Asparagus, mushroom and goat cheese egg breakfast casserole from Closet Cooking by Kalyn Denny and Kevin Lynch

  • asparagus
  • goat cheese
  • thyme
  • mushrooms
  • eggs
  • cottage cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on October 03, 2019

    I did this dividing the quantity by three, since I only had a limited number of asparagus. I subbed the cheeses as didn't have either goat cheese or cream cheese. I used Cancoillotte for goat cheese and Boursin for cream cheese. I thought this was great because Cancoillotte is a very light cheese, calorie wise, one of the lightest I know. However it was not necessarily wise, because Cancoillotte also has a very high water content and does liquefy a little bit while cooked, although it does settle after 5 minutes or so and everything is fine again. Otherwise, it was my first breakfasft casserole, we don't really have those in France or in the UK, and it is a great idea!

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