This delicious Weight Watchers spring veggie casserole is just four WW points per serving, and is packed with healthy, flavorful ingredients! This is the type of light yet comforting casserole that is perfect for the springtime. It has a variety of vegetables and greens, such as spinach, asparagus, scallions, and garlic. You can even add more by including kale or artichoke, too!
This yummy recipe is great for breakfast or brunch. It can be the perfect savory addition to your brunch spread. The base of the casserole has whole wheat bread and a savory egg custard. The asparagus becomes perfectly cooked when baked in the casserole, and you don’t need to pre-cook it at all. The only preparation on the stovetop you need to do is toast the garlic and soften the spinach and scallions, which only takes a few minutes!
If you are looking for other delicious recipes that pair well with this dish, I suggest checking out the weight watchers breakfast recipe collection, where you can find breakfast sweet treats that would taste lovely with this umami casserole.
Why You Should Try This Recipe
- It’s nutritious! This healthy casserole is packed with fiber, protein, calcium, and iron, thanks to all of the fresh, nutritious ingredients in it.
- It’s a great make-ahead recipe. You can prep this casserole the night before you bake it. In the morning, all you have to do is pop it in the oven, and it’ll be ready in no time!
- It is low in points. This delicious casserole can help start your day off on a great note and keep you on track with your goals.
Recipe Overview
- Serving Size: 1 slice (166g)
- Number of Servings: 8
- Time to Cook: about 50 minutes
- WW Points Per Recipe: 4 WW points per serving, 28 points for the entire casserole (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Spring Veggie Casserole
- 2 tbsp Light butter substitute
- 1 bunch scallions, finely chopped
- 3 tbsp Minced garlic
- 6 oz Fresh baby spinach
- 9 oz Asparagus spears, trimmed and cut in half
- 8 Whole wheat bread slices, ripped into pieces or cubed
- ¾ cup Fat-free shredded mozzarella cheese
- 6 eggs
- ½ cup Nonfat plain Greek yogurt
- ½ cup Fat-free milk
- 4 oz Reduced-fat cream cheese, softened
- ¾ tsp Onion powder
- 1 tsp Italian seasoning
- Kosher salt and black pepper, to taste
Instructions for making Weight Watchers Spring Veggie Casserole
- Heat the butter substitute and the garlic over medium-high heat in a sauté pan. Cook until the garlic is aromatic, then add the spinach and scallions to soften them. Remove from heat and let cool slightly.
- Make the custard by mixing the cream cheese with the eggs. Once combined, add the yogurt, milk, and seasonings. Mix well. Lastly, add the shredded cheese and then the spinach mixture.
3. Grease a 9×13 baking dish and place about half of the asparagus in the bottom, followed by the bread pieces and the remaining asparagus. Pour the entire egg mixture over top of everything. Press down to ensure that all the bread pieces and asparagus are covered or touching the custard. If desired, sprinkle more shredded cheese on top.
4. Cover and refrigerate overnight. Preheat the oven to 375°F. Once the oven is ready, cook the casserole for 30 minutes, covered, and then remove the foil and cook for another 20-30 minutes until the eggs are set and the top is lightly gold and brown.
Variations and Substitutions
- Greek Yogurt Substitute: You can use sour cream instead of Greek yogurt at 1:1 ratio.
- Milk Type: Feel free to use your preferred milk type. I used fat-free milk since it is low-point.
- Other Add-Ins: You can add tons of other vegetables! For instance, kale or artichokes would be excellent additions. You can also add other veggies that aren’t necessarily considered spring vegetables; whatever you have on hand works. Make sure to pre-cook heartier vegetables first, so they cook through.
- Using Frozen Spinach: If you must use frozen spinach instead of fresh, make sure to thaw and drain it first so that it doesn’t make the casserole soggy.
- Splurge Version: You can use the full-fat versions of shredded cheese and cream cheese. You can also use whole milk and white bread or other types of bread if you have extra points to use.
- Shredded Cheese: Cheddar also works!
Tips and Tricks for Making Weight Watchers Spring Veggie Casserole
- How to store leftover WW Spring Casserole: You can transfer the leftover casserole to an airtight container or simply cover the dish you baked it in. Keep it in the refrigerator and enjoy it within 4 days for best results.
- Make sure the cream cheese is softened before mixing it with the eggs. Otherwise, it will make the egg mixture lumpy, and the cream cheese won’t evenly spread throughout the casserole.
- It’s important to cover it for the first 30 minutes of baking. Otherwise, the top will overbake, and it will be too dark. If you find that the egg mixture is set but doesn’t have the color that you want, you can always flip the broiler on for a couple of minutes to give it a golden brown top.
Related Recipes
Spring Vegetable Casserole
Ingredients
- 2 tbsp Light butter substitute
- 1 bunch scallions, finely chopped
- 3 tbsp Minced garlic
- 6 oz Fresh baby spinach
- 9 oz Asparagus spears, trimmed and cut in half
- 8 Whole wheat bread slices, ripped into pieces or cubed
- 6 eggs
- ¾ cup Fat-free shredded mozzarella cheese
- ½ cup Nonfat plain Greek yogurt
- ½ cup Fat-free milk
- 4 oz Reduced-fat cream cheese, softened
- ¾ tsp Onion powder
- 1 tsp Italian seasoning
- Kosher salt and black pepper, to taste
Instructions
- Heat the butter substitute and the garlic over medium-high heat in a sauté pan. Cook until the garlic is aromatic, then add the spinach and scallions to soften them. Remove from heat and let cool slightly.
- Make the custard by mixing the cream cheese with the eggs. Once combined, add the yogurt, milk, and seasonings. Mix well. Lastly, add the shredded cheese and then the spinach mixture.
- Grease a 9×13 baking dish and place about half of the asparagus in the bottom, followed by the bread pieces and the remaining asparagus. Pour the entire egg mixture over top of everything. Press down to ensure that all the bread pieces and asparagus are covered or touching the custard. If desired, sprinkle more shredded cheese on top.
- Cover and refrigerate overnight. Preheat the oven to 375°F. Once the oven is ready, cook the casserole for 30 minutes, covered, and then remove the foil and cook for another 20 to 30 minutes until the eggs are set and the top is lightly gold and brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
