Spring veggie breakfast casserole - great for potlucks!

Posted by LacCreta Holland on 06/02, 2015 at 10:51 AM

Spring Veggie Breakfast Casserole
Serves 18

Ingredients

- 1/4 cup butter
- 18 eggs (yes 18, that’s right—it’s not a typo!!)
- 1 cup sour cream
- 1 cup milk
- 1/4 cup chopped red pepper
- 1 small onion, chopped
- 2 handfuls baby spinach
- 1/2 pound asparagus, cleaned, ends trimmed, cut into pieces
- 2 cups Cheddar cheese, grated
- 1 teaspoon salt (or to taste)

Steps

- Preheat the oven to 350 degrees. 
- Melt the butter in a 9 x 13 inch pan. 
- Mix together the eggs, sour cream, and milk. 
- Add the remaining ingredients. 
- Pour in the pan containing the butter. 
- Bake for 40-50 minutes, until top edges are golden brown and the middle is firm and a tip of knife inserted into the center of the casserole comes out clean.

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