Kalyn's Kitchen

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!

Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese finished casserole in baking dish

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.

Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese process shots collage

How to Make Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese:

(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

Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese close-up photo

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!

Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese close-up photo

Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

Yield Makes 8 generous servings
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.


  • 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


  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.


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:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese thumbnail photo

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.

Pinterest image of Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

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    46 Comments on “Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese”

  1. We all are guilty of leaving a dish (or three) in the oven too long. I think your photo looks delicious despite the overcooking and I just may make it this weekend for a family crowd that will be arriving on Friday.
    Hope your Christmas was relaxing and wonderful Kalyn. All my best to you in 2008!

  2. This is a great one for a crowd! I am glad you are taking a break! I hope you have a wonderful holiday season! Thanks for all of your wonderful blog entries!

  3. It looks delicious (not overdone at all), Kalyn. And I’m so glad to hear that it is a forgiving recipe so that it tastes good even if you do think you’ve cooked it too long.

    Merry Christmas!!


    P.S. This morning, we had an omelette made with leftover ham/peppers/onion spaghettini with toast spread with goat cheese. If we’d had mushrooms, we’d have added those too.

  4. I am a huge fan of breakfas casserole’s like this. I am so excited to try this one soon. Happy Holidays! Enjoy your break.

  5. This looks like a perfect dish to come downstairs to on Christmas morning! Too much cheese? Never! 🙂 I love goat’s cheese…mmm!

    Happy Holidays!

  6. Wow, looks great! I wish I’d checked here on Saturday when I was supposed to be making a breakfast casserole for a Sunday brunch at a friend’s house. I ended up punting and making stuffed mushrooms which turned out fine, but I really wanted breakfast casserole and couldn’t find a recipe that didn’t use bread as its base.

  7. Sounds heavenly for a Christmas brunch Kalyn. I’m glad that you had such a wonderful holiday filled with happiness, contentment and love.

  8. This looks so delicious! Glad you are taking a few days off to enjoy family.

    It really doesn’t look overcooked in the photo. 🙂

  9. What a great breakfast! Happy Holidays!

  10. It looks wonderful – I’m already getting impatient for aspatagus season.
    Happy Holidays – relax and enjoy!

  11. Thank you for this wonderful recipe. You give “test kitchen” a whole new meaning. 🙂
    Thank you for the research, time, work, and knowledge you put in each and every post of yours throughout the year. Even though I do not comment often, I enjoy visiting your blog each and every time I come around.
    Merry Christmas to you and your loved ones. Enjoy a well earned rest!

  12. Oh this dish is oozing with goodness.

    Happy holidays to you and the family.

  13. Happy holidays, Kalyn. May your days be merry and bright.

  14. What a lovely-sounding recipe! The Christmas Eve has just come to end here, and we’ve had two Christmas meals already. I think we’ll opt for a rather light breakfast tomorrow, but your recipe would be excellent during cold winter mornings!
    Merry Christmas, dear Kalyn!

  15. This looks great! I love the idea of a make-ahead breakfast.

  16. I never would have thought to make eggs in this way, in a casserole dish. Very nice, it’s hard to go wrong with asparagus, mushrooms and goat cheese!

    Happy Holidays from One Food Guy!

  17. Merry Christmas and a very happy new year to you and your’s Kalyn. Enjoy the festivities!:))

  18. this is perfect for xmas brunch!

  19. This one really rocks me Kalyn. I love every ingredient and it looks easy to get into the oven! I’m thinking new years!
    Merry Christmas to you and all you love.

  20. I would have loved to have this for breakfast!