Overnight Vegetarian Spring Egg Casserole | Recipe Cloud App

Ingredients

• 3 tablespoons unsalted butter
• 1 ½ cups chopped scallions
• 4 cloves garlic, finely chopped
• 6 ounces fresh baby spinach (about 10 cups), chopped
• 1 cup whole milk
• 4 ounces reduced-fat cream cheese, softened
• 6 large eggs, beaten
• ¾ cup shredded whole-milk mozzarella cheese
• ½ teaspoon salt
• 8 ounces whole-grain crusty bread, cut into 1-inch cubes (about 5 cups)
• 1 (12 ounce) bunch asparagus, trimmed and cut into 1-inch pieces