Cheesy Asparagus and Egg Casserole
Elevate your brunch game with this Cheesy Asparagus and Egg Casserole, a savory baked dish packed with rich flavors and creamy textures. Tender asparagus spears are sautéed with aromatic onion and garlic, then layered with a luscious, homemade cheddar cheese sauce and fluffy baked eggs. Finished with a golden crust of Parmesan and optional breadcrumbs for added crunch, this casserole is both comforting and elegant. Perfect for breakfast, brunch, or even dinner, this easy-to-make dish is a celebration of wholesome ingredients like fresh vegetables, melted cheese, and perfectly seasoned eggs. Serve it warm alongside a crisp salad or crusty bread for a meal that's sure to impress your family and guests alike. Ideal for meal prep, gatherings, or any time you crave a hearty, cheesy delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb asparagus
- 8 large eggs
- 1 cup whole milk
- 1.5 cups cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg (optional)
- 1 tbsp olive oil
- 0.5 cup bread crumbs (optional topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Trim and discard the tough ends of the asparagus. Cut the remaining spears into 1-inch pieces.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
Stir in the asparagus pieces and sauté for 4-5 minutes until they become tender-crisp. Remove the skillet from heat and set the mixture aside.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the whole milk, continuing to whisk until the sauce thickens (about 3-4 minutes). Remove from heat and stir in 1 cup of shredded cheddar cheese, salt, black pepper, and nutmeg (if using). Mix until smooth.
In a large mixing bowl, whisk the eggs, then gradually add the cheese sauce to the eggs while whisking continuously to prevent curdling.
Spread the asparagus mixture evenly across the bottom of the prepared casserole dish. Pour the egg and cheese mixture over the asparagus, ensuring everything is evenly distributed.
Sprinkle the remaining 0.5 cups of shredded cheddar and 0.5 cup of Parmesan cheese over the top. Optionally, sprinkle bread crumbs for an added crunchy topping.
Bake in the preheated oven for 35-40 minutes, or until the casserole is set in the center and lightly golden on top.
Remove from the oven and let the casserole cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1803 mg | 601% | |
| Sodium | 5242 mg | 228% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 27.9 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 11.9 mcg | 59% | |
| Calcium | 2351 mg | 181% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
