Best 9 Asparagus And Potato Egg Bake Recipes

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Indulge in a culinary delight with our versatile Asparagus and Potato Egg Bake, a delectable dish perfect for breakfast, brunch, or a light lunch. This savory bake combines the vibrant flavors of asparagus with tender potatoes, enveloped in a creamy egg custard. Discover variations of this classic recipe, including a hearty sausage and cheese version, a vegetarian delight with sun-dried tomatoes and spinach, and a gluten-free option for those with dietary restrictions. Each recipe offers a unique twist on this classic dish, ensuring there's something for every palate.

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

ASPARAGUS-POTATO BRUNCH BAKE



Asparagus-Potato Brunch Bake image

Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 8

Number Of Ingredients 8

1 tablespoon butter or margarine
1 cup sliced green onions
8 eggs
1/2 cup fat-free (skim) milk
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
2 cups chopped lean cooked ham (1/2 lb)
1 box (9 oz) frozen asparagus cuts, thawed, drained
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
  • In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
  • Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 245 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

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.

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-POTATO HASH WITH GOAT CHEESE AND EGGS



Asparagus-Potato Hash With Goat Cheese and Eggs image

This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.

Provided by Lidey Heuck

Categories     breakfast, brunch, dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil, plus more as needed
1 1/4 pounds Yukon Gold or red new potatoes, scrubbed and diced into 1/2-inch pieces
Kosher salt and black pepper
1/2 large fennel bulb, diced into 1/2-inch pieces (about 1 cup), fennel fronds reserved
1 leek, trimmed, halved lengthwise and sliced 1/4-inch thick (about 1 cup chopped leeks)
1/2 pound asparagus (10 to 12 spears), trimmed and cut into 1/2-inch pieces
1 tablespoon fresh lemon juice, plus lemon zest and more juice for serving (optional)
4 large eggs
3 tablespoons crumbled plain goat cheese
1 tablespoon chopped fresh dill, mint or parsley

Steps:

  • Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
  • Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
  • Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
  • Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
  • Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
  • Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)

POTATO-ASPARAGUS CASSEROLE



Potato-Asparagus Casserole image

There's no sauce to mask the fresh flavors of the potatoes, asparagus, and onion in this side-dish casserole. From Recipe.com

Provided by Gagoo

Categories     Potato

Time 1h15m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 1/2 lbs potatoes, peeled and cut into 1/4-inch slices (about 5 large)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 large onions, chopped
1 lb asparagus, ends trimmed and cut into 1-inch pieces
4 tablespoons unsalted butter
1/4 cup parmesan cheese, grated
6 slices American cheese

Steps:

  • Heat oven to 350°F Spread oil over the bottom of a medium-size baking dish.
  • Arrange potatoes in layers in the baking dish, seasoning each layer with some of the salt and pepper. Scatter onions and asparagus pieces over the potatoes and season with the remaining salt and pepper.
  • Dot with pieces of butter and sprinkle with Parmesan cheese. Cover with foil and bake for 60 to 70 minutes or until potatoes are fork tender.
  • Tear cheese slices into pieces; place on top and allow to melt.

Nutrition Facts : Calories 251.6, Fat 11.2, SaturatedFat 6.1, Cholesterol 24.8, Sodium 387.5, Carbohydrate 31.7, Fiber 4.9, Sugar 3.5, Protein 8

OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

POTATO EGG BAKE



Potato Egg Bake image

No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

ASPARAGUS AND EGG CASSEROLE



Asparagus and Egg Casserole image

Make and share this Asparagus and Egg Casserole recipe from Food.com.

Provided by papergoddess

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, sliced
2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus
6 tablespoons butter
1/4 cup flour
1 teaspoon dry mustard
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon celery salt
1 -2 teaspoon curry powder (optional)
2 cups crumbled potato chips (or bread crumbs)

Steps:

  • Melt butter; blend in flour and mustard and wisk until smooth.
  • Add milk gradually, stirring constantly so it doesn't lump.
  • Cook, stirring, until thickened.
  • Season with salt, pepper, and celery salt.
  • Reserve 1/2 cup potato chips.
  • Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
  • casserole.
  • Pour sauce over all.
  • Top with remaining 1/2 cup potato chips.
  • Bake 20-30 minutes@ 350F or until bubbly.

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

Tips:

  • Use fresh asparagus. Fresh asparagus is essential for this recipe. Look for asparagus that is bright green and has tight, closed tips.
  • Roast the potatoes before assembling the bake. This will help them get crispy and browned.
  • Use a variety of cheeses. The combination of cheddar, mozzarella, and Parmesan cheeses gives this bake a rich and flavorful taste.
  • Don't overcook the eggs. The eggs should be cooked through, but still slightly runny in the center.
  • Serve the bake immediately. This dish is best served hot out of the oven.

Conclusion:

This asparagus and potato egg bake is a delicious and easy-to-make brunch or dinner recipe. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!

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