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Growing up, asparagus was always that vegetable my mom boiled until it turned to mush. We’d push it around our plates, hoping it would somehow disappear. It wasn’t until I started cooking for myself that I discovered asparagus could actually taste good – especially when paired with eggs. This asparagus egg casserole has become my go-to breakfast dish when I’m having friends over for brunch. It’s the kind of recipe that makes people ask, “How did you make this?” while reaching for seconds. And the best part? It’s pretty hard to mess up, even if you’re not the most confident cook in the kitchen.
Possible Ingredient Alternatives
Eggs are a key ingredient in this casserole, but for a vegan alternative, you could use a mixture of silken tofu and chickpea flour. Blend 1 cup of silken tofu with 1/4 cup chickpea flour and 1/4 cup water for every 3 eggs. This substitution maintains protein content while creating a similar texture.
The shredded cheese can be replaced with nutritional yeast for a dairy-free option. Use about 1/2 cup of nutritional yeast to replace the 1 1/2 cups of cheese, adjusting to taste. This substitution adds a cheesy flavor while providing B-vitamins.
For a lower-carb version, replace the milk or cream with unsweetened almond milk or coconut milk. Use the same amount as called for in the recipe. This substitution reduces carbohydrates while maintaining the creamy texture of the casserole.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 85-95 g
- Carbohydrates: 20-30 g
Ingredients
- 2 tablespoons olive oil
- 3 green onions, chopped
- 3/4 pound asparagus, trimmed and cut into 1/2-inch pieces (approximately 2 cups)
- 1 cup roughly chopped spinach
- 10 large eggs
- 1/4 cup fresh herbs, chopped (refer to notes for compatible herbs with asparagus)
- 2 tablespoons grated parmesan
- 1 1/2 cups shredded cheese (such as mozzarella, swiss, or gruyere)
- 1/2 cup milk, heavy cream, or half-and-half (dairy or non-dairy options)
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper (adjust to taste)
Step 1: Prepare the Oven and Casserole Dish
Preheat your oven to 350℉ (175°C).
While waiting for the oven to heat, grease a 2-quart casserole dish with nonstick cooking spray to ensure easy removal of your dish once baked.
Step 2: Sauté the Vegetables
Heat a large skillet over medium heat and add olive oil, allowing it to warm until it shimmers.
Add the asparagus and green onions to the skillet and cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
Once cooked, transfer the vegetables to the prepared casserole dish and add the chopped spinach, spreading it evenly.
Step 3: Add Cheese
Sprinkle your choice of cheese evenly over the vegetables in the casserole dish.
This will create a delicious cheesy layer beneath the eggs.
Step 4: Prepare the Egg Mixture
In a large bowl, beat the eggs using a fork or a whisk until well combined.
Mix in the milk, fresh herbs, dried basil, salt, and black pepper.
Ensure everything is smoothly integrated, then carefully pour the egg mixture over the cheese-covered vegetables in the casserole dish.
Step 5: Bake the Casserole
Place the casserole dish in the preheated oven and bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean, indicating that the eggs are fully set.
Allow the casserole to stand for 10 minutes before slicing into servings, which gives it time to firm up slightly and makes it easier to serve.
