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!

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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.

What ingredients do you need for this recipe?

• fresh asparagus, washed
• fresh mushrooms
• olive oil
• 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

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 this recipe:

(Scroll down for complete printable recipe, including nutritional information.)

1. 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.
2. When mushrooms have released all their liquid and slightly browned, put them in the bottom of the casserole dish. 
3. 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. 
4. Put the asparagus in the casserole dish, season with Spike Seasoning (affiliate link) and black pepper, then gently stir to combine the vegetables.
5. 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. 
6. Pour over beaten eggs.
7. 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 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!

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Yield: Makes 8 generous servings

Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

This delicious Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese would be perfect for a weekend brunch.

Ingredients

• 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
• 1 T olive oil (depending on your pan)
• 6 oz. goat cheese that comes in a log, cut into very thin slices (keep refrigerated until you are ready to use or it won’t slice well)
• 12 eggs
• 2 T half and half (see notes)
• 1 tsp. Spike Seasoning (see notes)
• fresh-ground black pepper to taste

Instructions

1. Preheat oven to 375 F/190C.
2. Spray a glass or crockery casserole dish with non-stick spray or mist with olive oil.
3. Be sure to spray the sides too, or the eggs will stick. (I used a crockery dish that was 12″ x 10″ but any size close to that will work.)
4. Wash asparagus and mushrooms and spin dry or dry with paper towels.
5. Cut mushrooms in half lengthwise, then turn and cut into half slices.
6. Heat a small amount of olive oil in non-stick frying pan and cook the mushrooms until they are softened and lightly browned and all liquid is evaporated, about 5-7 minutes.
7. Put mushrooms into the casserole dish.
8. While the mushrooms cook, trim off woody asparagus ends, then cut into pieces about 1-2 inches long.
9. Add a little more oil to the pan (but don’t wipe out the mushroom residue) and saute the asparagus 3-4 minutes, until it is barely starting to turn bright green.
10. Add asparagus to casserole dish and gently stir to combine with the mushrooms.
11. Season vegetables with Spike Seasoning (affiliate link) and fresh-ground black pepper.
12. Remove goat cheese from refrigerator and slice into thin slices.
13. Layer slices of cheese on top of asparagus and mushrooms.
14. Break eggs into mixing bowl, add milk, half and half, or cream, and beat eggs until whites and yolks are well combined; then pour the eggs over the asparagus, mushrooms, and cheese.
15. Bake about 45-50 minutes, until eggs are well set, cheese is melted, and casserole is starting to brown a little on the top.
16. Serve hot, topped with sour cream if desired.
17. This can be refrigerated and re-heated in the microwave.

Notes

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:

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:
This Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese would be a good choice for any phase of the original South Beach Diet or perfect for any type of Low-Carb or Low-Glycemic eating plan, including Keto.

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.

Historical Notes for this Recipe:
This recipe was first posted in 2007, and I’ve made it many times for guests since then! It was last updated in 2021.

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