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Yummy Life Asparagus and Chive Yogurt Egg puff Casserole
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| Yogurt Egg Puff Casserole - Asparagus & Chive Pin It By Monica serves 9 This lightened up breakfast, brunch, or dinner casserole is packed with flavor and nutrition. Ingredients | |
| 4 cups | chopped asparagus, (remove tough part of stem, and chop into 1-1/2 to 2" pieces before measuring) |
| 2 Tablespoon | minced fresh chives |
| FOR BLENDED EGG MIXTURE: | |
| 8 large | eggs, (or, 1-3/4 cups of any combination of yolks & whites you prefer) |
| 1-1/2 cups | Greek yogurt |
| 1/2 cup | flour, (choose from whole wheat pastry flour, finely ground oat flour, or all-purpose white flour) |
| 3/4 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1 teaspoon | seasoned garlic salt*, (or use 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/8 teaspoon garlic powder) |
| 1 tablespoon | chia seeds |
Directions
Preheat oven to 350 degrees farenheit. Spray or grease 8x8 baking dish. Set aside.
Place asparagus pieces in microwave safe bowl, cover, and microwave for 4 minutes, stirring half way through. (It's not necessary to add any water to the asparagus; it will steam in it's own moisture.) Or, you can steam the asparagus on the stove top, if you prefer. Cook until tender but still crisp.
Distribute cooked asparagus and chives over bottom of prepared baking dish; set aside.
Add eggs to blender, blend for 30 seconds. Add yogurt, flour, baking powder, baking soda, salt/seasonings, chia seeds; blend until combined (20 seconds).
Pour blended egg mixture over top of asparagus and chives in baking dish. Gently stir, pulling the bottom ingredients up as you stir.
Bake 35-45 minutes, until browned and set in middle with no visible liquid. Let rest 5-10 minutes before cutting into squares and serving. It's normal for the casserole to sink slightly as it cools.
USE FOR WRAP OR TORTILLA FILLING. May also be spooned into a warm tortilla for a breakfast burrito or wrap.
FREEZE LEFTOVERS. Individual squares may be wrapped individually placed inside a freezer bag or container, and frozen for up to 1 month. To reheat, place frozen egg puff square on plate, cover, microwave at 50% power for 3 minutes, turning over half way through.
RECIPE MAY BE DOUBLED and baked in 9x13 baking dish. Blend in 2 batches if your blender isn't big enough to mix a double batch at one time.
MAKE AHEAD TIP. Casserole may be assembled the night before, covered, and refrigerated. The following morning, uncover, set out at room temperature for 30 minutes, stir and bake.
*Recipe for Seasoned Garlic Salt at: www.theyummylife.com/Garlic_Salt
NUTRITIONAL INFORMATION (per serving): 126 calories, 5.1g fat, 268mg sodium, 10.1g carbs, 1.8g fiber, 3.0g sugars, 10.9g protein; Weight Watchers PointsPlus: 3.
High in phosphorus, selenium, riboflavin, vitamins C & A, calcium & iron.
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