Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 8 large eggs
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the asparagus and cook until tender, about 5 minutes.
3. In a mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper.
4. Grease a 9x13 inch baking dish with cooking spray.
5. Add the cooked asparagus to the baking dish and spread it out evenly.
6. Pour the egg mixture over the asparagus.
7. Sprinkle the shredded cheddar cheese over the top of the egg mixture.
8. Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and golden brown.
9. Let the casserole cool for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 200
- Total fat: 14g
- Saturated fat: 6g
- Cholesterol: 235mg
- Sodium: 400mg
- Total carbohydrates: 5g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 14g
Substitutions for ingredients:
- Asparagus: broccoli, green beans, or zucchini
- Whole milk: almond milk, soy milk, or coconut milk
- Dijon mustard: yellow mustard or honey mustard
- Cheddar cheese: mozzarella cheese, Swiss cheese, or pepper jack cheese
Variations:
- Add cooked bacon or sausage to the casserole for extra protein and flavor.
- Use different vegetables, such as mushrooms, bell peppers, or spinach.
- Top the casserole with sliced tomatoes before baking for a colorful and flavorful twist.
Tips and tricks:
- Make sure to cook the asparagus until it is tender before adding it to the casserole.
- Whisk the egg mixture well to ensure that the eggs are evenly distributed.
- Let the casserole cool for a few minutes before slicing to make it easier to serve.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual servings in the microwave for 30-60 seconds, or until heated through.
Presentation ideas:
- Serve the casserole on a platter with fresh herbs, such as parsley or chives, for a pop of color.
Garnishes:
- Fresh herbs, such as parsley or chives
- Sliced avocado
- Hot sauce
Pairings:
- Fresh fruit, such as berries or melon
- Toast or English muffins
- Coffee or tea
Suggested side dishes:
- Roasted potatoes
- Fresh fruit salad
- Toasted bread with butter or jam
Troubleshooting advice:
- If the casserole is not fully cooked after 30 minutes, cover it with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the eggs until they are fully set to avoid any risk of foodborne illness.
Food history:
- Breakfast casseroles have been a popular dish in the United States since the 1950s.
Flavor profiles:
- The asparagus adds a fresh and slightly bitter flavor to the casserole, while the eggs and cheese provide a rich and savory taste.
Serving suggestions:
- Serve the casserole hot or at room temperature for breakfast, brunch, or even dinner.
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