Easy Asparagus Egg Casserole Recipe (High Protein!)
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This Asparagus Egg Casserole is delicious, fluffy, high in protein, free from heavy cream, and very easy to make! This breakfast bake is great for meal prep so you can have an easy breakfast throughout your week.
This casserole dish is perfect any time of year (as you can typically find asparagus in grocery stores all year round), but it’s particularly great for Easter brunch, Christmas morning, or a special breakfast of any kind!
Another asparagus recipe that we love is this Creamy Asparagus White Bean Soup Recipe (Vegan)!
Easy Egg Casserole
A big thank you to Larder & Vine for sponsoring today’s blog post! I am so excited to share the non-toxic bakeware that I used to create this recipe. And of course, please use my discount code: SUPERMOMEATS to save 20% on your order!
To make this asparagus casserole, I used Larder & Vine’s 8 x 13-inch Ceramic Baking Dish, which is oven-safe up to 460 degrees Fahrenheit and dishwasher safe. Their Ceramic Baking Dishes are hand-glazed in Portugal, so each piece is unique (and beautiful, I might add!)! They come in a variety of colors, too!
One feature that I love about their Baking Dish is that it comes with a ceramic lid (that’s also oven-safe!) that doubles as a serving dish, making serving multiple dishes easy.
Also featured in this recipe, are Larder & Vine’s Silicone Trivets which I used to rest the asparagus casserole on once it came out of the oven (they can handle heat up to 450 degrees Fahrenheit and are dishwasher safe!). Their trivets come in a 4 pack with 2 – 7 inch and 2 – 9 inch trivets which can also be used as oven mitts and a spoon rest!
From Larder & Vine’s silicon utensil set with stainless steel handles (launching on March 28, 2024!), I used their Whisk to whisk the eggs and Turner to slice and serve the egg casserole slices. These utensils are very well-made and come in a beautiful Ceramic Holder, which is made of stoneware (note that it’s not dishwasher safe).
What You’ll Love About This Recipe
- Easy – This dish only takes about 5 minutes to prep and the rest is just bake time!
- Customizable – Feel free to swap some of the vegetables for your favorite spring vegetables or preferred veggies. You can also easily add meat to this dish if your family eats meat.
- High in Protein – This egg casserole uses eggs, greek yogurt, and cheese providing you with multiple protein sources.
- Simple Ingredients – One of my favorite things about this recipe, other than its delicious flavors and texture, is that it only has 7 ingredients!
Recipe Ingredients
You’ll need the following ingredients to make this Asparagus Breakfast Casserole:
Ingredient Notes
- Green Onion: You can replace the green onion with leeks, if desired.
- Greek Yogurt: Greek yogurt works best with this recipe to help make sure the eggs are fluffy, but also not too soft. You can use regular plain yogurt, but the texture won’t be as firm. You can also sub for a dairy-free yogurt if needed.
How to Make Asparagus Egg Casserole: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
Spray an 8 x 13-inch baking dish with avocado oil or non-stick spray. Spread out green onions or sliced leeks on the bottom of the baking dish.
STEP 2:
In a large bowl, whisk eggs, yogurt, milk, and salt.
STEP 3:
Pour the egg mixture into the baking dish, covering the green onions. Sprinkle shredded sharp cheddar cheese on top of the egg mixture.
STEP 4:
Arrange asparagus pieces on top of the casserole, gently pressing them slightly into the egg mixture. Bake in the oven uncovered at 400 degrees Fahrenheit for approximately 30 minutes or until the middle has set/the eggs are not runny.
Recipe Tips & Tricks
- Use Greek Yogurt – For best results, use Greek yogurt instead of regular yogurt for this recipe. It will help keep the egg bake fairly firm once cooked and not too soft.
- Use Fresh Asparagus – I haven’t tried this recipe with frozen asparagus so I can’t speak to how it would turn out. For best results, use fresh asparagus, especially during asparagus season!
- Serving to Kids – Leave a section of the casserole plain by waiting to add the green onions until after the egg mixture is in the baking dish. Then, only add the green onion and asparagus to one section of the baking dish, keeping part of the casserole plain. You can serve your kids asparagus on the side or even frozen broccoli that you quickly warm up in the microwave.
- Make it Baby-Friendly – Similar to the guidance for serving to kids, you can keep a section of the egg bake plain or refer to Solid Starts for baby-led weaning and guidance on how to serve asparagus to your little one.
- Meal Prep – This cheesy egg bake is the perfect dish to make over the weekend so you have breakfast ready to go for multiple days throughout your week. It can also be served for dinner!
Storage & Reheating
- Fridge: Allow egg casserole to cool completely. Store leftovers in an air-tight container in the fridge for 3-4 days.
- Reheating: Heat in the microwave for about 1 minute or until heated through.
Additions & Substitutions
Additions:
- Goat cheese or Feta cheese: If you like a slight tang, either of these cheeses would be a yummy addition!
- In-Season Vegetables: This recipe would be great with zucchini, artichokes, broccoli, or mushrooms as well!
Substitutions:
- Yogurt: You can use regular whole milk yogurt for this recipe and you’ll get a fairly similar result, but it is best when made with Greek yogurt. Alternatively, you can use a dairy-free yogurt if needed.
- Milk: You can swap the almond milk for any plain, unsweetened plant-based milk or regular milk.
- Green Onion: Leeks are delicious in the recipe as an alternative to green onions!
What to Serve With Asparagus Egg Bake
- Sourdough toast/your favorite toast
- Plant-based meat or real meat like sausage or bacon if you’re family eats meat
- A side salad (if serving for dinner)
- A side of steamed broccoli
Frequently Asked Questions
Nope! It’ll cook in the oven.
No! This recipe uses Greek yogurt and plain almond milk to make creamy eggs that are rich in flavor.
Yes! This recipe is great served warm or at room temperature.
Of course! Feel free to swap out the asparagus for your favorite vegetable. Some veggies that would pair well are zucchini, mushrooms, and broccoli.
This recipe is great for meal prep so that you can have breakfast or dinner ready to go for an easier week ahead.
I would suggest using fresh asparagus only for this recipe. I have not personally tried making it with frozen asparagus spears, but fear that it would result in a mushy texture and potentially create excess water in the dish.
Of course! Use code: SUPERMOMEATS to get 20% off your Larder & Vine order!
Tools For This Recipe
- Mixing Bowl
- Larder & Vine Ceramic Baking Dish
- Larder & Vine Silicone Trivets
- Larder & Vine Utensils With Ceramic Holder (available beginning March 28, 2024)
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I hope you love this Asparagus Egg Casserole! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!
Easy Asparagus Egg Casserole Recipe (High Protein!)
Ingredients
- Avocado oil spray, or vegetable cooking spray of choice
- 10 eggs
- 1 cup greek yogurt, plain
- ¼ cup almond milk, plain and unsweetened (or use regular milk)
- ¾ tsp teaspoon salt
- 4 green onion, diced (or 1 cup leeks sliced)
- 2 cups sharp cheddar cheese, shredded
- 8 ounces asparagus spears, wood removed
- Black pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray an 8 x 13 inch baking dish with avocado oil spray or non-stick spray.
- Spread out green onions on the bottom of the baking dish.
- In a large bowl, whisk eggs, yogurt, milk, and salt.
- Pour the egg mixture into the baking dish, covering the green onions.
- Sprinkle shredded sharp cheddar cheese on top of the egg mixture.
- Arrange asparagus spears on top of the casserole, gently pressing them slightly into the egg mixture.
- Bake in the oven uncovered for approximately 30 minutes or until the middle has set/the eggs are not runny. Total cook time may vary based on your oven, so be sure to keep an eye on it. If it looks like the top of the egg casserole is getting too brown, you can cover with Larder & Vine Baking Dish Cover or aluminum foil for the remainder of the cooking time.
Notes
- Fridge: Allow egg casserole to cool completely. Store leftovers in an air-tight container in the fridge for 3-4 days.
- Reheating: Heat in the microwave for about 1 minute or until heated through.
Disclosure: This post is sponsored by Larder & Vine.