Scallion Asparagus Egg Bake
Brighten up your breakfast or brunch table with this savory Scallion Asparagus Egg Bake, a deliciously wholesome dish packed with fresh flavors and simple ingredients. Tender asparagus and aromatic scallions are sautéed to perfection, then folded into a fluffy mixture of eggs, whole milk, and Parmesan cheese for a rich, creamy texture. Seasoned with a touch of garlic powder, salt, and pepper, this easy baked casserole has all the comfort of a frittata but requires minimal effort. Ready in just 45 minutes and baked to golden perfection, it’s a versatile, gluten-free option that’s perfect for feeding a crowd or prepping ahead for a week of healthy breakfasts. Serve it warm with a side salad for brunch, or slice it into squares for an easy grab-and-go breakfast.
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Recipe Information
Ingredients
- 200 grams asparagus
- 4 stalks scallions (green onions)
- 6 large eggs
- 120 milliliters whole milk
- 50 grams grated Parmesan cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch (20x20 cm) baking dish with olive oil.
Trim the woody ends off the asparagus, then cut the remaining stalks into 1-inch (2.5 cm) pieces.
Thinly slice the scallions and set aside, keeping the white and green parts separate.
Heat olive oil in a nonstick skillet over medium heat. Add the white parts of the scallions and sauté for 1-2 minutes until softened.
Add the asparagus pieces to the skillet and cook for 3-5 minutes, stirring occasionally, until they are tender but still crisp. Season with a pinch of salt and pepper, then remove from heat.
Crack the eggs into a large mixing bowl. Add the whole milk, grated Parmesan cheese, salt, black pepper, and garlic powder. Whisk together until fully combined.
Stir the sautéed asparagus and scallion mixture into the egg mixture. Fold in the sliced green parts of the scallions.
Pour the mixture evenly into the prepared baking dish.
Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly golden, and a toothpick inserted into the center comes out clean.
Let the egg bake cool slightly for 5 minutes before slicing into squares and serving warm. Enjoy!
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 11.3 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 937 mg | 72% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1073 mg | 23% | |
*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.
