This simple asparagus egg bake casserole is vibrant in color and flavor! The springtime breakfast is loaded with asparagus, goat cheese and sun-dried tomatoes, creating a beautifully balanced dish.
Egg bake with asparagus is popular during the spring months when asparagus is in season. Fresh asparagus is usually available year-round, however it will be at its peak during April and May.
This easy to make vegetarian breakfast was inspired by my cottage cheese egg bake recipe, and pairs well with this lemony arugula lentil salad for a delicious brunch! For more of a breakfast vibe, serve it with air fryer diced potatoes dipped in greek yogurt sriracha sauce.
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Why You'll Love This Recipe
- Asparagus egg casserole is made without heavy cream.
- Serve it as breakfast, brunch or breakfast for dinner!
- Egg bakes are perfect for meal prep as it can feed up to 12 people and lasts in the fridge for up to 5 days.
Ingredients Notes
- Olive oil - to sauté the asparagus and onion.
- Asparagus - make sure to trim the ends (about 1-2") for the best texture.
- Onion - adds savory flavor. There is no need to sauté it ahead of time, it will cook in the oven.
- Sun-dried tomatoes - use the ones that are packed in oil as they will be easier to chew. They add sweetness to this dish and a nice pop of color!
- Goat cheese - adds a creamy and tangy element to this dish that compliments the veggies and sun-dried tomatoes.
- Eggs - you will need a dozen eggs for this recipe.
- Plant Milk - I like to use oat milk or almond milk in this recipe but feel free to use your favorite milk.
- Salt & Pepper - the seasoning are super simple in this dish.
See recipe card for quantities.
Substitutions & Variations
- Milk - you can opt to use regular milk instead of plant-based milk.
- Spinach - sauté 4-5 cups of spinach and add it to the casserole before baking.
- Mushrooms - sauté a package of mushrooms and add them to the casserole before baking.
- Feta cheese - swap in feta cheese for goat cheese.
- Leeks - add in sliced leek instead of using an onion.
Step by Step Instructions
Whisk the eggs and milk together with salt and pepper.
Add the veggies, sun-dried tomatoes and crumbed goat cheese to a baking dish.
Pour the eggs into the baking dish make sure they cover most of the ingredients.
Bake for 30-35 minutes until the eggs are set. Allow the egg bake to cool for 10-15 minutes before serving.
Hint: make sure to spray the baking dish with non-stick cooking spray so the casserole does not stick to the pan.
Storage & Freezing
Store asparagus egg bake in the fridge for up to 5 days. I recommend storing it in an airtight container or zip lock bags.
You can freeze leftovers for up to 3 months. I recommend separating each slice with a piece of parchment paper or wax paper so individual slices can be removed as needed.
Allow the egg bake to thaw in the fridge overnight before reheating in the microwave, oven or air fryer.
Top tip
Let the asparagus egg casserole sit for 10-15 minutes when it comes out of the oven. This helps the eggs to finish setting and it will be easier to cut into slices.
Frequently Asked Questions
Yes you can use regular cows milk in place of plant-milk. I generally do not buy cows milk so I usually use oat milk or almond milk, however cows milk will work just fine.
You do not need to sauté the onions and asparagus before adding it to the egg bake. The vegetables will cook through while in the oven.
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Asparagus Egg Bake Casserole
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion sliced
- 1 bundle of asparagus ends trimmed
- 12 Eggs
- ½ cup oat milk
- 4 ounces crumbled goat cheese
- ⅓ cup sun-dried tomatoes (packed in oil, drained)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- non-stick spray
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Slice the asparagus into 1-2" pieces.
- Whisk together the eggs, oat milk, salt and black pepper.
- Spray a 9x13 baking dish with non-stick cooking spray.
- Spread out the sliced onions and asparagus in the baking dish.
- Top with a layer of sun-dried tomatoes and crumbled goat cheese.
- Pour the whisked eggs into the baking dish.
- Bake for 30-35 minutes until the eggs have set.
- Remove from the oven and let cool for 10-15 minutes before slicing into 12 pieces.
Em says
This is my new, go-to breakfast! I make it over the weekend and freeze half of it. Then I have breakfast for the next 2 weeks!