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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!

Top view of baked Asparagus Egg Bake Breakfast Casserole in an oval casserole dish with fresh parsley as garnish.

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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.

Closeup side view of an Asparagus egg bake serving on a white scalloped serving.

What I Love About This Asparagus Egg Bake Breakfast Casserole

When the days grow longer, and spring is fully upon us, I’m searching for recipes featuring one of my favorite veggies of the season: asparagus.

With its beautiful fresh spring green color and stately structure, its crisp yet tender texture, and its buttery, somewhat sweet flavor, asparagus is a perfect addition to meals.

I love using it in Cream of Asparagus Soup, frittatas, quiches, strata, or simply serving as Roasted Asparagus with Dill Yogurt Sauce.

But egg bake casseroles are the signature dish of brunch season. And this Asparagus Egg Bake Breakfast Casserole is a favorite. Much like our always popular Make Ahead Easy Vegetable Egg Bake Breakfast Casserole.

I love that this breakfast casserole can be made ahead, assembled the night before, and baked on the day you’re serving. It can also be baked immediately after assembly, making it a versatile dish.

In addition to being versatile and easy to make, it’s also so, so yummy! In fact, it’s so good that I’m always hoping for leftovers because they keep well in the refrigerator for quick snacks or on-the-go breakfasts.

Here’s to a delicious season ahead!

Top view of Asparagus Egg Bake Casserole with a serving on the side.

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
Top view of egg bake ingredients on a round wood board.

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 work well for an extra creamy, custardy texture. I’m using fat-free half and half in this recipe.
  • 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.

1

Saute vegetables.

Heat a large skillet over medium heat, saute asparagus and green onions in olive oil until tender. Transfer to the prepared casserole dish.

Top view of sautéed vegetables in a white casserole dish for the egg bake.
2

Add cheese.

Sprinkle the Swiss cheese evenly on top of the vegetables.

Top view of shredded cheese over vegetables in a white casserole dish for the egg bake.
3

Add egg mixture.

In a large bowl, beat the eggs with a fork or a whisk. Mix in the milk, parsley, salt, and black pepper. Pour the egg mixture over the cheese.

4

Bake the breakfast casserole.

Bake in the oven for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting into servings.

Top view of Asparagus Egg Bake garnished with 3 asparagus spears in a white oval casserole.

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:

Asparagus Egg Bake Breakfast Casserole Frequently Asked Questions

Can I prepare the asparagus egg bake breakfast casserole ahead of time?

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.

Can I substitute other vegetables for the asparagus?

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.

How long does the asparagus egg bake breakfast casserole last in the refrigerator?

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.

Side view of a serving of Asparagus Egg Bake Casserole on a white scalloped dish.

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Horizontal view of a brunch serving of Asparagus Egg Bake Casserole with a white teapot in the background.

Easy Asparagus Egg Bake Breakfast Casserole

Celebrate spring with a flavorful Asparagus Egg Bake Breakfast Casserole. Made with fresh herbs, greens, and cheese, it's a brunch favorite.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 3 green onions chopped
  • 3/4 lb asparagus trimmed and cut into 1/2-inch pieces (about 2 cups)
  • 1 cup spinach roughly chopped
  • 10 large eggs
  • 1/4 cup fresh herbs chopped (see notes for herbs that pair well with asparagus).
  • 2 tablespoons grated Parmesan
  • 1 1/2 cups shredded cheese like mozzarella, swiss, or Gruyere
  • 1/2 cup milk or heavy cream, half and half (dairy or non dairy)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt or to taste
  • 1/4 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 occassionally, until tender; about 3-4 minutes. Transfer to the prepared casserole dish.
    Top view of sautéed asparagus in an oval white casserole dish.
  • Sprinkle the cheese evenly on top of the vegetables.
    Top view of unbaked Asparagus Breakfast Casserole with shredded cheese over the asparagus.
  • 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.
    Top view of unbaked Asparagus Egg Bake Casserole ready for the oven.
  • 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.
    Top view of just baked Asparagus Breakfast Casserole in a white oval casserole dish.

Notes

  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories: 165kcal | Carbohydrates: 4g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 248mg | Sodium: 399mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 7mg | Calcium: 253mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Breakfast
Cuisine: American
Keyword: Egg Bake, Breakfast Casserole

2 Comments

  1. 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!

    1. 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!

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