Best 14 Baked Eggs And Asparagus Recipes

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Baked eggs and asparagus is a simple yet delicious dish that is perfect for any meal. The eggs are baked in a creamy sauce, while the asparagus is roasted until tender-crisp. This dish is packed with flavor and nutrients, and it's sure to be a hit with your family and friends.

Here are our top 14 tried and tested recipes!

SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

SCRAMBLED EGGS WITH ASPARAGUS



Scrambled Eggs with Asparagus image

Provided by Food Network

Yield Serves 4

Number Of Ingredients 6

3/4 pound thin asparagus, rinsed, woody ends removed
3 tablespoons unsalted imported or organic butter
12 large eggs, lightly beaten
1/4 to 1/2 cup heavy cream (preferably organic)
3 tablespoons finely chopped chives
Salt and freshly ground pepper

Steps:

  • Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
  • Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
  • Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
  • Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS



Roasted Asparagus with Scrambled Eggs image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided
2 to 4 slices 7-grain bread

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
  • While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

ASPARAGUS, HAM AND EGG BAKE



Asparagus, Ham and Egg Bake image

Do-ahead convenience! Crunchy cornflake crumbs top a savory egg bake brimming with tender asparagus and delicious ham.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h35m

Yield 12

Number Of Ingredients 13

1 1/2 cups chopped cooked ham (1/2 lb)
1 lb fresh asparagus spears, cut into 1-inch pieces
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1 medium onion, chopped (1/2 cup)
2 cups shredded Cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
12 eggs
1 1/4 cups milk
1 container (8 oz) sour cream
2 teaspoons lemon-pepper seasoning salt
2 teaspoons ground mustard
1 cup cornflake crumbs
2 tablespoons butter or margarine, melted

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
  • In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
  • Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
  • Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 265 mg, Fat 2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 0 g

BAKED EGGS WITH TOMATO-HAM SAUCE AND ASPARAGUS



Baked Eggs with Tomato-Ham Sauce and Asparagus image

Categories     Cheese     Egg     Mushroom     Tomato     Brunch     Bake     Lunch     Ham     Asparagus     Spring     Prosciutto     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, chopped
12 ounces mushrooms, chopped
6 ounces jamón serrano or prosciutto, chopped
1/4 teaspoon dried crushed red pepper
2 1/2 cups crushed tomatoes in puree (about 3/4 of 28-ounce can)
12 ounces asparagus, trimmed
8 eggs
2/3 cup grated manchego or Romano cheese (about 2 1/2 ounces)
Fresh Italian parsley sprigs

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 8 minutes. Add mushrooms and sauté until tender, about 4 minutes. Add jamón and dried crushed red pepper and stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon, stirring frequently, about 10 minutes. Season sauce with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until just crisp-tender. Drain. Rinse under cold water and drain well. (Can be prepared 1 day ahead. Cover tomato sauce and asparagus separately and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 400°F. Grease four, 5 to 6-inch-diameter shallow earthenware casseroles or baking dishes with olive oil. Divide sauce among dishes. Make large well in center of sauce in each dish. Break 2 eggs into each well. Sprinkle eggs with pepper and then cheese. Arrange asparagus around edge of dishes. Cover with foil. Bake until eggs are almost set, about 12 minutes. Garnish with parsley and serve immediately.

OVERNIGHT ASPARAGUS AND EGG BAKE



Overnight Asparagus and Egg Bake image

This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All you need is a fruit salad, and breakfast is served! -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 14

6 bacon strips, chopped
2 cups sliced fresh mushrooms
1 shallot, finely chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
6 large eggs
1 cup biscuit/baking mix
1 cup 2% milk
1 cup heavy whipping cream
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Romano cheese
1 teaspoon ground mustard
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 362 calories, Fat 27g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 677mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS



Asparagus Casserole with Hard-Boiled Eggs image

A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.

Provided by MECLA

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs, browned in butter
20 asparagus tips
5 hard-cooked eggs, chopped

Steps:

  • To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
  • Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g

EASY BACON AND ASPARAGUS EGG CASSEROLE



Easy Bacon and Asparagus Egg Casserole image

This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 12

12 slices bacon, cut into 1-inch pieces, crisply cooked
2 cups refrigerated hash browns (from 20-oz package)
2 cups 1/2-inch pieces fresh asparagus spears
1 cup seeded, chopped plum (Roma) tomatoes (about 2 medium)
1/2 cup sliced green onions
2 cups shredded Cheddar cheese (8 oz)
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 cup Original Bisquick™ mix
2 cups milk
6 Eggland's Best® Large Eggs

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
  • In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

BAKED EGGS WITH SPINACH, ASPARAGUS, AND PROSCIUTTO



Baked Eggs With Spinach, Asparagus, and Prosciutto image

From Food and Wine Magazine: Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side. I haven't had a chance to try this yet. I just wanted to post it so that I could remind myself to make it.

Provided by Cultural Twist

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 small round loaf crusty bread, 2 ends removed, the rest cut into 4 thick slices (about 10 ounces)
3/4 lb asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
1/4 lb thin-sliced prosciutto
1/4 lb gruyere, grated
1 (10 ounce) package frozen chopped spinach, defrosted, drained, and squeezed dry
4 eggs
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Heat the oven to 450°. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.
  • Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.
  • Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.

Nutrition Facts : Calories 231.9, Fat 14.9, SaturatedFat 7.2, Cholesterol 242.8, Sodium 375.4, Carbohydrate 7.1, Fiber 3.9, Sugar 2.2, Protein 19.6

CHEESY HAM AND ASPARAGUS BAKE



Cheesy Ham and Asparagus Bake image

Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.

Provided by bettina

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 12

Number Of Ingredients 12

1 ½ cups chopped cooked ham
½ cup chopped onion
¼ cup chopped red bell peppers
1 (10 ounce) package frozen cut asparagus, thawed
8 eggs
2 cups milk
1 cup all-purpose flour
¼ cup grated Parmesan cheese
¾ teaspoon dried tarragon
¾ teaspoon salt
½ teaspoon black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
  • Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
  • Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 12.1 g, Cholesterol 148.1 mg, Fat 11 g, Fiber 0.9 g, Protein 13.4 g, SaturatedFat 5 g, Sodium 535.9 mg, Sugar 3 g

EGGS BAKED WITH ASPARAGUS



Eggs Baked With Asparagus image

Provided by Florence Fabricant

Categories     brunch, for one, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7

4 medium-thick asparagus, peeled
1 teaspoon unsalted butter
1 egg
2 egg whites
2 tablespoons skim milk
Pinch of salt
1 1/2 tablespoons freshly grated Parmesan cheese

Steps:

  • Steam the asparagus for about three minutes, or until they just become tender.
  • Preheat the oven temperature to 400 degrees.
  • Butter a two-cup shallow baking dish.
  • Beat the egg and egg whites with the milk and add salt and Parmesan cheese. Pour mixture into the baking dish and place asparagus on top. Bake for 15 minutes, then serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 7 grams, Sodium 504 milligrams, Sugar 3 grams, TransFat 0 grams

OVERNIGHT ASPARAGUS STRATA



Overnight Asparagus Strata image

I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. -Lynn Licata, Sylvania, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup cubed fully cooked ham
1/2 cup chopped sweet red pepper
8 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

SCALLION ASPARAGUS EGG BAKE



Scallion Asparagus Egg Bake image

This is a wonderful dish to be served at a brunch. The sour cream in the eggs adds a real rich flavor, and the scallions add the perfect hint of onion. Please feel free to use any cheese or combo of cheeses that you, or your family prefers. Pepper jack or Swiss might be nice alternatives to the ones I listed below. I served this for our Mother's Day brunch this year and it went over real well!

Provided by Kozmic Blues

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 lb asparagus, trimmed,cut into bite size pieces,and blanched
1 lb of your favorite cheese, coarsely grated (I like ¾ cheddar and ¼ parmesan)
3 scallions, thinly sliced
12 large eggs, lightly beaten
2 cups sour cream
kosher salt
fresh ground pepper, to taste

Steps:

  • Preheat oven to 350 degrees Butter a 13x9” baking dish.
  • Add asparagus and scallions along bottom of dish.
  • Sprinkle with salt and pepper to taste.
  • Top asparagus with cheese mixture of your choice Wisk the eggs with the sour cream until well blended.
  • Add salt and pepper to taste.
  • Pour beaten eggs over the cheese, and tap the baking dish gently, yet firmly on counter to get out any air bubbles.
  • Bake in the middle of the oven for about 45 minutes, or until eggs are set.

SPICY ASPARAGUS & CHORIZO BAKED EGG



Spicy asparagus & chorizo baked egg image

Need a speedy one-pot meal for busy weekdays? Try this spicy baked egg on a bed of asparagus and chorizo - it takes just 25 minutes from prep to plate

Provided by Esther Clark

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

125g asparagus , cut into 3cm pieces
20g diced chorizo
½ tsp hot smoked paprika
75g frozen spinach
1 tbsp half-fat crème fraîche
1 large egg
flatbread , to serve (optional)

Steps:

  • Heat a small non-stick frying pan over a medium heat, add the asparagus and chorizo and fry for 8 mins. Stir through the paprika, cooking for a further 1 min.
  • Stir the spinach into the pan and cook for 5 mins until wilted before stirring through the crème fraîche. Season, then make a well in the middle of the mixture and crack the egg into it. Cover the pan and cook for 5-6 mins or until the egg is just set. Serve with a flatbread, if you like.

Nutrition Facts : Calories 277 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium

Tips:

  • Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips.
  • Trim the asparagus spears. Bend each spear until it snaps; the tough end will naturally break off.
  • Cook the asparagus until it is tender but still has a slight crunch. Overcooked asparagus will be mushy.
  • Use a good quality baking dish. A ceramic or glass dish will work well.
  • Grease the baking dish with butter or cooking spray. This will prevent the eggs from sticking.
  • Crack the eggs into the baking dish. Space them evenly apart.
  • Season the eggs with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Top the eggs with the asparagus spears. Arrange them so that they are evenly distributed.
  • Bake the eggs and asparagus until the eggs are cooked to your liking. This will take about 15-20 minutes.
  • Serve the eggs and asparagus immediately. They can be enjoyed on their own or with toast, a salad, or roasted potatoes.

Conclusion:

Baked eggs and asparagus is a simple but delicious dish that is perfect for breakfast, lunch, or dinner. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and healthy fats. With just a few simple ingredients, you can create a meal that is both flavorful and nutritious.

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