Go Back
Colorful breakfast casserole topped with vegetables and cheese, perfect for brunch.

Spring Breakfast Casserole

A warm and savory casserole featuring spring's best produce, fluffy eggs, and a light cheese blend perfect for brunch or easy breakfasts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 lb frozen or fresh shredded hash browns, thawed and squeezed dry Or 4–5 cups diced roasted potatoes
  • 8 large eggs
  • 1.5 cups milk (2% or oat milk) For a lighter option
  • 1 cup Greek yogurt Or sour cream for creaminess
  • 1.5 cups shredded cheddar or sharp Monterey Jack Or a 50/50 blend
  • 1 cup ricotta or cottage cheese Optional — adds creaminess
  • 1 small bunch asparagus, trimmed and cut into 1-inch pieces Or 1 cup thawed frozen peas
  • 2 cups baby spinach, roughly chopped
  • 1 small onion, finely diced Or 2–3 green onions, sliced
  • 8 oz turkey sausage or cooked bacon Optional; use mushrooms or extra veggies for vegetarian
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp smoked paprika Optional
  • 1 tbsp fresh herbs (chives, parsley, or dill), chopped
  • 2 tbsp olive oil or melted butter
  • 0.5 cup whole-grain breadcrumbs or panko Optional topping for extra crunch

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or oil and set aside.
  2. If using fresh asparagus, trim woody ends. If using frozen vegetables, thaw and drain well to avoid extra moisture.
Cook Aromatics and Protein
  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion (or scallions) and cook 3–4 minutes until translucent.
  2. Add turkey sausage or bacon if using; cook until browned. Remove excess fat, leaving a little for flavor.
  3. Stir in asparagus pieces (or peas), cooking 2–3 minutes until bright but still slightly firm. Add spinach and cook until wilted. Season lightly with salt and pepper.
  4. Tip: If you prefer roasted vegetables, toss asparagus and onions with oil, roast at 400°F (205°C) for 10–12 minutes until slightly charred, then add to the mix for deeper flavor.
Prepare the Custard
  1. In a large bowl whisk together eggs, milk, Greek yogurt, Dijon mustard, salt, pepper, and smoked paprika.
  2. For an ultra-smooth custard, blend the mixture for 10–15 seconds in a blender.
Layer the Casserole
  1. Spread the hash browns or roasted diced potatoes evenly in the greased baking dish. Sprinkle half the shredded cheese over the potatoes.
  2. Spread the sautéed vegetables and cooked meat evenly across the cheese layer. Spoon small dollops of ricotta or cottage cheese over the top if using.
  3. Pour the egg custard slowly over everything, making sure it settles into gaps. Press gently with a spatula to remove large air pockets.
  4. Sprinkle the remaining cheese and breadcrumbs evenly on top.
Bake
  1. Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes.
  2. Remove foil and bake an additional 20–25 minutes until the top is golden, the center is set, and an instant-read thermometer reads around 160°F (71°C).
  3. For extra browning, switch to broil for 1–2 minutes—watch carefully to avoid burning.
Rest and Garnish
  1. Let casserole rest 10–15 minutes before cutting — this helps it set and yields cleaner slices.
  2. Garnish with fresh herbs and a sprinkle of flaky sea salt. Serve warm.

Notes

A blender makes a silky egg custard if you prefer ultra-smooth texture. An instant-read thermometer helps ensure the center reaches 160°F (71°C) for safety and perfect set. If you like crisp edges, a metal baking dish browns better than glass.