Spring Brunch Vegetable Egg Casserole

CAN YOU SPRING FOR ANOTHER EGG DISH?

Cook's notes: Spring Vegetable Egg Casserole is a great way to highlight all of your favorite seasonal veggies. The dish would be perfect for your next brunch. It’s a delicious make-ahead dish to serve a crowd when paired with zesty feta cheese and baked up into an easy casserole. Some suggested combinations include: asparagus, spring onions, tomatoes, spinach and peppers, broccoli and garlic, zucchini but the list of possibilities can easily go on and on. Chop veggies ahead for easier prep.

This egg dish can be made in advance. Just cover and refrigerate the casserole for up to one day before baking. Remove the cover, let the casserole rest at room temperature while the oven is heating up, and bake as directed.
The recipe serves 6-8 and is adapted from gimmesomeoven.com.

Ingredients:

• 2 tablespoons olive oil, divided
• 3/4 cup onions, diced
• 1/2 cup of each red and yellow peppers, diced
• 2 garlic cloves, minced
• 1 large carrot (or 1 cup of baby carrots), peeled and diced
• 1/2 pound asparagus, cut on the diagonal into bite-sized pieces
• 1 cup diced white button mushrooms
• 4 ounces sugar snap peas, halved or 1 cup chopped spinach
• 2 cups chopped broccoli florets
• 1 cup grape tomatoes, halved and patted dry on a paper towel
• 4 ounces crumbled feta cheese, 1-1/2 cups white cheddar cheese, sharp yellow cheddar, or a combination of the cheddar cheeses
• 12 large eggs, whisked
• 1/2 cup 2 % milk
• Salt and pepper
• 1 teaspoon dry mustard
• 2 teaspoons Italian seasoning, 2 teaspoons herbes de Provence or Elote seasoning, divided 
  

Directions:

• Preheat the oven to 350 degrees. Grease a 9 x 13-inch baking dish with cooking spray.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add onions and peppers saute for 3 minutes. Add in garlic and cook 2 minutes more.
• Add the remaining 1 tablespoon of oil with carrots, asparagus, snap peas, broccoli, and stir to combine. Continue cooking for about 8-10 minutes, stirring occasionally, until the veggies have softened and cooked through. Add the mushrooms, spinach if using, and tomatoes. Sprinkle with 1 teaspoon spice seasoning. Stir for another 3-4 minutes. Place veggies mixture on two paper towels to drain liquid.
• Transfer about half of the veggie mixture to the prepared baking dish, and spread the veggies out in an even layer. Sprinkle evenly with half of the feta cheese or 1 cup of cheddar cheese. Repeat by adding the remaining veggies on top in an even layer, followed by the remaining cheese.
• In a separate mixing bowl, whisk the eggs, mustard, rest of the seasoning, and milk with a generous pinch of salt and pepper together until combined. Pour the egg mixture over the veggies.
• Bake for 35-40 minutes, or until a toothpick inserted in the middle of the casserole comes out clean. Serve immediately.
• If you would like to make this casserole in advance, just cover and refrigerate the casserole for up to 1 day before baking. Then remove the cover, let the casserole rest out at room temperature while the oven is heating up, then bake as directed.