#header-inner {background-position: center !important; width: 100% !important;}

Sunday, July 3, 2011

Asparagus, Mushroom, and Goat Cheese Egg Breakfast Casserole

Pin It
Like I talked about in yesterday's post, this egg dish was another win! I don't think I've ever had goat cheese in my eggs before. Silly me, goat cheese is good in EVERYTHING, eggs included! I honestly couldn't choose if I liked this one or yesterday's sausage, chard, and feta frittata better...which is why I found myself remaking both a week later!

Even after eating them each a second time, I still couldn't pick a favorite. I had determined, however, that goat cheese can do no wrong!

Tomorrow's a holiday, meaning most of you are (hopefully) off of work. Whip up one of these egg dishes (or both) and enjoy over a leisurely vacation-day breakfast tomorrow!

One Year Ago: S'mores Bars (great if you want a fix but don't have a campfire handy!)

Asparagus, Mushroom, and Goat Cheese Egg Breakfast Casserole
from Closet Cooking

-1 tbsp oil
-8 oz. sliced mushrooms
-2 cloves garlic, chopped
-1 tsp thyme
-salt and pepper, to taste
-1 lb. asparagus, trimmed & cut into small pieces
-1 cup crumbled goat cheese
-10 eggs (I used 5 eggs and 5 egg whites because I was using the yolks for ice cream!)
-1 cup cottage cheese
-salt & pepper, to taste

1. Heat oil in a large nonstick skillet over medium heat. Add the mushrooms, sauteing until tender (5-10 minutes). Add the garlic, thyme, and season with salt and pepper. Saute until fragrant (approximately 1 minutes) and remove from heat.
2. Spread the asparagus out evenly over the bottom of an 8-inch square baking dish, sprayed with cooking spray. Spread the mushrooms on top and sprinkle with goat cheese.
3. In a large bowl, mix the eggs and the cottage cheese and season with salt and pepper. Pour the mixture over the goat cheese.
4. If not baking immediately, cover and refrigerate (up to 24 hrs). Otherwise, preheat oven to 375F and bake until eggs are firmly set and golden brown on top (20-30 minutes).