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.
Ingredients
- 2 tbsp olive oil, plus more for greasing
- 1 onion, diced
- 1 lb asparagus spears, trimmed and cut into 1-inch pieces
- 12 eggs
- ½ cup milk
- ½ tsp salt
- 1 pinch ground black pepper
- 1 cup soft goat cheese, crumbled
- ¼ 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.
Recipe by Stephanie Kay (R.H.N.), kaynutrition.com