Description
A fresh and satisfying Asparagus and Artichoke Breakfast Casserole made with fluffy eggs, tender asparagus, savory artichoke hearts, and melted mozzarella and parmesan cheese. Perfect for brunch, meal prep, or a light yet hearty breakfast.
Ingredients
Scale
- 1 bunch asparagus, trimmed and cut into 2 inch pieces
- 1 cup artichoke hearts, chopped
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a skillet over medium heat, add olive oil and sauté diced onion for about 4 minutes until softened. Add minced garlic and cook for 1 more minute.
- In a mixing bowl, whisk together eggs, whole milk, salt, and black pepper until smooth.
- Lightly grease a 9 by 9 inch baking dish.
- Spread asparagus pieces and chopped artichoke hearts evenly in the dish. Sprinkle the sautéed onion mixture over the vegetables.
- Pour the egg mixture evenly over the vegetables.
- Top with shredded mozzarella and grated parmesan cheese.
- Bake for 30 to 35 minutes, until the center is set and the top is lightly golden.
- Allow to rest for 10 minutes before slicing and serving.
Notes
- Trim the woody ends of asparagus before cutting.
- Do not overbake to keep the eggs tender and moist.
- Let the casserole rest before slicing for cleaner portions.
- Drain artichoke hearts well if using jarred or canned.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 255mg
