Asparagus and Potato Egg Bake Recipe
Enjoy a hearty Asparagus and Potato Egg Bake! This savory dish combines tender asparagus, crispy potatoes, and fluffy eggs, baked to perfection for a satisfying breakfast or brunch.
Servings 8
Calories 341kcal
Ingredients
- 1 Tbsp. olive oil plus more for greasing
- 1 pound asparagus spears woody ends snapped off
- 1 small white onion diced
- 4 Clove(s) garlic minced
- 8 large eggs
- 1 Cup(s) whole milk
- 1½ tsp. kosher salt
- ¼ tsp. ground black pepper
- 4 Cup(s) shredded potatoes or plain frozen hash browns
- 2 Cup(s) 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
Serving: 1g | Calories: 341kcal | Carbohydrates: 28g | Protein: 22g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 209mg | Sodium: 1384mg | Fiber: 4g | Sugar: 3g
