Can I make this recipe dairy-free?

Absolutely! Replace the Havarti with your favorite dairy-free cheese shreds, substitute the feta with a dairy-free alternative or nutritional yeast for a cheesy flavor, and confirm your almond milk is unsweetened. The texture will be slightly different but still delicious.

What's the best way to prevent a watery casserole?

The key is properly cooking the vegetables before adding them to the casserole. Make sure to fully wilt the spinach and cook off excess moisture from all vegetables. Also, thoroughly drain the artichoke hearts - you can even pat them dry with paper towels for extra insurance.

Can I use frozen vegetables instead of fresh?

Yes, but with some adjustments. Thaw frozen vegetables completely and pat dry before using. You may need to reduce cooking time in the skillet since they're partially cooked. Frozen spinach works well but must be thoroughly drained and squeezed to remove excess moisture.

How can I tell when the casserole is perfectly done?

Look for these signs: the edges should be pulling away slightly from the sides of the dish, the top should be set and not jiggly in the center, and a knife inserted in the middle should come out clean without raw egg. The top should be lightly golden but not brown.

Spring Vegetable Egg Casserole Recipe

Name: Spring Vegetable Egg Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1/2 cup diced yellow onion; 2 cups asparagus, cut into 1-inch pieces; 2 cups chopped broccoli florets; 6 cups packed fresh spinach leaves; 2 cloves garlic, minced; 1 (14 oz) can artichoke hearts, drained and roughly chopped; 2 tablespoons freshly chopped basil; 2 green onions, sliced (divided use); 4 ounces shredded Havarti cheese; 1/3 cup crumbled feta cheese; 12 large eggs, whisked; 1/2 cup Almond Breeze Original Almond Milk; Salt and black pepper, to taste

This Spring Vegetable Egg Casserole is a vibrant celebration of fresh seasonal vegetables and protein-packed eggs. Ready in under an hour, this colorful dish balances the earthy flavors of asparagus and broccoli with creamy Havarti and tangy feta cheese. Perfect for brunches, meal prep, or a light dinner, this casserole delivers nutrition and flavor in every forkful.

Why You’ll Love This Recipe

Nutrient-Dense: Packed with vegetables like asparagus, broccoli, and spinach, this casserole delivers impressive nutritional value in each serving.
Meal Prep Champion: Make it once and enjoy protein-packed breakfasts all week – it reheats beautifully and keeps well in the refrigerator.
Customizable: The recipe welcomes substitutions based on what’s in your fridge, making it perfect for using up vegetables before they spoil.
Company-Worthy: Impressive enough for guests but simple enough for weekday preparation, this casserole strikes the perfect balance between elegant and effortless.

Ingredients You’ll Need

Olive oil: Creates the base for sautéing vegetables, adding a subtle fruity flavor that enhances the vegetable medley.
Yellow onion: Provides aromatic sweetness and depth; dice it evenly for consistent cooking.
Asparagus: The star spring vegetable that adds distinctive flavor and a tender-crisp texture; thinner stalks work best in casseroles.
Broccoli florets: Contributes excellent texture and nutritional value; cut into bite-sized pieces for even cooking.
Fresh spinach: Wilts down dramatically while adding nutrients and a beautiful green color throughout the casserole.
Garlic: Essential for depth of flavor; fresh is infinitely better than pre-minced for this recipe.
Artichoke hearts: Adds a distinctive Mediterranean flavor and interesting texture; be sure to drain well to prevent excess moisture.
Fresh basil: Brings brightness and aromatic quality that dried herbs simply can’t match.
Green onions: Provides a mild onion flavor and beautiful color contrast; reserve some for garnishing.
Havarti cheese: Creates a creamy, melty layer that binds the vegetables together; its buttery flavor complements the vegetables perfectly.
Eggs: Forms the protein-rich foundation of the casserole; whisk thoroughly for the fluffiest texture.
Almond milk: Adds creaminess with fewer calories than regular milk; helps create a light, fluffy egg texture.
Feta cheese: Adds a tangy, salty punch that balances the mild Havarti; the crumbled texture creates pockets of flavor throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Meaty

Add protein by incorporating 1 cup of diced ham, crumbled cooked bacon, or sliced chicken sausage before baking.

Seasonal Swaps

Replace spring vegetables with summer squash and cherry tomatoes in summer, butternut squash and kale in fall, or leeks and mushrooms in winter.

Cheese Alternatives

Experiment with different cheese combinations – try Swiss and Parmesan, Gruyère and goat cheese, or cheddar and Monterey Jack.

Herb Garden

Switch up the herbs with dill, thyme, oregano, or a combination that complements your taste preferences.

How to Make Spring Vegetable Egg Casserole

Step 1: Prepare Your Oven and Baking Dish

Preheat the oven to 350°F. Coat a 9×13 inch baking dish with nonstick cooking spray, ensuring all corners and sides are covered for easy serving later.

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet over high heat. Add diced onion and cook until it becomes translucent and tender, about 3 minutes. Add the asparagus, broccoli, spinach, and minced garlic, cooking for another 4 minutes until the vegetables soften and the spinach wilts completely.

Step 3: Finish the Vegetable Mixture

Stir in the chopped artichoke hearts, fresh basil, and half of the sliced green onions. Season with salt and black pepper to taste. Transfer this colorful vegetable mixture into your prepared baking dish, spreading it evenly.

Step 4: Add Cheese Layer

Sprinkle the shredded Havarti cheese evenly over the vegetable mixture, creating a layer that will melt into creamy pockets throughout the casserole.

Step 5: Prepare and Add Egg Mixture

In a medium bowl, whisk together the eggs and almond milk until well combined and slightly frothy. Season with salt and black pepper. Pour this mixture evenly over the vegetables and Havarti cheese, ensuring it seeps down between the vegetables.

Step 6: Final Touches and Baking

Sprinkle the remaining green onions and crumbled feta cheese on top. Bake for 30-35 minutes until the eggs are completely set and the edges turn slightly golden. A knife inserted into the center should come out clean.

Step 7: Rest and Serve

Allow the casserole to cool for 10 minutes before cutting into squares. This resting period helps the casserole set up for cleaner slices.

Pro Tips for Making the Recipe

Precook Vegetables Properly: Don’t skip the sautéing step – it removes excess moisture from vegetables and develops their flavors.
Room Temperature Eggs: Take eggs out of the refrigerator 30 minutes before cooking for more even baking.
Don’t Overmix: When combining eggs with milk, whisk just until integrated – overmixing can make the final texture tough.
Watch for Doneness: The casserole should be just set in the center – overbaking leads to dry, rubbery eggs.
Layer Strategically: Distribute vegetables evenly and make sure cheese is spread throughout for the best flavor in every bite.

How to Serve

Breakfast or Brunch

Serve with toasted sourdough, fresh fruit, and coffee for a complete morning meal.

Light Dinner

Pair with a simple arugula salad dressed with lemon vinaigrette and a glass of crisp white wine.

Potluck Contribution

Transport in the baking dish covered with foil. It’s delicious at room temperature, making it perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually develop nicely after a day in the fridge.

Freezing

Cut cooled casserole into individual portions and freeze wrapped in plastic wrap and foil for up to 2 months. This makes for quick grab-and-go breakfasts.

Reheating

For best texture, reheat refrigerated portions in a 350°F oven for 10 minutes or in the microwave for 1-2 minutes until just warmed through. Frozen portions should be thawed overnight in the refrigerator before reheating.

FAQs

Can I make this recipe dairy-free?

Absolutely! Replace the Havarti with your favorite dairy-free cheese shreds, substitute the feta with a dairy-free alternative or nutritional yeast for a cheesy flavor, and confirm your almond milk is unsweetened. The texture will be slightly different but still delicious.
What’s the best way to prevent a watery casserole?

The key is properly cooking the vegetables before adding them to the casserole. Make sure to fully wilt the spinach and cook off excess moisture from all vegetables. Also, thoroughly drain the artichoke hearts – you can even pat them dry with paper towels for extra insurance.
Can I use frozen vegetables instead of fresh?

Yes, but with some adjustments. Thaw frozen vegetables completely and pat dry before using. You may need to reduce cooking time in the skillet since they’re partially cooked. Frozen spinach works well but must be thoroughly drained and squeezed to remove excess moisture.
How can I tell when the casserole is perfectly done?

Look for these signs: the edges should be pulling away slightly from the sides of the dish, the top should be set and not jiggly in the center, and a knife inserted in the middle should come out clean without raw egg. The top should be lightly golden but not brown.

Final Thoughts

This Spring Vegetable Egg Casserole transforms ordinary ingredients into something truly special. It’s the recipe I turn to when I want to impress without stress – simple enough for weekday breakfasts but elegant enough for special brunches. The vibrant vegetables, melty cheese, and fluffy eggs create a dish that nourishes body and soul. Give it a try this week, and I guarantee it will become a repeat performer in your kitchen!