Asparagus, Mushroom, and Goat Cheese Breakfast Casserole

This Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese is great when you want a breakfast that’s something special! If some of these ingredients aren’t a winner for you or your family, see other breakfast casserole options below.

PIN the Breakfast Casserole with Asparagus to try it later!

Have you noticed how I love to make low-carb breakfast casseroles on the weekend? I love this kind of dish for the way you can cook once and have breakfast handled for a few days! And I’m always interested in a breakfast with asparagus! This Asparagus, Mushroom, and Goat Cheese Breakfast Casserole is a perfect idea when you have guests and want to make breakfast that’s a little bit special.

And any dad who likes asparagus, mushrooms, and goat cheese will devour this, so it might also be a good Father’s Day breakfast idea. See suggestions for other cheeses you can use, and switch out some of the vegetables too if your dad doesn’t like some of them. But if you’re an asparagus fan, I do hope you’ll try this Breakfast Casserole with Asparagus when you need a special breakfast idea!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• fresh asparagus, washed
• fresh mushrooms
• Olive Oil (affiliate link)
• goat cheese that comes in a log
• 12 eggs
• half and half, milk, or cream (optional)
• Spike Seasoning (affiliate link), or other all-purpose seasoning blend
• fresh-ground black pepper to taste

What if you’re not a fan of goat cheese?

If you’re not a fan of goat cheese use another white melting cheese like Feta, Swiss, or even Mozzarella to make this recipe.

What other vegetables could you use for this casserole?

If you don’t want asparagus or mushrooms, use other vegetables like artichoke hearts, avocado, zucchini, or red bell peppers!

Make a Low-Carb Breakfast Casserole from what you have:

You may want to read Low-Carb Breakfast Casserole Master Recipe which talks about various sizes of pans and ingredient options for this type of breakfast casserole.

How low in carbs is this breakfast with asparagus, mushrooms, and goat cheese?

This tasty Breakfast Casserole with Asparagus only has 4 net carbs per serving, with 16 grams of protein!

How to make Asparagus, Mushroom, and Goat Cheese Breakfast Casserole:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven to 375 F/190C. Spray glass or crockery casserole dish with non-stick spray or mist with olive oil. 
2. If goat cheese feels soft, put it in the freezer to get firm.
3. Wash mushrooms and slice (or use pre-sliced mushrooms). Cook mushrooms in a small amount of olive oil over medium high heat.
4. When mushrooms have released  liquid and browned, put them in the casserole dish. 
5. While mushrooms cook, trim woody ends of asparagus and cut about 1-2 inches long.
6. Wipe out pan if needed, then add more oil and cook asparagus 3-4 minutes. 
7. Put asparagus in the casserole dish, season with Spike Seasoning (affiliate link) and black pepper, then gently stir vegetables.
8. Remove goat cheese from freezer (or fridge), cut off desired amount, cut into slices, and layer goat cheese over vegetables.
9. Beat eggs, then pour eggs over the veggies.
10. Bake at 375F/190C until eggs are well set and the top is starting to lightly brown, about 45-50 minutes. Serve hot.
11. I love the melted goat cheese in this recipe! Are you a goat cheese fan?
12. Serve Asparagus, Mushroom, and Goat Cheese Breakfast Casserole hot and enjoy!

Make it a Low-Carb Meal:

If you’re serving this for a special meal, here are some side dishes you might like:

• Savory Breakfast Muffins
• Savory Almond Flour Bread
• Strawberry Spinach Salad
• Almond Flour Zucchini Muffins
• Laurel’s Jicama Salad

Want more Breakfast Casserole Ideas?

Check out Keto Breakfast Recipes the Family Will Eat or 25 Special Low-Carb Breakfast Recipes for lots more fun breakfast ideas!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Yield: Makes 8 generous servings

Asparagus, Mushroom, and Goat Cheese Breakfast Casserole

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

This delicious Asparagus, Mushroom, and Goat Cheese Breakfast Casserole would be perfect for a weekend brunch. And this is low in carbs and any leftovers will reheat beautifully in the microwave.

Ingredients

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• 1 lb. fresh asparagus, washed, ends trimmed, and cut into 1-2 inch pieces
• 1 lb. fresh mushrooms, washed and cut into thick half slices (see notes)
• 1 T olive oil (depending on your pan)
• 6 oz. goat cheese that comes in a log, cut into very thin slices
• 12 eggs
• 2 T half and half (see notes)
• 2 tsp. Spike Seasoning (see notes)
• fresh-ground black pepper to taste

Instructions

1. Preheat oven to 375 F/190C.
2. Spray a 9" x 13" glass or crockery casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick.
3. If your goat cheese feels at all soft, put it in the freezer to get firm while you prep the other ingredients.
4. Wash mushrooms and cut into thick slices (or use pre-sliced mushrooms like I did). Then cook mushrooms in a small amount of olive oil over medium high heat. 
5. When mushrooms have released all their liquid and slightly browned, put them in the bottom of the casserole dish. 
6. While mushrooms cook, trim off woody ends of asparagus and cut into pieces about 1-2 inches long.
7. Wipe out your pan if it needs it, then add a little more oil and cook the asparagus 3-4 minutes, or until it's barely starting to get cooked and has turned bright green. 
8. Put the asparagus in the casserole dish, season with Spike Seasoning (affiliate link) and black pepper, then gently stir to combine the vegetables.
9. Remove goat cheese from the freezer (or fridge), cut off desired amount, cut into slices, and layer the goat cheese on top of the vegetables. 
10. Beat eggs with the half and half until they're well combined, then pour eggs over the veggies.
11. Bake at 375F/190C until the eggs are well set and the top is starting to lightly brown, about 45-50 minutes.
12. Serve Asparagus, Mushroom, and Goat Cheese Breakfast Casserole hot.
13. This can be refrigerated and reheated in the microwave.

Notes

I used pre-sliced mushrooms which made the recipe even easier.

Use milk, half and half, or cream, whichever you prefer.

Use any all-purpose seasoning that’s good on vegetables if you don’t have Spike.

This recipe created by Kalyn.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 6gUnsaturated Fat 7gCholesterol 290mgSodium 406mgCarbohydrates 6gFiber 2gSugar 3gProtein 16g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Asparagus, Mushroom, and Goat Cheese Breakfast Casserole would be a good choice for low-carb or Keto diets, or for any phase of the original South Beach Diet. If you’re strictly following the fat guidelines for South Beach, you might want to use a bit less goat cheese.

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Breakfast Casserole with Asparagus was first posted in 2007, and I’ve made it many times for guests since then! It was last updated with better photos and more information in 2026.