Eggs and Asparagus casserole is the ultimate combination of protein-rich eggs, cottage cheese, savory bacon, and melted cheese. You couldn’t ask for a more satisfying meal whether it’s an easy breakfast, brunch, light lunch, or a delicious and easy dinner!
The combination of asparagus and eggs is widely used in all sorts of dishes. It’s common in omelets, frittatas, my ham and asparagus quiche, and now one of my new favorite asparagus egg recipes. Not only is this dish great for starting your day off on the right foot, but in my kitchen, eggs can be served at any meal.
Easily prepped in advance or pulled together at the end of a busy day, this healthy, protein-rich egg casserole never fails to satisfy. If you haven’t had time to get to the grocery store go ahead and use whatever vegetables or cheese you have on hand.
Need a vegetarian version? Skip the bacon. As much as I love this baked egg dish as is, there is plenty of room to get creative.
Why you’ll love this recipe
- High in protein – The addition of cottage cheese adds volume, creaminess, and protein without adding extra eggs or a bit of milk, to keep you full for hours. If you love adding cottage cheese to your egg bakes you’ll enjoy this Mediterranean egg bake just as much.
- Adaptable – Feel free to change up the asparagus for whatever you have on hand, switch up the cheese, or omit the bacon for a vegetarian dish. Or you can throw in plant-based bacon if you wish.
- Versatile – Baked eggs are delicious! Not only are they ideal for feeding a crowd at your next weekend brunch but they also make for a great lunch or dinner option alongside a side salad or a piece of crusty bread.
- Meal prep friendly – We all need a handful of dishes we can prep over the weekend to have on hand for those busy weeknights and these eggs and asparagus fit the bill.
Ingredients To Make This Asparagus and Egg Recipe
- Eggs – Any kind of eggs will work whether it be white, brown, organic, or free range.
- Liquid egg whites – Add whites for more protein without adding cholesterol. Use boxed egg whites so you don’t have to waste the egg yolks.
- Cottage cheese – Cottage cheese increases the protein and gives the eggs a nice creaminess. Use low-fat or nonfat to keep the fat content lower.
- Shredded cheese of choice – Use any combination of cheese you have on hand; Monterey jack, Swiss cheese, mozzarella or Gruyere will all taste great. Of course, you can’t go wrong with sharp cheddar cheese either.
- Asparagus – Cooked, diced asparagus spears add flavor, texture, and color. Look for bright green asparagus stalks. The top of the asparagus should not be wilting or mushy.
- Cooked bacon – Adding the optional cooked diced bacon will give the asparagus and egg recipe a salty, smoky, and savory flavor.
- Parmesan cheese – Use freshly grated parmesan cheese to sprinkle on top.
- Cooking spray – Lightly spray the casserole dish so cleaning up is a bit easier. It also helps with lifting the casserole out of the dish when slicing and serving.
- Salt and pepper – Add salt and pepper to your liking.
Step 1: Prep the asparagus by cutting off the woody ends and peeling the stalks. Peeling the stalks removes the tough outer layer making fresh asparagus more tender and easier to eat. It also tastes better that way.
Step 2: In a medium, iron skillet or frying pan, sauté the asparagus until soft and tender. This should be about 5 minutes.
Step 3: Blend eggs, egg whites, and cottage cheese in a blender. Season with salt and pepper.
Step 4: Spray the casserole dish with cooking spray and then pour egg mixture into it. Stir in asparagus and bacon, as well as the shredded cheese. Sprinkle the parmesan on top.
Step 5: Bake for about 25 minutes or until the top is golden brown, the middle is no longer jiggly and a knife inserted in the middle comes out clean. Enjoy warm, at room temperature, or even cold as a midnight snack. No judgment here 😉
Recipe tips & tricks
- If it’s not asparagus season and you’d rather make a substitution, pretty much any vegetable whether it be bell peppers, broccoli, zucchini, mushrooms, or a combination of different vegetables will work. In a pinch, you can also use frozen asparagus, which is an affordable and delicious option.
- Sprinkle in some red pepper flakes for heat.
- This egg bake would be great for a weekend brunch alongside these goodies for dessert; Easy Blackberry Crumble Cake, this Healthier Pumpkin Banana Bread, or these Pumpkin Banana Muffins With Streusel Topping.
- Feel free to substitute diced ham or use leftover shredded chicken breast.
- If you have leftover asparagus and bacon, save them for this Bacon Wrapped Asparagus In Air Fryer Recipe. It makes a great side dish alongside this asparagus breakfast or any other meal.
- To add some saltiness without adding bacon substitute, with diced smoked salmon.
Yes, asparagus egg recipes are very popular. It’s one of the most classic combinations! Asparagus and eggs have an affinity for each other. Fluffy eggs soften out the grassy sharpness of the asparagus, while the asparagus brightens up the simple and sometimes boring egg.
Yes, you do, or they will not soften while cooking. You can sauté them, steam them (followed by an ice bath to stop them from becoming mushy) or if you have leftover asparagus from another meal go ahead and use them.
Looking for more high protein breakfast options?
- Kefir Overnight Oats (high fiber and protein)
- Baked Kale and Mushroom Egg Bites
- High Protein Overnight Oats With Frozen Berries
- Greek Yogurt Protein Pancakes
- 6 Savory and Sweet Cottage Cheese Toast Ideas
Baked Eggs and Asparagus with Bacon
- 9"x13" casserole dish
- 9 Large eggs
- 9 tablespoon Egg whites
- 1 cup Asparagus chopped and cooked till tender
- 4 strips Bacon cooked and chopped
- 1 cup Cottage cheese lowfat
- 1 cup Shredded cheese mozzarella or Monterey jack
- ¼ cup Parmesan cheese grated
- Salt and pepper to taste
- Cooking spray
- Preheat oven to 350 degrees f.
- Sauté asparagus over medium heat until tender. Also cook up bacon and roughly chop when done cooking.1 cup Asparagus, 4 strips Bacon
- While asparagus and bacon cook, blend eggs, egg whites, cottage cheese and salt and pepper in a blender till smooth.9 Large eggs, 9 tablespoon Egg whites, 1 cup Cottage cheese, Salt and pepper to taste
- Lightly spray a 9X13 casserole dish, then pour in blended egg mixture. Stir in bacon, asparagus and shredded cheese. Top with grated parmesan cheese.1 cup Shredded cheese, Cooking spray, ¼ cup Parmesan cheese
- Bake eggs and asparagus casserole for 25-35 minutes, till center is firm and a knife comes out clean. Top should be golden brown.