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Spring Vegetable Egg Casserole

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Spring Vegetable Egg Casserole -- easy to make ahead with your favorite veggies, and so delicious! |

I love that on Easter…we brunch.

Nothing against mega Christmas dinners, or 4th of July grill-outs, or Thanksgiving all-day-eat-a-thons. They’re all well and good. I just especially love that on Easter — after going to church in the morning, and celebrating this wild and wonderful promise of hope that was discovered on a morning long ago, that we come back home (yes) in the morning and — we brunch.

It seems pretty perfect to me.

So for any of you who are still finalizing your plans for Easter brunch, or if you just happen to be looking for a tasty seasonal recipe that just happens to be vegetarian and gluten-free and super-customizable with your favorite ingredients, I’ve got a winner for you today. Oh, and bonus? You can even make it the day ahead of time if you want your holiday to be all the more stress-free.

So friends, allow me to introduce you to this beautiful Spring Vegetable Egg Casserole.

Spring Vegetable Egg Casserole -- easy to make ahead with your favorite veggies, and so delicious! |

Or maybe I should have named it, The Saute-Up-All-Of-Your-Favorite-Seasonal-Veggies-And-Bake-Them-Up-With-Eggs-And-Cheese Casserole. Because really, that’s about all it is.

I just gathered up all of my favorite spring veggies, sauted them with some garlic, layered them in a baking dish with some crumbled feta…
Spring Vegetable Egg Casserole -- easy to make ahead with your favorite veggies, and so delicious! |

…and then poured a whisked egg mixture on top, and popped it in the oven until everything was baked through.

Spring Vegetable Egg Casserole -- easy to make ahead with your favorite veggies, and so delicious! |

And then look at that! This gorgeous, colorful, fresh casserole was the result. So simple, so tasty, and so perfect for a crowd. :)

See the directions below if you would like to make it a day in advance. And please — please — feel free to use any of your own favorite fresh seasonal veggies or your favorite cheeses in the casserole. I sauteed all of my veggies together on the stovetop, but you could also roast yours in the oven, or use up some leftover cooked veggies, or whatever sounds good to you. The general rule of thumb is just that the veggies need to be pretty well cooked-through before you add them to the baking dish.

So feel free to make this dish your own and personalize it with whatever sounds good to you, and enjoy!

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Spring Vegetable Egg Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 7 reviews
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x


This Spring Vegetable Egg Casserole is the perfect way to highlight all of your favorite seasonal veggies. And when paired with zesty feta cheese, and baked up into an easy casserole, it’s the perfect make-ahead dish to serve a crowd.


  • 2 tablespoons olive oil
  • 1 small white onion, peeled and diced
  • 1 large carrot (or 1 cup of baby carrots), peeled and diced
  • 1 pound asparagus, cut on the diagonal into bite-sized pieces
  • 4 ounces sugar snap peas, halved
  • 34 cups chopped broccoli florets (about 1 medium head of broccoli)
  • 2 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 1 pint cherry tomatoes, halved
  • 4 ounces crumbled feta cheese
  • 12 large eggs, whisked
  • 1/2 cup milk
  • salt and pepper


  1. Preheat oven to 350°F.  Grease a 9 x 13-inch baking dish with cooking spray.
  2. Heat 1 tablespoon oil in a large saute pan over medium-high heat.  Add onion and saute for 4-5 minutes, or until it is soft and translucent.
  3. Add the remaining 1 tablespoon of oil, carrot, asparagus, snap peas, broccoli and garlic, and stir to combine.  Continue cooking for about 8-10 minutes, stirring occasionally, until the veggies have softened and cooked through.  Add the mushrooms and cherry tomatoes, and stir for another 3-4 minutes.
  4. Transfer about half of the veggie mixture to the prepared baking dish, and spread the veggies out in an even layer.  Sprinkle evenly with half of the feta cheese.  Repeat by adding the remaining veggies on top in an even layer, followed by the rest of the cheese.
  5. In a separate mixing bowl, whisk the eggs and milk and a generous pinch of salt and pepper together until combined.  Then evenly pour the egg mixture over the veggies.
  6. Bake for 30-40 minutes, or until a toothpick inserted in the middle of the casserole comes out clean.  Serve immediately.


*If you would like to make this casserole in advance, just cover and refrigerate the casserole for up to 1 day before baking.  Then remove the cover, let the casserole rest out at room temperature while the oven is heating up, then bake as directed.

*Feel free to add any of your other favorite spring vegetables to this recipe, too.  The idea is just to be sure that they are cooked through before combining them with the egg mixture.

*If you would like extra seasoning with this casserole, you could whisk some seasonings to the egg mixture.  For example, you could use 1 teaspoon Italian seasoning, or 1/4 cup basil pesto, or a few tablespoons chopped fresh basil — whatever sounds good!

Spring Vegetable Breakfast Casserole -- easy to make ahead with your favorite veggies, and so delicious! |

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63 comments on “Spring Vegetable Egg Casserole”

  1. Who needs an excuse for brunch, right?! I love this dish: I’m always looking for new ways to use up any leftover vegetables and I think this recipe is perfect!

  2. YES bring me all the brunch!! I love how versatile this is, and it would be perfect leftover for easy weekend lunches too. Happy Easter week!

  3. What a beautiful and colorful breakfast!! This is my kind of brunch dish! :)

  4. This looks very tasty and easy to make. Would love to try this recipe out, thanks for the post. 

  5. Wonderful recipe I’m going to make for Easter Brunch , put in muffin Tins. Do you think I could make ahead and then reheat in oven that morning?. :)

  6. I don’t think I’ve ever seen so many vegetables baked into eggs! This sounds soooo good!

  7. Sounds wonderful! I make this type of dish often using even larger/deeper baking dishes (lasagna size), adding more veggies, eggs and egg whites. As far as make-ahead, I find that the most time-consuming step is the veggie prep and sauté, so I just do that the night before and assemble the casserole in the morning for baking. However, now that I know I could do the whole thing, I may try it…and adding asparagus!!

  8. I quickly went to the recipe after receiving your email. And then I groaned. I was anticipating a spring casserole that could be made with garden items. I live in a rural area, 15 miles one way to the nearest grocery. Too many non spring ingredients for those of us with only a country grocery that does not have a wonderful produce section. Ah, well. Back to my own recipes.

    • Juli Bachman, she said at the very beginning to use whatever vegetables you want to use, just make sure they are cooked through before adding the eggs. This would totally work with your garden vegetables!!

  9. Oh my goodness, yum, this looks and sounds incredible!

    xx Kelly 

  10. Wow! So many veggies!!

  11. Such a delicious and easy way to cook up veggies. Definitely making a casserole like this in the next few days. 

  12. Delicious! The egg binds them very well together! Have you thought about adding a dash of flour to the egg mixture?

    • Thanks for the tip John — we hadn’t thought of that, but we might have to give it a try next time! :)

  13. Hello yumminess!!! This casserole is the perfect meal to enjoy this Spring!

  14. This sounds perfect for an Easter Brunch, and you can’t go wrong with an asparagus and egg combo!

  15. are you inviting us over for easter brunch? if so, count me in. i’ll bring champagne for mimosas! Love this simple wholesome dish! 

  16. Nice recipe. I never tried this one before. Can i add coconut oil instead of. Olive oil. I lobe the taste of it rather than olive oil. Is there any problem. Sorry i said never tried this. Please get the answer dear?

    • Thanks Sherly — we hope you enjoy! :) We haven’t tried coconut oil in this, but since it’s not a sweet dish, it might clash with the flavors a little. You could certainly try it though!

  17. This is just like one of my all-time favorite go-to meals: the frittata. I love how versatile they are! I play around with different herbs, cheeses, and protein additions (my favorites being turkey bacon and jumbo lump crab!) One thing I do differently though is bake it all in the same skillet after sauteeing the veggies. Great for flavor, convenience, and clean-up if you’re making a smaller amount. Thanks for the recipe!

  18. Just to let everyone know, if you prepare the day ahead as mentioned in the post, the eggs wil not retain their bright yellow color but will take on the colors of the veg. Disappointing from an aesthetic perspective.

  19. How long would this keep in the fridge for after making it? 

    • Hi Mita! This should keep in the fridge for a few days. We hope you enjoy! :)

  20. This looks amazing! Bummed I didn’t see this in time for Easter. My baby loves eggs and veggies for breakfast. Could I make this then freeze individual portions for her? Thanks!

    • Thanks Liza — we hope you and your little one enjoy! And yes, you should be able to freeze individual portions of this. :)

  21. Hey. As your request i tried with olive oil. As well as for my hubby request i tried also with coconut oil too.There is some taste difference whiledoing so. I liked olive taste. So., i love your opinion. Thank you?

    • Thanks for sharing Sherly — we’re glad you enjoyed the olive oil in this and the casserole itself! :)

  22. This spring casserole looks absolutely delicious, Ali!! Such a great combo and I’m a huge fan of asparagus! I can’t get enough of it right now. :-)

    I really want to make this soon! I’m vegan, so I’ll just replace the eggs with a mixture of silken tofu, turmeric and kala namak. I did that with a hash brown casserole some time ago and it turned out really great ( I SO can’t wait to give this a try soon. I guess it would also be great for dinner with a green salad. Yummy! Thanks so much for sharing this. :-)


    • Thank you Sina — we hope you enjoy it and we hope those adaptations work out well for you! Thanks for your sweet comment! :)

  23. This sounds so good.  I can’t wait to try it.  Do you think I can put a layer of hash browns at the bottom of the dish before assembling the rest of the casserole?  

    • Thank you Joan — we hope you enjoy it! We haven’t tried doing a layer of hash browns at the bottom (though we think that sounds delicious), and we think it should work great! :)

  24. I have made this twice already! It was just great! I used half eggs and half egg whites ( added a few extra egg whites) and it turned our great…Even my two year old ate veggies for breakfast. I now have a great use for all those left over cooked veggies that aren’t enough for another full meal for my family. Thanks!

    • Thanks for sharing with us, Mary — we’re so glad you and your little one are fans! :)

  25. This looks easy and tasty, would love to try it.

  26. Do have the nutritional information and proportions for your recipes? I am diabetic and could really use this info.

    Thanks, Theresa

    • Hi Theresa! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

    • Theresa Martin, it would be difficult to give the nutritional info with the number of variables in the recipe. I would suggest calculating the info for each vegetable you use plus the eggs and oil. Shouldn’t be too difficult!

  27. I’m really interested in making the recipe. The first time I saw the recipe. Because I’m always making egg fry from just 1 onion 1 egg 2 crispy and 1 spoon oil. Thanks for sharing your recipe.

  28. What about doing this in a small slow cooker? Have you tried it that way? Just wondering. :)

    • I actually haven’t tried making egg casseroles in the slow cooker before. If you give it a try, would love to hear what you find!

  29. Absolutely DELICIOUS
    The leftovers heated up beautifully.
    Thank You so MUCH!!!!

  30. Made this for a baby shower and it was so good! The only big difference we found was that it took an hour to bake all the way through. I used green pepper instead of snap peas as peas were much more expensive at the time I made it. I added some garlic pepper seasoning too for more flavor.

  31. I do it with cream fresh and parmesan cheese.

  32. This breakfast casserole was delicious! Everyone loved it.

  33. This recipe is absolutely delicious and always receives a lot of compliments. I have made it 4 or 5 times and I especially love the flavors of asparagus and feta! However, I rated it 4/5 stars because I don’t understand how Ali arrived at her 55 minute total cook time. As someone who isn’t a professional cook or food blogger, this recipe takes me much longer than 10 minutes to prep on account of cleaning and prepping all the veggies and prepping the eggs – then, it’s 15-20 minutes to sauté on the stovetop and while the recipe calls for 30-40 minutes in the oven, I have always found it takes around an hour in the oven. I saw Erica post the same thing in the comments section.

    So for me, it’s closer to 1.5 hours cook time, not 55 minutes. With that said, if I have the extra time and extra money (some of these ingredients run pretty expensive in my area), I love making this dish. :)

  34. I am not a feta cheese fan. How would goat cheese work?

  35. I’m excited to try the recipe. But dear lord, I’m getting dizzy trying to figure oz to cups to pounds to pints when adapting for different vegetables. About what volume of veggies should I use for the 12 egg mixture? Thanks.

  36. I didn’t have feta cheese so substituted it with some spoons of ricotta cheese.
    Delicious !

  37. I love this recipe! I’ve made it a number of times in the last few years when we have friends over for brunch. I’m making it again, tomorrow, for Easter brunch. As a vegetarian, I love that the casserole is loaded with veggies.

  38. This looks delicious and I plan on making it for Easter! Can it be made with just egg whites? My husband really has to watch his cholesterol. Thank you!

  39. Bellissimo