This Springtime Recipe Is Great for a Make-Ahead Brunch

Prep the entire dish the night before and bake before serving.

Eggs, spring green vegetables, and rustic whole-grain bread make a casserole fit for any meal of the day. Jennifer Causey/TCA

This easy egg casserole is filled with spring green vegetables and rustic whole-grain bread. It’s perfect for a healthy vegetarian dinner or a springtime brunch. You can assemble it the night before and bake it in the morning when you’re ready.

Vegetarian Spring Egg Casserole

Active Time: 25 minutes Total Time: 9 hours, 15 minutes

Serves 8

• 3 tablespoons unsalted butter
• 1 1/2 cups chopped scallions
• 4 cloves garlic, finely chopped
• 6 ounces fresh baby spinach (about 10 cups), chopped
• 1 cup whole milk
• 4 ounces reduced-fat cream cheese, softened
• 6 large eggs, beaten
• 3/4 cup shredded whole-milk mozzarella cheese
• 1/2 teaspoon salt
• 8 ounces whole-grain crusty bread, cut into 1-inch cubes (about 5 cups)
• 12 ounces asparagus, trimmed and cut into 1-inch pieces

Melt butter in a large skillet over medium-high heat. Add scallions and garlic; cook, stirring occasionally, until slightly softened, about 2 minutes. Add spinach; cook, stirring often, until starting to wilt, about 1 minute. Remove from heat.