This spring-inspired asparagus egg bake is easy to make and works well for a holiday brunch or make-ahead breakfast. Serve it with crusty bread and fresh fruit for a well-balanced breakfast.
If you’re looking for a new, simple, one-pan breakfast, give this asparagus egg bake recipe a try. Not only is it a great way to use seasonal produce, but it’s incredibly versatile, and you can add extra veggies and mix and match the cheese as you like.
Plus, it keeps well in the fridge, so you can make it ahead of time and enjoy it for everything from a quick on-the-go breakfast to a light weekend lunch or an Easter brunch.
Why You’ll Love It
- Made in One Pan – This asparagus breakfast casserole is a one-pan meal, which keeps clean up to a minimum.
- High in Protein – The combination of eggs and goat cheese gives each serving almost 20 grams of protein.
- Keeps Well – This egg bake keeps well in the fridge, making it a good meal prep for quick breakfasts.
Ingredients + Substitutions
- Eggs – To add some protein and make the egg bake.
- Asparagus – To add some fiber and veggies. The recipe calls for fresh asparagus, but you can use frozen asparagus if needed. See the notes section of the recipe card for details.
- Onion – To flavor the egg bake. The recipe calls for a whole onion, but you can use green onions or onion powder if preferred. See the notes section of the recipe card for details.
- Goat Cheese – To add some additional protein and healthy fats. I used a soft goat cheese, but feta cheese, cheddar cheese, or Swiss cheese would also work well.
- Milk – To add some more protein. I used 2% milk, but any milk will work.
- Fresh Herbs – To add some extra flavor. I used a combination of fresh parsley and dill, but basil would also work well.
- Olive Oil – To add some healthy fats.
- Salt and Pepper – To season.
Dietary Adaptions
To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.
To Make it Dairy-Free: Swap the milk for plain, unsweetened almond milk.
Red’s Nutrition Tip
Asparagus is a nutritional powerhouse, offering a rich supply of prebiotics like inulin to fuel healthy gut bacteria. It’s also a good source of potassium to help balance blood pressure and is roughly 93% water, making it one of the most hydrating foods you can eat.
Serving Suggestions
This cheesy egg bake with asparagus is a high-protein, low-carb dish with lots of veggies and healthy fats. It can be enjoyed as is, made into a more balanced meal by serving it with a carbohydrate, or adapted to suit your calorie or macro needs. For example:
- To make it higher in carbohydrates, serve it with crusty bread.
- To make it higher in fiber, add some baby spinach to the egg mixture, and/or serve it with a side of fruit or a simple green salad.
- To make it lower in fat, use low-fat goat cheese and/or swap some of the eggs for egg whites.
Storage + Reheating
To Store: Once cooled, the asparagus egg bake can be stored whole, covered with aluminum foil or plastic wrap, or leftover pieces can be transferred to an airtight container and stored in the refrigerator for up to 4 days.
To Freeze: To freeze it whole, allow the egg bake to cool completely, then cover it with aluminum foil and plastic wrap or a freezer-safe bag and store it in the freezer for up to 3 months. Individual pieces can be frozen in an airtight container.
To Reheat: To reheat whole, allow the egg bake to thaw completely or reheat directly from the fridge, uncovered, by baking in the oven at 350°F for 15-20 minutes or until heated through. Individual pieces can be reheated in an oven-proof dish in the oven at 350°F for 5-10 minutes or in a microwave-safe container in the microwave for 1-2 minutes.
More Egg Bake Recipes:
- Zucchini Egg Bake
- Breakfast Egg Bake
- Sweet Potato Breakfast Casserole
- Spinach Breakfast Casserole
- Creamy Spinach Baked Eggs
- Egg, Sausage, and Bread Casserole
Asparagus Egg Bake
Serve this asparagus egg bake with crusty bread and fresh fruit for a delicious brunch, or prep it and store it in the fridge for quick weekday breakfasts.
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Prep Time: 15 minutes -
Cook Time: 25 minutes
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Total Time: 40 minutes
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Yield: 6 servings 1x
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Category: Breakfast
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Method: Baked
Prep Time:
Yield:
Category:
Method:Ingredients
- 2 tablespoons olive oil, plus more for greasing
- 1 onion, diced
- 1 pound asparagus spears, trimmed and cut into 1-inch pieces
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 1 cup soft goat cheese, crumbled
- 1/4 cup fresh herbs, finely chopped (parsley, basil, and/or dill)
Instructions
- Preheat the oven to 400°F and lightly grease a 9 x 13-inch baking dish with olive oil.
- In a large bowl, add the cracked eggs, milk, salt, and black pepper, and whisk until well combined. Set aside.
- In a large pan on medium heat, warm the olive oil, then add the diced onion and cook for 4-5 minutes, stirring frequently, until translucent and tender. Transfer the cooked onion to the greased baking dish.
- In the same pan, add the asparagus pieces and 2 tablespoons of water, and steam/cook, stirring frequently, for 2-3 minutes until the asparagus is bright green and slightly tender. Set aside.
- Pour the egg mixture into the greased baking dish, ensuring everything is well incorporated and evenly distributed.
- Top the egg mixture with the crumbled goat cheese, cooked asparagus pieces, and fresh herbs, spreading everything out evenly.
- Transfer the baking dish to the oven and bake for 20-25 minutes until the eggs are set in the middle and the sides are just turning golden brown.
- Once cooked, the asparagus egg bake can be enjoyed immediately, served warm, or cooled and stored in the fridge for 4 days or in the freezer for up to 3 months.
Notes
To Use Egg Whites: Swap every 1 egg for 1/4 cup of liquid egg whites.
To Use Frozen Asparagus: Swap the fresh asparagus for 2 cups of chopped frozen asparagus in step #4.
To Use Green Onions: Swap the whole onion for 4 green onions (white parts only) in step #3.
To Use Onion Powder: Swap the whole onion for 1 teaspoon of onion powder. Skip step #3 and add it in step #2 instead.
To Use Dried Herbs: Swap the fresh herbs for 1 tablespoon of dried herbs, such as dried parsley, basil, or dill. Add them in step #2 instead of step #6.
Nutrition
- Serving Size: 1 serving
- Calories: 267 calories
- Sugar: 4 grams
- Fat: 19 grams
- Carbohydrates: 6 grams
- Fiber: 2 grams
- Protein: 19 grams
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