Egg Casserole With Asparagus Recipe

Name: Egg Casserole With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Asparagus Egg Casserole; 1 Baked Piecrust (9-inch); 1 cup asparagus pieces (1-inch); 3/4 cup shredded Italian cheese blend (3 oz.); 1 cup cherry tomato slices; 6 EGGS; 1/2 cup milk; 1/3 cup sour cream; 1/2 tsp. salt; 1/4 tsp. white pepper

Servings: persons

Asparagus Egg Casserole
1 Baked Piecrust (9-inch)
1 cup asparagus pieces (1-inch)
3/4 cup shredded Italian cheese blend (3 oz.)
1 cup cherry tomato slices
6 EGGS
1/2 cup milk
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. white pepper

1
Step 1
2
HEAT oven to 375u00b0F. BLANCH asparagus in boiling water for 1 minute. DRAIN well. SPRINKLE cheese evenly in bottom of pie shell. TOP with asparagus and tomatoes in an even layer.
3
Step 2
4
BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in pie shell.
5
Step 3
6
BAKE in center of 375u00b0F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Asparagus Egg Casserole, 1 Baked Piecrust (9-inch), 1 cup asparagus pieces (1-inch), 3/4 cup shredded Italian cheese blend (3 oz.), and more.

Yes, Egg Casserole With Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Casserole With Asparagus

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