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N** Asparagus Mushroom Breakfast Casserole


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  • 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. cheese
  • 12 eggs
  • 2 T milk, half and half, or cream
  • 1 tsp. Spike Seasoning (optional, but recommended)


Adapted from


Step 1

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.

Layer 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.


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