Jacqueline Casey 
Similar to my Spinach & Artichoke Egg Bake, but with the different combination of Mushrooms, Asparagus & Gouda, I love this as a Breakfast, Lunch or even Snack option. It’s super versatile and can be enjoyed hot or at room temperature. Think Quiche, but more healthy with a higher egg to milk ratio, addition of more veggies and no pie crust. Making an Egg Bake is one of my favorite ways to meal prep as this yields 8 slices=8 Breakfast or Lunch options to eat during the week. Not to say that this isn’t a great option to feed a group for a Breakfast/Brunch. I also love making an Egg Bake like this to serve or bring as one of many dishes. It’s nice to have a light option to serve along some food dense Breakfast/Brunch favorites like Bagels, Pancakes, Waffles, etc. You basically can’t go wrong making this because at some point it will all get eaten!
Options, Substitutions and Tips!
- This was made in a 9-inch pie dish, but if you do not have a pie dish handy, do not let that stop you. I have also cooked this in an oval, rectangular and square casserole dish. Cooking time will vary and your slice will be thinner or thicker depending on the dish you use.
- You can use sliced or whole Mushrooms and the 5-6 oz. you need for this recipe is equivalent to about 1 1/2 cups.
- For this recipe, look for asparagus that is on the thinner side for best results. As you are chopping your asparagus, the top 3-4 inches is the most tender and what should be used to get your 1 cup of chopped asparagus.
- Why do I have to sauté’ the Mushrooms, Asparagus and Onion before baking? I feel you, because I’d much prefer to dump it all in and just bake it too, but I’ve tried it to see what happens, and the mushrooms release too much liquid. It makes everything a bit soggy not to mention gives it a grayish color that doesn’t look very appetizing. It only takes about 5 minutes get the mushrooms to release enough liquid and be tender. I probably did not have to sauté’ the asparagus and onion, but since I was already doing the mushrooms, it was easy to put them all in and this way they get a bit more of the onion flavor. You can also add a little seasoning to the mix if you want.
- You can use a pre-shredded or block Gouda cheese. I prefer block cheeses because they tend to be richer and creamier than pre-shredded options.
- When seasoning with salt and pepper I added just a dash. About 1/4 a tsp of salt and 1/4 tsp of pepper.
- Since almost everything is better with bacon, this is also very good with a 3-4 slices of bacon added. Just cook the bacon then crumble it and add along with the mushroom, asparagus and onion ingredients.
- This was made in a 9-inch pie dish, but if you do not have a pie dish handy, do not let that stop you. I have also cooked this in an oval, rectangular and square casserole dish. Cooking time will vary and your slice will be thinner or thicker depending on the dish you use.
- As mentioned at the top, this is such a great make ahead recipe. It heats up amazing either popping the entire dish in the oven or heating up individual slices in the microwave. Store in the refrigerator to eat within 4 days.
Enjoy!
Mushroom, Asparagus & Gouda Egg Bake
Sautéed mushrooms, asparagus and onion are added to eggs, topped with Gouda cheese and baked for an easy and healthy breakfast, brunch or even snack.
- 9 inch pie dish or equivalent casserole dish, frying pan/skillet. Large Bowl
- 7 large Eggs
- ¼ cup Milk
- 1 cup Shredded Gouda
- 5 oz Mushrooms ((white or baby bella))
- 1 cup Asparagus
- ¼ cup Yellow Onion
- salt and pepper to taste
Pre-heat oven 190°C/375°F. Lightly grease 9-inch pie dish or casserole dish.
Chop mushrooms, asparagus and onion. Add mushrooms, asparagus and onion into a frying pan/skillet and sauté for 5-7 minutes.
If using a block Gouda, grate cheese amounting to 1 cup and set aside.
In large bowl, whisk eggs and milk together for about 30 seconds until combined.
Season with salt and pepper.
Add mushroom, asparagus and onion and mix together. Add in cheese and mix until combined.
Pour egg mixture into a pie dish or casserole dish and bake in oven for 30-35 minutes or until top is golden and eggs are cooked all the way through.
