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Asparagus and Potato Egg Bake Recipe

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Planning a festive brunch? Use this plan-ahead one-dish brunch, Asparagus and Potato Egg Bake Recipe idea to take the work out of brunching. Prep the night before, pop in the oven the day of, and you’re good to go!

Asparagus Potato Egg Bake

O, The Oprah Magazine knows that the time we spend with family and friends is what counts- not the amount of time in the kitchen!

Recipes reprinted with permission from The Oprah Magazine and Brunch Recipes You Can Make in Advance! Faith Durand is the author of Not Your Mother’s Casseroles.

More Great Brunch Recipes:

Nutella Croissants 

Ham & Cheese Breakfast Pastry

Apple Cinnamon White Cake or Bread

Fun Brunch Resources:

9-Piece Breakfast/Brunch Set

Nonstick Brunch Pan

Simple, Delicious Recipes for Leisurely Mornings

You don’t have to just eat this for brunch. It will also pair very well with this quick, easy, flavorful Balsamic Chicken Breasts Recipe!

Asparagus and Potato Egg Bake

Asparagus and Potato Egg Bake Recipe

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

This Asparagus and Potato Egg Bake Recipe is so good!

Ingredients

  • 1 Tbsp. olive oil plus more for greasing
  • 1 pound asparagus spears woody ends snapped off
  • 1 small white onion diced
  • 4 cloves garlic minced
  • 8 large eggs
  • 1 cup whole milk
  • 1½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 4 cups shredded potatoes or plain frozen hash browns
  • 2 cups shredded Parmesan cheese about 8 ounces

Instructions

Preheat oven to 350°. Lightly grease a 9" x 13" baking dish or 1.5-quart soufflé baking dish with oil; set aside. Cut off the top 3 of asparagus spears; transfer tips to a small bowl and set aside. Cut remaining spears into 1 piece and set aside.

Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 5 to 7 minutes. Add 1 asparagus pieces, increase heat to medium-high, and cook until warmed through, 3 to 4 minutes. Remove from heat and set aside to cool slightly.

In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in potatoes, cheese, and reserved onion mixture. Transfer to prepared dish and arrange asparagus tips over the top in rows. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)

Bake until firm and light golden brown, about 45 minutes. Serve immediately.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 209mgSodium: 1384mgCarbohydrates: 28gFiber: 4gSugar: 3gProtein: 22g

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Rachael

Thursday 11th of February 2016

Thank you for sharing a great week night recipe for families to eat together. It was nice to have you link-up with the Thoughtful Spot this week and I look forward to reading more from you next week at the Thoughtful Spot. :)

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