Vegetarian Spring Egg Casserole
This easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It's perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before and bake it in the morning when you're ready.
Ingreadient
- 3 tablespoons unsalted butter
- 1 ½ cups chopped scallions
- 4 cloves garlic, finely chopped
- 6 ounces fresh baby spinach (about 10 cups), chopped
- 1 cup whole milk
- 4 ounces reduced-fat cream cheese, softened
- 6 large eggs, beaten
- ¾ cup shredded whole-milk mozzarella cheese
- ½ teaspoon salt
- 8 ounces whole-grain crusty bread, cut into 1-inch cubes (about 5 cups)
- 1 (12 ounce) bunch asparagus, trimmed and cut into 1-inch pieces
Direction
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