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Horizontal view of a brunch serving of Asparagus Egg Bake Casserole with a white teapot in the background.
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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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 165kcal
Author: Stephanie Wilson

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.
    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