Asparagus & Tomato Egg Bake
Sep 27
2 min read
This Asparagus & Tomato Egg Bake may just be my favorite breakfast of the summer. Imagine this: it’s an early Saturday morning in August, you make this for your roommates, your family, or whoever you’re sharing your life with, pour yourself a cup of coffee, and sit down to enjoy a warm, veggie-packed breakfast. Now, that’s a life worth living.
Made with fresh asparagus and juicy tomatoes, this easy egg bake is a simple way to add more vegetables to your breakfast while getting plenty of protein to start your day. And yes, it’s just as good on a random Tuesday morning as it is on a slow Saturday.
It’s also perfect for meal prep. Bake it once, store it in the fridge, and reheat individual slices throughout the week for an easy high-protein breakfast that requires almost no effort in the morning.
One thing you do need: a shallow pie pan. If you don't have one yet, I’d say it’s worth investing in one—you’ll be able to use it for plenty of egg bakes, quiches, and frittatas down the road.
Yields: 4 servings
Portion: ¼ of the “pie”
Prep time: 10 minutes
Total time: 45 minutes
This recipe is gluten free and vegetarian.
Ingredients:
6 eggs
1/4 cup whole milk
1 cup Greek yogurt (I personally used Siggi’s skyr!)
1 tsp salt
Black pepper to taste
9-10 stalks of asparagus, finely chopped
½ cup finely chopped cherry/sungold tomatoes
2 tbsp finely diced fresh parsley
1/4 cup crumbled feta
Instructions:
Preheat: Preheat the oven to 375 degrees Fahrenheit and lightly grease a shallow pie pan.
Whisk: In a large bowl, whisk together the eggs, milk, Greek yogurt, salt, and black pepper until smooth. Fold in the chopped asparagus, tomatoes, parsley, and feta. Pour the mixture into the prepared baking dish and spread evenly.
Bake: Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Serve: Let cool for 5–10 minutes before slicing and serving. Enjoy!
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