Asparagus Egg Bake Casserole
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.
Ingredients
- 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.
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