Ready to learn a delicious secret for turning an already good morning to a great one?
Hint: it begins with this easy-to-put-together (and fabulous tasting) Mushroom, Asparagus, Gruyere & Egg Casserole.
A feast for the eyes as well as the body, Mushroom, Asparagus, Gruyere & Egg Casserole hearkens guests, family and friends to slow down and savor the start of the day with its rustic appeal and elegant flavor. Featuring a touch of minced shallot, garlic, dry white wine and just a hint of Herbes de Provence, this classic egg casserole is hearty yet silky and pairs perfectly with a delicate, mixed green salad topped with a drizzle of olive oil and freshly grated Gruyere.
An ideal entree for breakfast, brunch, lunch or dinner, this egg casserole is a savory reminder that food is a beautiful art, both before baking…
…and after.
In under an hour, start to finish, you can be enjoying a bit of heaven on a plate. Why not sink your fork into a slice today? Your taste buds and guests will thank you.
Mushroom, Asparagus, Gruyere & Egg Casserole
(recipe courtesy InnCuisine.com)
- 8 large eggs
- 1 bunch fresh asparagus (approximately 1 pound), rinsed, trimmed and cut into 1 & 1/2-inch pieces
- 3-4 ounces (about 1/2 cup) sliced mushrooms
- 3 ounces grated Gruyere, divided
- 1 medium shallot, minced
- 1 large clove garlic, minced
- 1 controlled splash of dry white wine
- 1/4 teaspoon Herbes de Provence
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
to prepare
Gently steam asparagus pieces for approximately 3 minutes, remove from heat and set aside. Preheat oven to 350 degrees F for baking. Spray your favorite casserole dish (approximately 9&1/2″ x 9&1/2″ x 1&1/2″ in size) with non-stick cooking spray.
to make the casserole
In a large bowl, break eggs and whisk gently. Add 2 ounces grated Gruyere (reserve remaining for garnish), minced shallot and garlic, splash of dry white wine, Herbes de Provence, salt and freshly ground black pepper; whisk until ingredients are thoroughly combined. Stir in steamed asparagus and sliced mushrooms. Pour egg mixture into prepared casserole dish and place on center rack of preheated, 350 degree F oven; bake for approximately 30-35 minutes (depending on size and depth of your casserole dish and accuracy of your oven). Casserole is done when eggs are set in the middle, i.e. eggs no longer jiggle when casserole dish is moved back and forth.
When eggs are set, remove casserole dish from oven and and sprinkle with remaining ounce of grated Gruyere. Cut into 4 large wedges (or 6-8 smaller ones) and serve warm.
Pair with warm, crusty bread and a mixed green sald or fruit. Optional—top bread and salad with a slight drizzle of extra virgin olive oil and a bit of grated Gruyere if desired. Enjoy!
Yield: 4 servings
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{ 16 comments… read them below or add one }
mmm… I love anything & everything with Gruyere, but the combination of mushrooms & asparagus send it over the top. What a great way to start the day!
Gruyere is a definite top 5 cheese. Great use of good spring time veggies to really wake up the morning.
I’ve been making a variation on this for years, and it’s always the star of any brunch party — most fun to make in asparagus season, which here in New England is just a few weeks away. It’s also one of my favorite dishes to serve for “girls’ dinner” with a nice green salad.
Even if a person didn’t care for a specific ingredient in this dish your photos simply scream….BRING IT ON! It sounds and looks fabulous.
I think that will be dinner here one night this week! Yummy;)
you say egg casserole, i say frittata, we both say delicious.
Yum! I love the shape of your pan!
Can you prep this the night before and bake it the next morning?
yum… looks almost too good to be healthy… some more good fixiings .. thanx again for some more innspiration
gp
http://www.fishcreekhouse.com
YUM! That looks sooo good!
This egg casserole looks and sounds great! Nice flavour combination!
Thanks everyone, for your kind and thoughtful comments.
Maris, to answer your question, while I probably wouldn’t make this casserole the night before and bake it the next morning—-only because I would be afraid the veggies would get too mushy—I don’t see why you couldn’t try it & find out for sure. There’s only one way to know, and that’s to experiment!
I think that this would be great for a simple dinner or late supper too-actually any time! Love anything with gruyere and mushrooms together
That looks fantastic. Swooning from how the Gruyere must have melted so well into this dish.
Yes, this should be my lunch today…love mushrooms in almost everything.
This looks amazing! I can’t wait to try it!
I just made this for a bridal shower brunch. It went over really well! I made the version above and a variation with diced prosciutto instead of asparagus that was an even bigger winner! I made 2 changes to the recipe: doubled the Herbs de Provence amount and added about 6 Tbs of milk to the mixture which made the whole dish more flavorful and creamy. People were asking me for the recipe!