Easy Asparagus Egg Bake Breakfast Casserole
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This Asparagus Egg Bake Breakfast Casserole is an easy brunch recipe filled with the season's best ingredients, including fresh herbs, greens, and cheese. This utterly delicious egg casserole is a breakfast recipe you'll love!
Spring is brunch season. It is all about fresh flavors, brand-new in-season vegetables, lighter and warmer days, and gathering with your favorite people.
Egg bake breakfast casseroles are recipes to have on hand during this special season, whether for Easter brunch, Mother's Day brunch, or any of the season's occasions.
Egg Bake Casserole Recipe Overview
Simple to make breakfast casserole with asparagus, spinach, fresh herbs, and shredded cheese.
- Recipe Time: 45 minutes; 10 min of prep, 35 minutes of baking
- Kitchen Tools: 2-quart casserole dish
- Servings: 8-10 servings
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What I Love About This Asparagus Breakfast Casserole
When the days grow longer and spring is fully upon us, I find myself reaching for recipes that highlight one of my favorite vegetables of the season: asparagus.
With its fresh, vibrant green color, tender-crisp texture, and subtly buttery flavor, asparagus brings both elegance and simplicity to the table. It's just as lovely in a bowl of Cream of Asparagus Soup as it is in frittatas, quiches, and strata-or simply served as roasted asparagus.
But when it comes to brunch season, egg bake casseroles are truly the signature dish. This Asparagus Egg Bake Breakfast Casserole is a favorite-much like my Make Ahead Vegetable Breakfast Casserole-because it's both simple and dependable.
One of the things I love most is its flexibility. You can assemble it the night before and bake it fresh in the morning, or prepare and bake it right away, depending on your schedule.
And beyond its ease, it's simply delicious. It's the kind of recipe that feels special enough for a spring gathering, yet practical enough for everyday breakfasts. In fact, I always hope for leftovers-they keep beautifully in the refrigerator and make the best quick breakfasts or afternoon snacks.
Here's to a delicious season ahead!
Asparagus Egg Bake Ingredients
This simple breakfast casserole contains a handful of easy, seasonal ingredients. You will find ingredient measurements in the recipe card at the bottom of this post.
- Olive oil for sauteing the vegetables.
- Vegetables: Trimmed asparagus, green onions, and baby spinach leaves
- Eggs: I'm using large eggs in this egg bake.
- Milk: You can use either dairy or non-dairy milk, depending on your preference. Heavy cream or half-and-half works well for an extra-creamy, custardy texture.
- Cheese: Use a combination of your favorite shredded cheese, such as Gruyere, Swiss, or Mozzarella. Parmesan is also added to the casserole for a delicious flavor pairing.
- Herbs: Fresh herbs are one of the dish's most important ingredients. Choose your favorite combination or ones that are easy to find. Herbs that pair well in this dish include rosemary, basil, dill, marjoram, oregano, thyme, tarragon, chives, and/or Italian parsley.
How to Make Asparagus Breakfast Casserole
Step-by-step instructions are also in the recipe card at the bottom of this post.
Preheat the oven to 350℉ and grease a 2-quart casserole dish with nonstick cooking spray.
- Step 1: Sauté the vegetables
Heat olive oil in a skillet over medium heat and cook the asparagus and green onions until just tender. Transfer to the prepared baking dish and add the spinach.
- Step 2: Add the cheese
Sprinkle the Swiss cheese evenly over the vegetables.
- Step 3: Add the egg mixture
Whisk the eggs, milk, parsley, salt, and pepper in a large bowl, then pour over the vegetables and cheese.
- Step 4: Bake until set
Bake for 35 to 40 minutes, or until the center is set and a knife inserted in the middle comes out clean. Let it stand for 10 minutes before serving.
What to Serve with an Egg Bake Casserole?
This casserole is delicious on its own, but you can serve it with a side of fresh fruit, avocado slices, or a simple green salad to complete the meal. Here are a few more ideas:
For an easy splurge, drizzle with this easy homemade hollandaise sauce.
Recipe FAQs
Absolutely! This casserole is perfect for meal prep. You can assemble it the night before and refrigerate it overnight. Just pop it in the oven in the morning for a delicious and effortless breakfast.
Absolutely! This recipe is versatile, and you can customize it with your favorite vegetables. Try adding bell peppers, mushrooms, or any other veggies you enjoy.
When stored in an airtight container, this casserole will last for up to 3-4 days in the refrigerator. When ready to enjoy, simply reheat individual portions in the microwave or oven.
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Easy Asparagus Egg Bake Breakfast Casserole
Ingredients
- 2 tablespoons olive oil
- 3 green onions chopped
- ¾ lb asparagus trimmed and cut into ½-inch pieces (about 2 cups)
- 1 cup spinach roughly chopped
- 10 large eggs
- ¼ cup fresh herbs chopped (see notes for herbs that pair well with asparagus).
- 2 tablespoons grated Parmesan
- 1 ½ cups shredded cheese like mozzarella, swiss, or Gruyere
- ½ cup milk or heavy cream, half and half (dairy or non dairy)
- ½ teaspoon dried basil
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
- Preheat the oven to 350℉ and grease a 2-quart casserole dish with nonstick cooking spray.
- Heat a large skillet over medium heat and warm the olive oil until shimmering. Add the asparagus and green onions and cook, stirring occasionally, until tender, about 3-4 minutes. Transfer to the prepared casserole dish and add the chopped spinach.
- Sprinkle the cheese evenly on top of the vegetables.
- In a large bowl, beat the eggs with a fork or a whisk. Mix in the milk, fresh herbs, dried basil, salt, and black pepper and pour the egg mixture over the cheese.
- Bake in the oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting into servings.
Notes
- Cheese: Use a combination of your favorite shredded cheese such as Gruyere, Swiss, or Mozzarella. Parmesan is also added to the casserole for a delicious flavor pairing.
- Herbs: Fresh herbs give this breakfast casserole its distinctive, delicious flavor. Herbs that pair well with asparagus and eggs include rosemary, basil, dill, marjoram, oregano, thyme, tarragon, chives, and/or Italian parsley. Choose your favorite combination or ones that are easy to find.
- Serving: I like to garnish the top of the breakfast casserole with 3 reserved asparagus spears that I pan-saute while baking and add additional fresh herbs.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Recipes You May Also Enjoy
- Make Ahead Breakfast Casserole
- Easy Sweet Potato Breakfast Casserole
- Easy Ham and Cheese Strata
- Sausage Breakfast Casserole
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Hi Stephanie! Can you help clarify when we need to add the spinach. I couldn't find if I needed to cook the spinach with the asparagus or add it uncooked into the casserole dish. Appreciate the clarification.
Hi Lisa! You can definitely add the spinach to the skillet when sautéing the asparagus and green onions. I usually add it to the dish with the sautéed veggies and leave it uncooked.
Hello..this recipe looks delicious. Can you tell me how much cheese to use, I only see the parmesan in the recipe, not the shredded cheese. Thank you!
Hi Bernadette! You will use a combination of Parmesan (for flavor) and 1 1/2 cups of your favorite shredded cheese like Mozzarella, Swiss, or Gruyère!