Spring Vegetable Egg Casserole

Serves: 6-8


  • 8 strips of sliced Dutch Farms Bacon
  • 8 asparagus stalks cut into 1” long pieces
  • 1 cup of cherry tomatoes sliced in half
  • 1 cup of sliced cremini mushrooms
  • 8 large Dutch Farms eggs
  • ¾ cup of whole milk
  • ¼ of thinly sliced green onions
  • 1 cup of Dutch Farms shredded cheddar cheese
  • 6 to 8 slices of Dutch Farms buffalo mozzarella
  • salt and pepper to taste


  • Preheat the oven to 375°.
  • In a large saute pan on high heat add in the bacon and cook until crispy.
  • Once the bacon is cooked remove it from the pan and add in the asparagus, tomatoes and cremini mushrooms and saute for 4 to 6 minutes or until lightly browned and set aside.
  • In a large bowl whisk together the eggs and milk until completely combined and then add in the crispy bacon, sautéed vegetables, green onions and salt and pepper.
  • Transfer the mixture to a 9×13 pan and evenly sprinkle on the cheddar cheese and evenly place on the sliced buffalo mozzarella.
  • Bake in the oven at 375° for 45 to 50 minutes or until the cheese is lightly browned and the eggs are cooked.
  • Serve alongside Dutch Farms orange juice.