Asparagus and Egg Casserole
Asparagus and eggs are baked with bacon and cheddar in this easy, delicious egg casserole. 5-minute prep and hands-off baking make this the perfect breakfast or brunch for any occasion.
Servings: 4 servings
Calories: 182kcal
Equipment
- wire whisk or fork
- casserole dish 10 x 7 OR 8 x 8
- oven or air fryer oven
- knife to cut casserole
- serving utensil
Ingredients
- 6 Eggs
- 2 tablespoons Half and Half or milk
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 8 small Asparagus Spears
- ½ cup Shredded White Cheddar Cheese or other cheese
- ⅓ cup Crumbled Bacon about 5 slices cooked
- 2 tablespoons Fresh Parsley chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit and coat baking dish with cooking spray. On the Instant Omni air fryer toaster oven, I use the "Bake" setting.
- In a mixing bowl, whisk together EGGS, HALF AND HALF, SALT, and PEPPER. Pour into baking dish.
- Lay ASPARAGUS SPEARS in the egg mixture and sprinkle BACON, CHEESE, and PARSLEY over the top.
- Bake 30 minutes (conventional oven) or 15 minutes (air fryer oven) until eggs are set and the surface is golden brown.
- Cut into portions and serve warm.
- To store, allow to cool completely and refrigerate in an airtight container up to 5 days.
Notes
How to make the best asparagus breakfast casserole
- Always use fresh, young asparagus because it’s thin, so it cooks more quickly, which prevents the eggs from overcooking.
- Use free-range or farm-fresh eggs because their fresh amber-colored yolks can impact the color and flavor the casserole.
- Substitute the cheddar cheese with Gruyere, provolone, or even goat cheese.
- Substitute the asparagus for a low-moisture vegetable like broccoli, cauliflower, broccoli rabe, spinach, or kale.
Nutrition
Serving: 6oz | Calories: 182kcal | Carbohydrates: 2g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 584mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg