This Asparagus and Egg Breakfast Casserole is a healthy dinner star! Fluffy eggs, tender asparagus, and cheese bake into a hearty, veggie-packed dish. Light yet filling, it’s perfect for any night—serve with a salad or bread for a wholesome, protein-rich meal that’s easy and delicious!
Recipe Tips and Tricks
- Asparagus Prep: Blanch briefly—keeps it tender, not mushy in the bake.
- Egg Fluff: Whisk eggs with milk—adds air for a lighter texture.
- Cheese Layer: Mix some in, save some for the top—melty inside and out.
- Even Bake: Use a hot oven (375°F)—prevents a soggy bottom.
- Rest Time: Let it sit 5 minutes—slices cleaner and holds together.
Why You’ll Love This Recipe
You’re going to absolutely adore this Asparagus and Egg Breakfast Casserole—it’s a healthy dinner gem that’ll make your evenings feel cozy and nourishing! You’ll love how it transforms simple eggs and crisp asparagus into a fluffy, cheesy casserole that’s packed with protein and veggies, light enough to keep you feeling great yet hearty enough to satisfy as a dinner main.
It’s perfect for those busy nights when you want something wholesome without a lot of fuss, or those relaxed evenings when you crave a comforting, veggie-forward meal that’s easy to whip up. The oven does the work—just mix, pour, bake—and in no time, you’ve got a golden, flavorful dish that’s versatile enough to pair with a fresh salad, crusty bread, or enjoy on its own. Sprinkle it with herbs or a dash of spice, and you’ve got a crowd-pleasing winner that’s as delicious as it is good for you—ideal for family dinners or a quiet night in. This recipe’s ease and wholesome taste will make it a staple—pure, eggy bliss in every slice!
Asparagus and Egg Breakfast Casserole
Eggs, asparagus, and cheese baked into a fluffy casserole—healthy dinner comfort!
Ingredients
- 10 large eggs
- ½ cup whole milk (or 2%)
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese (or preferred cheese)
- Salt and pepper to taste (about ½ teaspoon each)
- 1 tablespoon fresh dill or parsley, chopped (optional, for garnish)
- Optional: red pepper flakes or a side salad for serving
Instructions
- Hey there, let’s whip up an Asparagus and Egg Breakfast Casserole that’ll make your dinner healthy and oh-so-tasty! Preheat your oven to 375°F—get it nice and warm! Fill a pot with water, bring it to a boil, and toss in those asparagus pieces—blanch ‘em for 2-3 minutes until they’re bright green and just tender, then drain and rinse with cold water to stop the cooking. Set ‘em aside—they’re ready to shine!
- Grab a medium skillet, heat that olive oil over medium, and sauté the chopped onion for 3-4 minutes until it’s soft and golden—smells cozy already! While that’s going, crack those eggs into a big bowl, pour in the milk, and whisk ‘em up good—get it light and frothy for that fluffy texture. Stir in half the shredded cheddar (½ cup), plus salt, pepper, and the sautéed onion—mix it all together until it’s a cheesy, eggy promise.
- Lightly grease a 9x13-inch baking dish—or a similar size—and spread the blanched asparagus evenly across the bottom. Pour that egg mixture over the top—let it settle in all cozy-like—then sprinkle the rest of the cheddar on top for that melty finish. Pop it into the oven and bake for 30-35 minutes—watch it puff up and turn golden, with the edges just set (a little jiggle in the center’s okay—it’ll firm up). Pull it out—oh, that cheesy glow!—and let it rest for 5 minutes to make slicing a breeze.
- Sprinkle with fresh dill or parsley for that green pop, slice it into squares, and serve it up—maybe with a salad or some crusty bread on the side. Grab a fork and dive into this healthy dinner delight—it’s fluffy, veggie-packed, and oh-so-satisfying!
Notes
- Blanch asparagus first—keeps it from getting soggy in the bake!
- Rest before slicing—holds together better for pretty pieces.
- Perfect for leftovers—great cold or reheated for any meal!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 198Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 249mgSodium 246mgCarbohydrates 5gFiber 2gSugar 2gProtein 13g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Asparagus: Fresh, medium stalks cook evenly—trim woody ends for tenderness.
- Eggs: Large, free-range if possible—rich yolks boost flavor.
- Cheese: Cheddar for meltiness—feta or goat cheese adds tang.
- Milk: Whole or 2% fluffs the eggs—almond milk works for lighter fare.
- Onion: Yellow onion for subtle sweetness—green onions swap for milder taste.
- Olive Oil: For sautéing—keeps it healthy and light.
- Salt and Pepper: Balance flavors—cheese adds some salt, so go easy.
- Herbs: Fresh dill or parsley for freshness—dried works too.
Variations and Substitutions
This casserole loves a remix! Swap asparagus for spinach, broccoli, or zucchini—blanch or sauté first to avoid excess water. No cheddar? Use mozzarella, Swiss, or a dairy-free cheese—still tasty! Trade milk for half-and-half for richness or oat milk for a plant-based twist. Add protein with diced turkey, ham, or crumbled sausage—boosts heartiness. Want heat? Toss in chili flakes or diced peppers. Gluten-free? It’s naturally there—just pair with GF bread. Mix in cherry tomatoes, mushrooms, or bell peppers for extra veggies—serve with salsa or hot sauce for a kick. This recipe bends to your pantry and cravings—make it yours!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—reheats well.
- Freezer: Freeze slices for up to 2 months; thaw in the fridge overnight.
- Reheating: Warm in the oven at 350°F for 15 minutes, or microwave in bursts.
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