Best 14 Skinny Asparagus Zucchini Egg Bake Recipes

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Are you seeking a delectable and guilt-free meal option that blends flavors and textures harmoniously? Look no further than the "Skinny Asparagus Zucchini Egg Bake," a culinary masterpiece that caters to health-conscious individuals. This egg bake not only captivates your taste buds with its incredible flavors but also nourishes your body with an array of essential nutrients. With its vibrant combination of asparagus, zucchini, eggs, and a symphony of herbs, this dish promises a satisfying experience that leaves you feeling light and revitalized. Whether you're a seasoned cook or a novice in the kitchen, this approachable recipe guarantees success. So, let's embark on a culinary journey to create this delectable and nutritious egg bake.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI EGG BAKE



Zucchini Egg Bake image

"This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time," reports Kim Hafner of East Walpole, Massachusetts. "Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

3 cups chopped peeled zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 large eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts :

SKINNY ASPARAGUS-ZUCCHINI EGG BAKE



Skinny Asparagus-Zucchini Egg Bake image

98% less cholesterol • 80% less sat fat than the original recipe. Freshen up your brunch with this veggie-packed egg dish. It tastes as delicious as it looks!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 8

Number Of Ingredients 15

Nonstick cooking spray
12 ounces fresh asparagus or 1 9-ounce package frozen asparagus cuts
1 small yellow sweet pepper, cut into 1/4-inch-wide strips
1/2 of a small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup)
1/3 cup chopped onion
1/4 cup chopped bottled roasted red sweet peppers, drained
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
2 cups refrigerated or frozen egg product, thawed
1/2 cup fat-free milk
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
3/4 teaspoon salt
1/4 to 1/2 teaspoon ground black pepper
2 tablespoons Gold Medal™ all-purpose flour
3 tablespoons finely shredded Parmesan cheese
Fresh dill sprigs (optional)

Steps:

  • Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
  • If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
  • In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.
  • In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour egg mixture over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Let stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 3 g, TransFat 0 g

ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES



Roasted Asparagus, Zucchini, and Tomatoes image

A touch of lemon and garlic gives these vegetables a refreshing flavor.

Provided by Vicki B

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 4

Number Of Ingredients 8

1 pound fresh asparagus, trimmed and cut into thirds
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1 cup grape tomatoes
1 tablespoon olive oil
1 tablespoon minced garlic
½ lemon
sea salt to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
  • Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
  • Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g

ZUCCHINI AND ASPARAGUS LUNCH CASSEROLE



Zucchini and Asparagus Lunch Casserole image

Make and share this Zucchini and Asparagus Lunch Casserole recipe from Food.com.

Provided by joditroyer

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
6 asparagus, trimmed and cut into 1/2 inch pieces
1 shallot, finely chopped
1 small zucchini, diced
1 teaspoon chopped fresh thyme leave
1/2 teaspoon salt
3 large eggs
3 large egg whites
3 tablespoons nonfat milk
1/8 teaspoon black pepper
1/4 cup shredded fat-free cheddar cheese

Steps:

  • Preheat oven to 350°F Heat oil in large skillet over medium - high heat. Add asparagus and shallots; cook, stirring until crisp-tender, 4 minutes. Stir in zucchini, thyme and 1/4 tsp salt. Cook, stirring frequently, until veggies soften, 6 minutes.
  • Coat 4 (6 or 8 oz) custard cups with nonstick spray. Divide vegetable mixture among cups.
  • Whisk eggs, egg whites, milk, pepper and remaining salt in bowl. Divide egg mixture among cups. Place cups on baking sheet and bake until edges are set, 14 minutes. Sprinkle evenly with cheese. Bake until centers are cooked through, 2 minutes. Cool on rack, 5 minutes.
  • To travel: cool casseroles, wrap each in plastic wrap and chill up to 3 days. To serve, cut vent in top of one casserole and microwave on medium high until hot. 3 - 4 minutes.
  • Per serving (1 casserole): 118 cal, 6 g fat, 2 g sat fat, 0 g transfer fat, 141 mg chol, 440 mg sod, 5 g carbs, 3 g sugar, 1 g fib, 10 g prot, 94 mg calc.

Nutrition Facts : Calories 119, Fat 6.2, SaturatedFat 1.6, Cholesterol 139.7, Sodium 405.4, Carbohydrate 6.6, Fiber 2.1, Sugar 2.8, Protein 10.4

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG



Pan-Roasted Asparagus with a Crispy Fried Egg image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon kosher salt
4 large eggs

Steps:

  • For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
  • For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
  • Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

ZUCCHINI AND SUMMER SQUASH CASSEROLE



Zucchini and Summer Squash Casserole image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 13

1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
  • Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
  • Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

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

ASPARAGUS AND SWISS BAKE



Asparagus and Swiss Bake image

Serve this meatless egg bake with a bowl of fresh berries and your favorite muffins.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 6

Number Of Ingredients 8

2 cups cut (1 inch) asparagus spears
1/2 cup chopped red bell pepper
8 medium green onions, sliced (1/2 cup)
2 cups shredded Swiss cheese (8 oz)
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
1 teaspoon lemon-pepper seasoning salt
3 eggs

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
  • In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish.
  • Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean.

Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 145 mg, Fiber 2 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 7 g, TransFat 1/2 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

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

HEALTHIFIED ASPARAGUS-ZUCCHINI EGG BAKE



Healthified Asparagus-Zucchini Egg Bake image

This is from an eatbetteramerica.com email. I would use eggs instead of egg product--8-10 to make 2 cups.

Provided by rohanlori

Categories     Breakfast

Time 1h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 15

nonstick cooking spray
12 ounces fresh asparagus or 1 (9 ounce) package frozen asparagus cuts
1 small yellow sweet pepper, cut into 1/4 inch wide strips
1/2 small zucchini, halved lengthwise and cut into 1/4 inch-thick pieces (about 1/2 cup)
1/3 cup onion, chopped
1/4 cup bottled roasted red pepper, drained and chopped
1/2 cup reduced-fat mozzarella cheese, shredded
2 cups fat-free liquid egg product, refrigerated
1/2 cup nonfat milk
1 tablespoon fresh dill or 1 teaspoon dried dill
3/4 teaspoon salt
1/4-1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
3 tablespoons parmesan cheese, finely shredded
fresh dill (optional)

Steps:

  • Preheat oven to 350°F Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
  • If using fresh asparagus, snap off and discard woody base. If desired, scrape off scales. Cut into 1 inch long pieces.
  • In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.
  • In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour egg mixture over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and parmasan cheese. Let stand for 10 minutes before serving. If desired, garnish individual servings with fresh dill.

Nutrition Facts : Calories 38.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 2, Sodium 316.8, Carbohydrate 6.1, Fiber 1.3, Sugar 2, Protein 2.7

BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA



Baked Asparagus and Yellow Pepper Frittata image

Categories     Egg     Pepper     Vegetable     Breakfast     Brunch     Bake     Easter     Vegetarian     Dinner     Lunch     Buffet     Asparagus     Zucchini     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 as part of a brunch menu

Number Of Ingredients 11

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
  • Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
  • Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
  • In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

SLOW-COOKER ASPARAGUS AND ZUCCHINI FRITTATA



Slow-Cooker Asparagus and Zucchini Frittata image

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well-the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

Provided by Beth Hensperger

Categories     Slow Cooker     Frittata     Egg     Brunch     Asparagus     Zucchini     Spring

Yield Serves 6

Number Of Ingredients 10

3 tablespoons olive oil
2 medium-size shallots, chopped
8 ounces asparagus, trimmed and cut into 2-inch pieces on the diagonal
1 medium-size zucchini, sliced 1/2-inch thick
12 large eggs
1 cup grated Parmesan cheese
1/4 cup chopped fresh basil or flat-leaf parsley leaves
Sea salt and freshly ground black pepper
Special Equipment
5-7-qt. oval slow-cooker

Steps:

  • In a medium-size skillet, heat the oil over medium-high heat and add the shallots, asparagus, and zucchini. Cook for a few minutes, just so the asparagus begins to be tender and the zucchini browns a bit. Remove from the heat and set aside to cool for 10 minutes. Coat the bottom and 2 inches up the sides of the slow cooker with nonstick cooking spray. Transfer the cooled vegetables to the crock.
  • In a medium-size bowl, whisk together the eggs, Parmesan, and basil. Add some salt and a few turns of black pepper. Pour into the crock and stir to mix with the vegetables. Cover and cook on high for 60 to 70 minutes, until the frittata is set and the tip of a knife inserted into the center comes out clean. Do not overcook or else the eggs will become too firm. Cut into 4 sections and lift out with a spatula to plates. Serve immediately.
  • Variations
  • Substitute the asparagus with 1 (10-ounce) package defrosted frozen artichoke hearts, thawed and coarsely chopped, plus 1 cup frozen peas, thawed.
  • Substitute the asparagus with 1/2 pound broccoli florets, chopped into bite-size pieces (about 2 cups).
  • On top of the vegetables, make a layer of 1 to 2 cups diced ham, or 8 slices cooked center-cut bacon, crumbled, or 8 slices Canadian bacon, or 6 thin slices prosciutto, chopped.
  • Add a top layer of thinly sliced mozzarella, fontina, white American, or provolone cheese.

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.

Tips:

  • Use fresh, high-quality ingredients for the best flavor and texture.
  • Don't overcook the vegetables; they should be tender but still have a slight crunch.
  • Use a variety of vegetables in your egg bake to add different flavors and textures.
  • Season the egg bake well with salt and pepper, and add other herbs and spices to taste.
  • For a richer flavor, use a combination of whole eggs and egg whites.
  • If you're using a nonstick pan, you may not need to grease it.
  • Serve the egg bake immediately, or let it cool slightly and then store it in the refrigerator for later.

Conclusion:

The Skinny Asparagus Zucchini Egg Bake is a delicious and healthy breakfast or brunch option that is perfect for those on a diet. Made with fresh asparagus, zucchini, eggs, and cheese, it's a great way to get your daily dose of vegetables. This easy-to-make dish is also a good source of protein and fiber, and it's low in calories and fat.

If you're looking for a versatile and nutritious egg bake recipe, the Skinny Asparagus Zucchini Egg Bake is a great choice. It's a great way to use up leftover vegetables, and it's also a great option for meal prep. Enjoy!

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