This delicious asparagus and potato casserole, bursting with spring textures and flavors, is perfect for Easter brunch. In this recipe, roasted potatoes, mushrooms, asparagus, and scallions are folded into a feta-egg mixture with lima beans. This is a bright, green, and healthy meal that is vegetarian and gluten-free!
This dish is full of deep, earthy flavors from the mushrooms and potatoes, and bright, light tastes from the asparagus and feta.
Pair this dish with an espresso-based drink like a latte or cappuccino. If you want to add a little side, try serving it alongside a green salad with pistachios, Parmesan cheese, and citrus.
For this dish, I like to use asparagus that has medium thickness. Really thin asparagus can lose all of its moisture during the roasting, and I find really thick asparagus can overwhelm each bite. If you can only find really thick asparagus, cut them in half lengthwise. If you only have matchstick asparagus, skip the roasting process.
What You Need To Make Asparagus Potato Brunch Casserole
To make this asparagus potato brunch casserole, you need several fresh ingredients: fresh asparagus, small potatoes, eggs, feta, scallions, Lima beans, olive oil, salt, pepper, and baby mushrooms.
If you don’t like mushrooms, you can omit these and use more asparagus. You can also swap out the feta cheese for goat cheese.
Lima beans add a nice burst of color, flavor, and texture, but can be omitted or substituted if you prefer. White beans or cannellini beans would be a good alternative. I used frozen Lima beans, but you use canned or, even better, fresh, if they are in season in your area.
- Feta cheese
- Lima beans
- Baby mushrooms
- Baby potatoes
- Olive oil
- Kosher salt
To make this asparagus potato Easter brunch casserole, you will need a casserole dish, a baking sheet, a sharp knife, a cutting board, two bowls, and a whisk. You will also need parchment paper to line your baking sheet.
How To Make Asparagus Potato Brunch Casserole
Roast the vegetables: Preheat an oven to 375ºF. Chop the asparagus into 2-inch sections, discarding the tough woody portion at the bottom of the stalk.
Slice the mushrooms into ½ inch slices. Slice the scallions into thin rounds.
Chop the potatoes into quarters. Place the potatoes in the bowl and toss in oil, salt, and pepper. Place on the baking sheet and bake for 10 minutes.
While the potatoes are cooking, toss the asparagus, scallions, and mushrooms in oil, salt, and pepper. Add to the baking sheet with the potatoes and roast for 15 more minutes. Remove from the oven and set aside.
Prepare the casserole mixture: Put the eggs in a bowl and whisk until well combined. Crumble the feta and add to the mixture.
Add in the roasted vegetables and lima beans. Place in an oiled casserole dish.
Bake the casserole: Put the casserole in the oven, still preheated to 375ºF. Bake for 30-35 minutes or until just set.
Serve: Serve with a sprinkle of feta cheese. Enjoy!
I can’t find fresh asparagus. What can I use instead?
Sometimes asparagus is hard to get out of season, or what is available is old, slimy, or woody. If you can’t find asparagus, try looking for broccolini or broccoli. If you use broccoli, when you prepare it, try to leave as much of the stalk as you can, and roast it with the potatoes.
Can I make this in advance?
While this is best eaten when it’s first out of the oven, you can make it the night before and reheat it before you serve it.
Asparagus Potato Brunch Casserole
- 6 large eggs
- 6 oz feta cheese
- 2 scallions
- ½ cup of lima beans
- 6 oz baby mushrooms
- 6 oz asparagus
- 4 oz baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- Preheat an oven to 375ºF.
- Remove ½ cup of lima beans from the freezer (if using frozen) and allow to thaw.
- Chop the asparagus, mushrooms, scallions, and potatoes.
- Place the potatoes in a bowl and toss with 1 tablespoon olive oil, ½ teaspoon kosher salt, and 1/2 teaspoon ground pepper.
- Place on the baking sheet and bake for 10 minutes.
- Toss the asparagus, scallions, and mushrooms in the same bowl and add to the baking sheet. Roast for 15 more minutes.
- Remove the sheet pan from the oven and set it aside.
- Crack 6 large eggs in a bowl, and whisk until well combined.
- Crumble 6 oz feta and add to the eggs.
- Fold in the roasted vegetables and lima beans.
- Place mixture in an oiled casserole dish and bake in the oven, set to 375ªF
- Bake for 30-35 minutes or until just set.
- Remove from the oven and allow to cool slightly.
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