A hearty Asparagus Egg Bake to start your day on a deliciously nutritious note. This recipe showcases tender asparagus, perfectly baked with eggs until fluffy and golden. It's a versatile dish that works beautifully as a family breakfast or an elegant brunch option.
Ingredients
Scale:
1 bunch fresh asparagus (about 1 pound), trimmed and cut into 1-inch pieces
1 cup shredded cheese (cheddar, feta, or your choice)
Fresh parsley or chives, for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the asparagus and sauté for another 5 minutes until slightly tender.
Stir in the cherry tomatoes and cook for an additional 2 minutes. Remove from heat and set aside to cool slightly.
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and thyme until well combined.
Add the sautéed vegetables to the egg mixture and stir gently to combine.
Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly. Sprinkle the shredded cheese on top.
Place in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
Let the Asparagus Egg Bake cool for a few minutes before slicing. Garnish with fresh parsley or chives before serving.
