Directions
- 1Preheat oven to 375 degrees F. Spray a 9x13 casserole dish (bottom and sides) with nonstick spray.
- 2Cook mushrooms in a small amount of olive oil over medium high heat. Place them in bottom of casserole dish.
- 3Add a little more oil to the skillet and cook asparagus 3-4 minutes, or until barely cooked and bright green. Place asparagus in casserole dish, add Spike’s seasoning, and stir to combine veggies.
- 4Layer goat cheese slices on top of veggies.
- 5Beat eggs with half and half and pour eggs over the casserole.
- 6Bake until eggs are well set and top is lightly brown, 45-50 minutes.
Ingredients
- 1 lb fresh asparagus, washed, ends trimmed, and cut into 1-2 inch pieces
- 1 lb fresh mushrooms, washed and cut into thick half slices
- 1 T olive oil
- 12 oz goat cheese that comes in a log, cut into very thin slices
- 12 large eggs
- 2 T half and half
- 2 tsp Spike Seasoning
- to taste fresh-ground black pepper
Equipment
9x13 casserole dishnonstick sprayskilletwhisk
Tips
- Cook mushrooms in a small amount of olive oil over medium high heat.
- Cook asparagus until barely cooked and bright green.
- Layer goat cheese slices on top of veggies.
- Beat eggs with half and half and pour eggs over the casserole.
- Bake until eggs are well set and top is lightly brown.
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