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Toshi's Table » Recipes » Breakfast

Asparagus Egg Bake Casserole

Published: Feb 1, 2025 by Emily Toshiko · This post may contain affiliate links · 1 Comment

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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.

Asparagus egg bake casserole in a glass baking 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.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients Notes
  • Substitutions & Variations
  • Step by Step Instructions
  • Storage & Freezing
  • Top tip
  • Frequently Asked Questions
  • More Recipes You'll Love
  • Did you try this recipe?
  • Asparagus Egg Bake Casserole

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

Ingredients for asparagus egg bake casserole.
  • 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

Whisked eggs in a white mixing bowl.

Whisk the eggs and milk together with salt and pepper.

Asparagus, goat cheese, sun-dried tomatoes and onion in baking dish.

Add the veggies, sun-dried tomatoes and crumbed goat cheese to a baking dish.

Whisked eggs, asparagus, sun-dried tomatoes and goat cheese in a baking dish.

Pour the eggs into the baking dish make sure they cover most of the ingredients.

Egg bake casserole with asparagus and sun-dried tomatoes.

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.

Close up of egg bake with asparagus, goat cheese and sun-dried tomatoes.

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.

Asparagus egg bake with a slice missing.

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.

Asparagus egg bake with a spatula, knife and plate.

Frequently Asked Questions

Can I make this using regular milk?

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.

Do I need to cook the onion and asparagus before adding it to the baking dish?

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 with sun-dried tomatoes in a baking dish.

Asparagus Egg Bake Casserole

Emily Toshiko
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Resting Time 15 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine American
Servings 12 people
Calories 115 kcal

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.

Notes

You can use regular milk if desired. I usually use oat milk or almond milk in this recipe. 
Serving: 1sliceCalories: 115kcalCarbohydrates: 4gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 168mgSodium: 203mgPotassium: 190mgFiber: 1gSugar: 3gVitamin A: 393IUVitamin C: 2mgCalcium: 58mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Leave a comment below and tag @toshistable on social!

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Comments

  1. Em says

    February 01, 2025 at 3:40 pm

    5 stars
    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!

    Reply

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Emily Toshiko Brackett from Toshi's Table standing in the kitchen holding a glass of red wine.

Hi, I'm Emily!

Welcome to my table! I enjoy creating colorful, tasty recipes that inspire you to eat more veggies. While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipes a try, I dare you!

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