An egg-celent idea
I firmly believe that one of the best breakfast ideas is a nice little egg bake. It so easily comes together, plus it’s extremely adaptable. All you REALLY need are a bunch of eggs and some milk. From there, you can pretty much adapt however you like. For this recipe, I kept it extremely simple. Asparagus goes great in an egg bake, and I just roasted them a bit first to get them nice and tender before baking with the eggs. I also added some lightly caramelized onions which add a nice subtle sweetness to the dish. Finally, I’ve been on a total feta kick, so that’s what I used for my cheese of choice. Baked feta, for me, is one of those simple but incredible joys of life, so I really loved this casserole combo. While you can’t really go wrong with an eggy breakfast, this recipe just blows your simple scramble out of the water.
⟶ the recipe
asparagus & feta egg bake
ingredients
10-15 spears of asparagus, ends cut off
1 tablespoon extra-virgin olive oil
1 red onion, sliced
6 large eggs
2 tablespoons whole milk
1 tablespoon chopped thyme
¼ cup crumbled feta
Pinch of red pepper flakes
Salt and pepper
Prep time
15 minutes
Cook time
45 minutes
Total time
1 hour
4 servings
instructions
Preheat oven to 400 degrees Fahrenheit. In a square casserole dish, roll asparagus spears in olive oil to coat. Roast in the oven for about 10 minutes, removing to flip halfway through the roasting time.
Meanwhile, heat a bit of olive oil in a skillet, and cook the onions for about 15 minutes until soft and slightly caramelized.
In a medium bowl, whisk eggs with the milk until smooth and frothy. Stir in the thyme and season with salt and pepper.
Once asparagus are done, add the onion to the casserole dish with the asparagus. Distribute everything so it’s in an even layer on the bottom of the dish. Pour the egg mixture on top of the veggies, and distribute the crumbled feta over top. Add a pinch of red pepper flakes, and season with additional salt and pepper.
Cook egg bake in the oven for about 30 minutes, or until the egg mixture has fully set and isn’t runny in the center.
Allow the bake to cook for about 5 minutes, then cut into quarters and serve.
⟶ recipe notes
- You can double this recipe and cook it in a rectangular casserole dish or divide it between two square dishes. This is an excellent recipe if you’re serving guests on a weekend morning. Serve the bake with fresh, crusty bread and butter and freshly squeezed orange juice for a special touch
⟶ modifications
- You can add plenty of other items to this bake if you’d like. You can add some cooked crumbled sausage for some meatiness, additional herbs, or greens like arugula and spinach to make it even more veggie-forward
- To make the egg part of the bake fluffier and creamier, you can sub some heavy cream or half and half instead of the milk
