Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

This delicious Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese would be perfect for a weekend brunch or breakfast for guests, and this tasty meatless breakfast is also Keto, low-glycemic, and gluten-free. Use Breakfast Recipes to find more recipes like this one.

Click here to PIN Low-Carb Breakfast Casserole 
with Asparagus, Mushrooms, and Goat Cheese!

Today begins a big food week for a lot of people, with Mexican food on the menu in a couple of days and then Mother’s Day food coming right after that. And in my family my niece Kristen’s adorable baby Wyatt is getting christened today, so there’s another occasion to celebrate with food.  Of course I think all my many great-nieces and great-nephews are the cutest kids in the world, but can I just say that Wyatt has absolutely the longest and thickest hair I’ve ever seen on a newborn, which makes him extra cute.

A few years ago I shared 20 Favorite Healthy Recipes for Mother’s Day Brunch, but this Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese is another brunch idea that I think would be perfect for Mother’s Day, or any time you have guests and want to make a breakfast that’s a little bit special.

But what if your mom doesn’t like goat cheese? I don’t ever remember my own mother eating it, although the generous amount of asparagus in this recipe would have made her smile. 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.

(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.)

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 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 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 and bake at 375F/190C until the eggs are well set and the top is starting to lightly brown.  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 Page ~ 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
Low-Carb Breakfast Casserole with Mushrooms, Green Bell Peppers, and Feta ~ 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!

Print Recipe

Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

Yield: Makes 8 generous servings

Total Time: 65-75 minutes

Prep Time: 20 minutes

Cook Time: 45-55 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 (or more) washed and cut into thick half slices
• 1-2 T olive oil (depending on your pan)
• 4-6 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 milk, half and half, or cream (optional)
• 1 tsp. Spike Seasoning (Use any all-purpose seasoning that’s good on vegetables if you don’t have Spike.)
• fresh-ground black pepper to taste
• sour cream for serving (optional, but good)

Directions:

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 saute the mushrooms until they are softened and lightly browned and all liquid is evaporated, about 5-7 minutes. (I used my new favorite Green Pan for this.)
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 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 (if using), and beat eggs until whites and yolks are well combined; then pour the eggs over the asparagus, mushrooms, and cheese.
15. Bake about 45-55 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:

This recipe created by Kalyn.

All images and text ©Kalyn Denny for Kalyn's Kitchen.

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 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.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.