1Preheat oven to 375 degrees F. Spray a 9x13 casserole dish (bottom and sides) with nonstick spray.
2Preheat oven to 375 degrees F. Spray a 9x13 casserole dish (bottom and sides) with nonstick spray.
3Preheat oven to 375 degrees F. Spray a 9x13 casserole dish (bottom and sides) with nonstick spray.
4Cook mushrooms in a small amount of olive oil over medium high heat. Place them in bottom of casserole dish.
5Cook mushrooms in a small amount of olive oil over medium high heat. Place them in bottom of casserole dish.
6Cook mushrooms in a small amount of olive oil over medium high heat. Place them in bottom of casserole dish.
7Add 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.
8Add 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.
9Add 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.
10Layer goat cheese slices on top of veggies.
11Layer goat cheese slices on top of veggies.
12Layer goat cheese slices on top of veggies.
13Beat eggs with half and half and pour eggs over the casserole.
14Beat eggs with half and half and pour eggs over the casserole.
15Beat eggs with half and half and pour eggs over the casserole.
16Bake until eggs are well set and top is lightly brown, 45-50 minutes.
17Bake until eggs are well set and top is lightly brown, 45-50 minutes.
18Bake 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 asparagus, washed, ends trimmed, and cut into 1-2 inch pieces
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 lb fresh mushrooms, washed and cut into thick half slices
1 lb fresh mushrooms, washed and cut into thick half slices
1 T olive oil
1 T olive oil
1 T olive oil
12 oz goat cheese that comes in a log, cut into very thin slices
12 oz goat cheese that comes in a log, cut into very thin slices
12 oz goat cheese that comes in a log, cut into very thin slices
12 large eggs
12 large eggs
12 large eggs
2 T half and half
2 T half and half
2 T half and half
2 tsp Spike Seasoning
2 tsp Spike Seasoning
2 tsp Spike Seasoning
to taste fresh-ground black pepper
to taste fresh-ground black pepper
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.