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.

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.

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. Hi, Kalyn!

    Still enjoying your site and recipes and still planning for my Feb brunch.

    Am curious about the freezing of this. If you freeze and thaw in fridge, how do you reheat?

    And does freezing change the taste?

  2. Perfect recipe for asparagus season, which is thankfully upon us.

  3. You never fail to amaze me with wonderful recipes.

  4. Love the idea of sun-dried tomatoes!

  5. lovely!! i added some sundried tomatoes, so delicious 🙂

  6. Valeree, I guess I’m lucky that I have this blog, because I can’t stay out of control for too long! People are depending on me! (Although I never try to pretend that I’m perfect, LOL! My worst time is at Christmas when I gain a few pounds every year and then lose them in January!)

  7. LOL! Sometimes I go WAY off the wagon. I’m back on Atkins induction (day 5) right now because I let nearly fifteen pounds “creep back on” over the past three years. I have a really hard time getting back on board once the carb cravings get me in their clutches. 😀

  8. Valeree, thanks for chiming in. (And good to know I’m not the only one who goes off the wagon once in a while!)

  9. I agree with Kalyn — I use an Atkins induction whenever I’m trying to lose weight because within three days, my desire for carbs is gone. But for me, after a very short time, Atkins gets way too boring. I like veggies too much. So I generally switch to a “good carbs” program at that point. I try to stay there, but eventually I’ll have some bad carbs the the cravings will come roaring back and the weight will start to creep on again. So back I go to Atkins for at least three days. 😀

  10. Monique, I’ve talked to a lot of people who’ve switched to South Beach after doing a more low-carb approach. I think you just need to be careful about slowly adding back whole grains and other “good” carbs to your diet. I strongly recommend reading the whole South Beach Diet book (the newest one is best) and then starting on phase two.

  11. Hi, I have recently lost 50 pounds on Atkins Diet. I still have 70 more pounds to loose. I need a change. Souyh Beach diet seemed the most logical choice. Has anyone made this switch? If so. how did it work for you?

  12. Andra, hope you will really enjoy it.

  13. I have this in the oven now! I used asparagus, mushrooms and low fat feta cheese (about 4 ounces.) I also seasoned the eggs with Bacon Salt, which is so good. I’m going to enjoy this for breakfast this week, or for lunch with a green salad. 🙂

  14. As you can tell, I’ve really been staying away from the computer for a few days! I do appreciate all the Christmas and New Year’s wishes from my great blogging friends and readers!

  15. Happy Holidays to you, Kalyn. Thanks for a year’s worth of good food thoughts. Your blog is one of the first I read and and a solid favorite. Here’s to a great new year.
    Christine

  16. Kalyn, this a really nice recipe, I love it.

  17. Merry Christmas, Kalyn. I just might make one like this for the family. Thanks.

  18. Kalyn–This sounds delicious! And I applaud your admitting to having overcooked it. Personally, if I decide I would change a recipe when I post it–a little more of this, a little less of that–I just write the recipe as I would prepare it.

  19. Kalyn, I hope you are enjoying your down time with your family and a very happy holiday season to you! This sounds like a great altetnative to the usual breakfast casserole that incorporates sausage, and I will try it the way you suggest!

  20. You do the Christmas casserole too? I thought just my family did this! We always have it every Christmas morning without fail! Great recipe. Merry Christmas and Happy New Year Kalyn!