Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese
This low-carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese is great when you need a breakfast that’s something special!
PIN Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese to try it later!
I’m really into breakfast casseroles; have you noticed? A few years ago I shared 20 Favorite Low-Carb Breakfast Recipes, and this Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese is another breakfast that’s perfect any time you have guests and want to make a breakfast that’s a little bit special.
But what if your guests don’t like goat cheese? For sure the soft goat cheese I’m using here isn’t everyone’s cup of tea, and if you think some of your guests might not have gained an appreciation for it, I’d use Feta cheese or even grated Mozzarella to make this.
About Low-Carb Breakfast Casseroles:
Before you make this you may want to read Basic Instructions for Low-Carb Breakfast Casseroles which talks about various sizes of pans and ingredient options for this type of breakfast casserole.
How to Make Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese:
(Scroll down for complete printable recipe, including nutritional information.)
- Wash mushrooms and cut into thick slices; then saute in a small amount of olive oil in a non-stick pan. I used my new favorite Green Pan (affiliate link) for this.
- When mushrooms have released all their liquid and slightly browned, put them in the bottom of the casserole dish.
- Add a little more oil (but don’t wipe out pan) and saute the asparagus 3-4 minutes, or until it’s barely starting to get cooked and has turned bright green.
- Put the asparagus in the casserole dish, season with Spike Seasoning (affiliate link) and black pepper, then gently stir to combine the vegetables.
- Cut off desired amount from a log of goat cheese that’s cold from the fridge (so it will slice) and layer the goat cheese on top of the vegetables.
- Pour over beaten eggs.
- Bake at 375F/190C until the eggs are well set and the top is starting to lightly brown, about 45 minutes. Serve hot
I love the melted goat cheese in this Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese! Are you a goat cheese fan like I am?
More Tasty Ideas for Breakfast:
Slow Cooker Breakfast Recipes Index ~ Slow Cooker or Pressure Cooker
Top 20 Slow Cooker Breakfast Recipes ~ Slow Cooker or Pressure Cooker
Power Greens Breakfast Casserole with Feta and Mozzarella ~ Kalyn’s Kitchen
Broccoli, Mushroom, Egg, and Cheese Breakfast Casserole ~ The Perfect Pantry
Mushrooms, Green Bell Peppers, and Feta Breakfast Casserole ~ Kalyn’s Kitchen
Egg and Cheese Casserole with Feta, Spinach, Mushrooms, Peppers, and Tomatoes ~ Andrea Myers
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
This delicious Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese would be perfect for a weekend brunch. 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.
I used my new favorite Green Pan (affiliate link) for this recipe.
This recipe created by Kalyn. 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.
Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 212Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 290mgSodium: 406mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 16g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese would be a good choice for any phase of the South Beach Diet or any other type of Low-Carb or Low-Glycemic eating plan.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
46 Comments on “Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese”
Thanks for linking to one of my egg casseroles. I love them just as much as you do! And I've also recently made one with asparagus and goat cheese, which is a favorite combination.
Lydia, great minds thinking alike I guess!
So glad to hear it was a hit!
Just made this for mothers day brunch. I added scallions in the casserole as well as on top as a garnish. It was a BIG hit. So yummy!!
Can't wait to try this recipe. I am a great fan of your site.
Linda Powers
http://www.powershealth.com
You can freeze and thaw this, but I think it definitely affects the quality. When it's frozen, it releases liquid when it thaws. I used to freeze this type of dish, but now I'd be much more likely to just make it a few days ahead and keep in the refrigerator. If you're reheating the whole thing I'd use the oven, otherwise just microwave for 1-2 minutes.