Asparagus Breakfast Casserole
Loaded with bold flavors and fresh ingredients, this hearty high protein breakfast is the perfect way to start the day. No energy slump here! Make it for meal prep to enjoy for weekday breakfasts, or enjoy it for brunch on the weekend.
Servings: 8 Servings
Calories: 247kcal
Equipment
Ingredients
- 2 Tbsp avocado oil
- 1/2 medium-sized yellow onion finely chopped
- 4 cloves garlic minced
- 1 pound asparagus trimmed and chopped
- 5 ounces baby spinach chopped
- 1 cup sun-dried tomatoes packed in oil drained
- 12 large eggs
- 1 cup cottage cheese or heavy cream, optional
- 6 ounces feta cheese
- 2 Tbsp flour*
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a large 13” x 9” casserole dish with non-stick cooking spray.
- Heat the avocado oil in a large nonstick skillet and add the onion. Sauté, stirring occasionally, until the onion has softened, about 5 minutes. Add in the garlic and asparagus and continue sauteing until the asparagus has softened slightly, about 3 minutes. Stir in the chopped baby spinach and sun-dried tomatoes and continue stirring until the spinach has wilted, about 2-3 minutes.
- Transfer the vegetable mixture to the prepared baking dish and spread it into an even layer.
- Beat the eggs, cottage cheese, and feta cheese in a large bowl until well combined. Pour the egg mixture over the veggies evenly.
- Bake the casserole for 40-50 minutes, or until fully cooked and the top is golden brown. Insert a digital thermometer into the center of the casserole. It is ready if it has reached an internal temperature of 165 degrees F or higher. Allow the casserole to cool for 10 minutes before slicing and serving.
Notes
*You can use regular all-purpose flour, gluten-free all-purpose flour, or tapioca flour. Omit the flour if you aren’t adding cottage cheese or cream.
Nutrition
Serving: 1Slice (of 8) | Calories: 247kcal | Carbohydrates: 12g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 324mg | Sodium: 377mg | Fiber: 3g | Sugar: 5g