Asparagus Potato Brunch Casserole
This asparagus potato brunch casserole is a fresh dish; hearty and herby, packed with cheeses and roasted veggies. It is a simple, but sophisticated dish to celebrate Easter that is vegetarian and gluten-free. Asparagus, potatoes, mushrooms, and scallions are roasted before being folded into an egg and feta mixture peppered with Lima beans. A dish bursting with flavors and textures, have it alongside a rich creamy espresso drink for a tasty start to the Easter holiday.
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
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.
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.
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.
Nutrition
Calories: 127kcalCarbohydrates: 26.99gProtein: 10.12gFat: 13.25gSaturated Fat: 5.644gFiber: 4.8gSugar: 2.69g
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