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Asparagus Egg Casserole Recipe

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This recipe for Asparagus Egg Casserole is from Horner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 lg. eggs
1/2 tsp. olive oil
1 med. onion, chopped
6 asparagus spears, sliced 1/8" thin
2 c. shredded cheddar cheese (or mozzarella)
2 Tbs. milk
1/2 tsp. thyme
2 tsp. parsley
1/2 tsp. salt
1/2 tsp. black pepper
cooking spray
Directions:
Directions:
Preheat oven to 375º. Prepare a casserole dish by spraying with cooking spray. In large bowl lightly beat eggs. In a small frying pan, heat the oil & add the onions & asparagus. Saute until onions are translucent, 2-3 minutes. Remove the pan from heat & set aside to cook for 2 minutes. Then, mix onions & asparagus into the eggs along with all of the remaining ingredients. Pour mixture in casserole dish. Bake at 375º for 35 minutes, until the casserole is lightly browned & a bit puffy. Remove from oven & let cool for 5 minutes before eating.
Personal Notes:
Personal Notes:
Can be made up to one day ahead. Cool, cover & refrigerate. To reheat, uncover & place in 350° oven for 15-20 minutes.

 

 

 

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