that wholesome food can also be comforting and delicious.

So gather your vegetables, whisk your eggs, and bake a dish that will quickly become a household favorite. This Spring Vegetable Egg Casserole is the perfect balance of health, flavor, and simplicity.

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