This low-carb Asparagus, Mushroom, and Goat Cheese Breakfast Casserole is great when you want a breakfast that’s something special! If some of these ingredients aren’t a winner for you or your family, see other breakfast casserole options below!
I’m really into breakfast casseroles; have you noticed? A few years ago I shared 20 Favorite Low-Carb Breakfast Recipes that I thought were good for a special breakfast, and this Asparagus, Mushroom, and Goat Cheese Breakfast Casserole is another idea that’s perfect when it’s a special day or you have guests and want to make breakfast that’s a little bit special.
And any dad who likes asparagus, mushrooms, and goat cheese will devour this for breakfast, so it might also be a good Father’s Day breakfast idea. See suggestions for other cheeses you can use, and feel free to switch out some of the vegetables too if your dad doesn’t like some of those. But I do hope you’ll try this when you need a special breakfast idea!
What ingredients do you need for this recipe?
- fresh asparagus, washed
- fresh mushrooms
- olive oil
- goat cheese that comes in a log
- 12 eggs
- half and half, milk, or cream (optional)
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- fresh-ground black pepper to taste
What if you’re not a fan of goat cheese?
If you’re not a fan of goat cheese use another white melting cheese like Feta, Swiss, or even Mozzarella to make this recipe.
About Low-Carb Breakfast Casseroles:
Before you make this you may want to read Low-Carb and Keto Breakfast Casseroles Master Recipe which talks about various sizes of pans and ingredient options for this type of breakfast casserole.
Want more Breakfast Casserole Recipes?
Check out Keto Breakfast Casseroles Your Family Will Love for more ideas from Kalyn’s Kitchen and around the web.
How to make Asparagus, Mushroom, and Goat Cheese Breakfast Casserole:
(Scroll down for complete printable recipe, including nutritional information.)
- Preheat oven to 375 F/190C. Spray glass or crockery casserole dish with non-stick spray or mist with olive oil.
- If goat cheese feels soft, put it in the freezer to get firm.
- Wash mushrooms and slice (or use pre-sliced mushrooms). Cook mushrooms in a small amount of olive oil over medium high heat.
- When mushrooms have released liquid and browned, put them in the casserole dish.
- While mushrooms cook, trim woody ends of asparagus and cut about 1-2 inches long.
- Wipe out pan if needed, then add more oil and cook asparagus 3-4 minutes.
- Put asparagus in the casserole dish, season with Spike Seasoning (affiliate link) and black pepper, then gently stir vegetables.
- Remove goat cheese from freezer (or fridge), cut off desired amount, cut into slices, and layer goat cheese over vegetables.
- Beat eggs, then pour eggs over the veggies.
- Bake at 375F/190C until eggs are well set and the top is starting to lightly brown, about 45-50 minutes. Serve hot.
- I love the melted goat cheese in this recipe! Are you a goat cheese fan?
More Tasty Casseroles to make for Breakfast:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 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 (see notes)
- 1 T olive oil (depending on your pan)
- 6 oz. goat cheese that comes in a log, cut into very thin slices
- 12 eggs
- 2 T half and half (see notes)
- 2 tsp. Spike Seasoning (see notes)
- fresh-ground black pepper to taste
- Preheat oven to 375 F/190C.
- Spray a 9″ x 13″ glass or crockery casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick.
- If your goat cheese feels at all soft, put it in the freezer to get firm while you prep the other ingredients.
- Wash mushrooms and cut into thick slices (or use pre-sliced mushrooms like I did). Then cook mushrooms in a small amount of olive oil over medium high heat.
- When mushrooms have released all their liquid and slightly browned, put them in the bottom of the casserole dish.
- While mushrooms cook, trim off woody ends of asparagus and cut into pieces about 1-2 inches long.
- Wipe out your pan if it needs it, then add a little more oil and cook the asparagus 3-4 minutes, or until it’s barely starting to get cooked and has turned bright green.
- Put the asparagus in the casserole dish, season with Spike Seasoning (affiliate link) and black pepper, then gently stir to combine the vegetables.
- Remove goat cheese from the freezer (or fridge), cut off desired amount, cut into slices, and layer the goat cheese on top of the vegetables.
- Beat eggs until they’re well combined, then pour eggs over the veggies.
- Bake at 375F/190C until the eggs are well set and the top is starting to lightly brown, about 45-50 minutes. Serve hot.
- This can be refrigerated and reheated in the microwave.
I used pre-sliced mushrooms which made the recipe even easier.
Use milk, half and half, or cream, whichever you prefer.
Use any all-purpose seasoning that’s good on vegetables if you don’t have Spike.
This recipe created by Kalyn.
Amount Per Serving:
Calories: 212Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 290mgSodium: 406mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 16g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Asparagus, Mushroom, and Goat Cheese Breakfast Casserole would be a good choice for low-carb or Keto diets, or for any phase of the original South Beach Diet. If you’re strictly following the fat guidelines for South Beach, you might want to use a bit less goat cheese.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2007, and I’ve made it many times for guests since then! It was last updated with better photos and more information in 2022.
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