Asparagus, Mushroom, and Goat Cheese Breakfast Casserole
This low-carb Asparagus, Mushroom, and Goat Cheese Breakfast Casserole 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 Asparagus, Mushroom, and Goat Cheese Breakfast Casserole 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 that I thought were good for a special breakfast, and this Asparagus, Mushroom, and Goat Cheese Breakfast Casserole is another idea that’s perfect when it’s a special day or 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 for breakfast, so it might also be a good Father’s Day breakfast idea. See suggestions for other cheeses you can use, and feel free to switch out some of the vegetables too if your dad doesn’t like some of those. But I do hope you’ll try this when you need a special breakfast idea!
What ingredients do you need for this recipe?
- 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.
About Low-Carb Breakfast Casseroles:
Before you make this you may want to read Low-Carb and Keto Breakfast Casseroles Master Recipe which talks about various sizes of pans and ingredient options for this type of breakfast casserole.
Want more Breakfast Casserole Recipes?
Check out Keto Breakfast Casseroles Your Family Will Love for more ideas from Kalyn’s Kitchen and around the web.
How to make Asparagus, Mushroom, and Goat Cheese Breakfast Casserole:
(Scroll down for complete printable recipe, including nutritional information.)
- Preheat oven to 375 F/190C. Spray glass or crockery casserole dish with non-stick spray or mist with olive oil.
- If goat cheese feels soft, put it in the freezer to get firm.
- Wash mushrooms and slice (or use pre-sliced mushrooms). Cook mushrooms in a small amount of olive oil over medium high heat.
- When mushrooms have released liquid and browned, put them in the casserole dish.
- While mushrooms cook, trim woody ends of asparagus and cut about 1-2 inches long.
- Wipe out pan if needed, then add more oil and cook asparagus 3-4 minutes.
- Put asparagus in the casserole dish, season with Spike Seasoning (affiliate link) and black pepper, then gently stir vegetables.
- Remove goat cheese from freezer (or fridge), cut off desired amount, cut into slices, and layer goat cheese over vegetables.
- Beat eggs, then pour eggs over the veggies.
- Bake at 375F/190C until eggs are well set and the top is starting to lightly brown, about 45-50 minutes. Serve hot.
- I love the melted goat cheese in this recipe! Are you a goat cheese fan?
More Tasty Casseroles to make for Breakfast:
- Power Greens Breakfast Casserole with Feta and Mozzarella
- Mushroom, Green Bell Peppers, and Feta Breakfast Casserole
- Sausage, Kale, and Mozzarella Egg Bake
- Kale and Feta Breakfast Casserole
- Spinach and Mozzarella Egg Bake
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!
Asparagus, Mushroom, and Goat Cheese Breakfast Casserole
This delicious Low-Carb Asparagus, Mushroom, and Goat Cheese Breakfast Casserole would be perfect for a weekend brunch. And leftovers will reheat beautifully in the microwave.
- 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
- Preheat oven to 375 F/190C.
- 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.
- If your goat cheese feels at all soft, put it in the freezer to get firm while you prep the other ingredients.
- 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.
- When mushrooms have released all their liquid and slightly browned, put them in the bottom of the casserole dish.
- While mushrooms cook, trim off woody ends of asparagus and cut into pieces about 1-2 inches long.
- 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.
- Put the asparagus in the casserole dish, season with Spike Seasoning (affiliate link) and black pepper, then gently stir to combine the vegetables.
- 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.
- Beat eggs with the half and half until they're well combined, then pour eggs over the veggies.
- Bake at 375F/190C until the eggs are well set and the top is starting to lightly brown, about 45-50 minutes. Serve hot.
- This can be refrigerated and reheated in the microwave.
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.
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.
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 recipe 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 2022.
50 Comments on “Asparagus, Mushroom, and Goat Cheese Breakfast Casserole”
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!
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!
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.
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.
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.
This looks like a perfect dish to come downstairs to on Christmas morning! Too much cheese? Never! 🙂 I love goat’s cheese…mmm!
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.
Sounds heavenly for a Christmas brunch Kalyn. I’m glad that you had such a wonderful holiday filled with happiness, contentment and love.
This looks so delicious! Glad you are taking a few days off to enjoy family.
It really doesn’t look overcooked in the photo. 🙂
What a great breakfast! Happy Holidays!
It looks wonderful – I’m already getting impatient for aspatagus season.
Happy Holidays – relax and enjoy!
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!
Oh this dish is oozing with goodness.
Happy holidays to you and the family.
Happy holidays, Kalyn. May your days be merry and bright.
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!
This looks great! I love the idea of a make-ahead breakfast.
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!
Merry Christmas and a very happy new year to you and your’s Kalyn. Enjoy the festivities!:))
this is perfect for xmas brunch!
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.
I would have loved to have this for breakfast!