Easy Asparagus and Feta Breakfast Casserole Recipe

Looking for a breakfast that feels light, fresh, and full of flavor? This asparagus and feta breakfast casserole is the perfect combination of simple ingredients and bold taste. With tender asparagus, creamy feta, and fluffy eggs, it’s a dish that works for spring gatherings, weekend brunches, or even meal prepping for the week ahead.

What is Asparagus and Feta Breakfast Casserole?

This casserole is an egg-based dish baked with fresh asparagus, tangy feta cheese, and seasonings. Similar to a crustless quiche, it’s nutritious, protein-rich, and naturally low in carbs, making it a versatile choice for any breakfast table.

Other Easy Breakfast Casserole Recipes

• Mediterranean Breakfast Casserole
• Broccoli Cheddar Egg Casserole
• Zucchini Breakfast Casserole
• Spinach Mushroom Breakfast Casserole

Reasons to Try Asparagus and Feta Breakfast Casserole

• Healthy and wholesome – Packed with fiber, protein, and vitamins.
• Fresh seasonal flavor – A great way to enjoy asparagus in season.
• Low-carb and gluten-free – Perfect for light and balanced eating.
• Meal prep friendly – Stores well for easy breakfasts during the week.
• Elegant and simple – Ideal for serving guests or a holiday brunch.

Ingredients Needed to Make Asparagus and Feta Breakfast Casserole

• 8 large eggs
• 1 cup milk (or half-and-half for creaminess)
• 2 cups fresh asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped (optional)
• 1 tablespoon olive oil (for sautéing)
• 1 cup crumbled feta cheese
• ½ cup shredded mozzarella or cheddar cheese (optional for extra creaminess)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh dill or parsley, chopped (optional garnish)

Instructions to Prepare Asparagus and Feta Breakfast Casserole

Step 1: Preheat oven

Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Cook asparagus

Steam or blanch asparagus for 2–3 minutes until just tender, then pat dry.

Step 3: Sauté onion (optional)

Heat olive oil in a skillet and cook onion until soft and translucent.

Step 4: Mix egg base

In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until smooth.

Step 5: Assemble casserole

Spread asparagus and onion evenly in the baking dish. Pour the egg mixture over, then sprinkle crumbled feta and shredded mozzarella on top.

Step 6: Bake casserole

Bake uncovered for 35–40 minutes until eggs are fully set and the top is golden.

Step 7: Rest and serve

Let the casserole cool for 5 minutes before slicing. Garnish with fresh dill or parsley.

What Goes Well With Asparagus and Feta Breakfast Casserole

• Fresh fruit salad – Balances the savory flavors.
• Avocado toast – Creamy pairing with feta and asparagus.
• Roasted potatoes – Adds a hearty side option.
• Greek yogurt with honey – Complements the Mediterranean flavor.
• Herbal tea or coffee – Perfect breakfast beverage choice.

Key Tips for Making Asparagus and Feta Breakfast Casserole

• Pat asparagus dry – Avoids extra moisture in the dish.
• Use fresh feta – Creamy crumbles add the best texture.
• Bake uncovered – Ensures the casserole browns nicely.
• Check doneness – Insert a knife in the center; it should come out clean.
• Rest before cutting – Keeps slices firm and intact.
• Season well – Eggs need good seasoning for maximum flavor.

Creative Variations of Asparagus and Feta Breakfast Casserole

• Add sun-dried tomatoes – Boosts flavor with tangy sweetness.
• Mix in spinach – Adds more greens for a nutritious twist.
• Use goat cheese instead of feta – For a creamier texture.
• Make it spicy – Add crushed red pepper or jalapeños.
• Add protein – Include diced ham, chicken, or turkey sausage.

Storage Guidelines for Asparagus and Feta Breakfast Casserole

• Refrigerate leftovers – Store covered in the fridge for up to 4 days.
• Freeze portions – Wrap tightly and freeze up to 2 months.
• Cool before storing – Prevents condensation and sogginess.
• Portion before freezing – Makes reheating easier.

Reheating Tips for Asparagus and Feta Breakfast Casserole

• Oven method – Warm at 325°F (160°C) for 15 minutes.
• Microwave option – Heat slices on medium power for 2–3 minutes.
• From frozen – Bake covered with foil at 350°F (175°C) for 40–45 minutes.

Nutrition Value (per serving):

• Calories: ~270
• Protein: 18g
• Carbohydrates: 5g
• Fat: 19g
• Fiber: 2g
• Sodium: 640mg

FAQs

Do you cook asparagus before putting it in a breakfast casserole?

Yes, asparagus should be lightly steamed or blanched for 2–3 minutes before adding to the casserole. This keeps it tender while preventing excess water during baking.

Can I use frozen asparagus in a breakfast casserole?

Yes, frozen asparagus works, but it should be thawed completely and patted dry to remove extra moisture. This ensures the casserole sets properly.

How do you keep asparagus and feta casserole from being watery?

Pat asparagus dry after cooking, use fresh feta crumbles, and let the casserole rest for 5–10 minutes after baking so the eggs firm up. These steps help maintain the right texture.

Can an asparagus and feta breakfast casserole be made ahead of time?

Yes, you can assemble the casserole the night before, cover tightly, and refrigerate. Bake in the morning, adding about 5–10 minutes to the cooking time since it starts cold.

Final Words

This easy asparagus and feta breakfast casserole is a flavorful and healthy way to start the day. With its tender asparagus, creamy feta, and fluffy egg base, it’s satisfying yet light, making it an excellent option for family breakfasts, brunches, or meal prep.

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