Something big happened here recently. Some of you may already know but I’m going to come right out and say it on this here corner of the internets.

Now, before you get all excited, I didn’t get engaged (or a second date), I’m not having children and yes, I am staying put in Chicago.

Oh? You want the news?

Yes, I’ve taken the plunge and joined a CSA. My friend Ang and I are dividing a half-share of produce every Friday, that we take turns picking up at a local gym.

For those of you who don’t know what a CSA is, the initials stand for “Community Supported Agriculture” and it’s popular way for consumers to buy local, seasonal food directly from a farmer. Basically, a farmer will sell “shares” to the public. The share usually consists of a box of vegetables, or other farm products. Consumers can purchase a “membership” or a “subscription” and in return receive a box of seasonal produce each week throughout the farming season.

Our first CSA bounty included mushrooms, asparagus and sun-dried tomatoes, all super-fresh and delicious. I turned some of the leftovers into this casserole inspired by Kalyn’s Kitchen.

The best part about this recipe is that if you’re only cooking for yourself, you can make the casserole on a Sunday and eat it throughout the week. See notes below on reheating and thawing.

Farmer’s Breakfast Casserole with Low-Fat Mozzarella Cheese
(Makes 6 generous servings, recipe inspired by Kalyn’s Kitchen.)

Ingredients:

1/2 pound fresh asparagus, washed, ends trimmed, and cut into 1 inch pieces
1/4 pound fresh mushrooms (or more) washed and cut into half slices
1/4 cup sliced sun-dried tomatoes
2 cups fresh baby spinach, chopped (We’re all friends here, right? I tear it with my hands as I wash it)
1-2 tablespoons olive oil (depending on your pan)
1/2 cup shredded low-fat mozzarella cheese
12 eggs
2 T milk, half and half, or cream
Salt and pepper, to taste

Directions.

1. Preheat oven to 375 degrees F. Spray a glass casserole dish with non-stick spray or mist with olive oil.

2. Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1 inch long. Cut mushrooms in half lengthwise, then turn and cut into half slices.

3. Heat a small amount of olive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Top with sun-dried tomatoes.

4. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5-7 minutes. Just before you remove the mushrooms from the pan, add spinach and cook 1-2 minutes, or until it begins to wilt.

5. Layer mushrooms and spinach in casserole dish on top of asparagus.Top with shredded mozzarella cheese on top of vegetables.

6. Break eggs into mixing bowl, add milk, half and half, or cream and season if you’d like. Beat eggs for a few minutes, until whites and yolks are well combined, then pour over vegetables and cheese.

7. Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired.

Note: This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.

Tagged as: asparagus, breakfast bake, breakfast casserole, brunch bake, brunch casserole, egg bake, Farmer's Breakfast Casserole, low-fat cheese, Mozzarella Cheese, mushrooms, spinach, sun-dried tomatoes, zucchini