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Easy Asparagus and Feta Breakfast Casserole Recipe

Easy Asparagus and Feta Breakfast Casserole recipe
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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.

Ingredients

Scale

  • 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

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.

Find it online: https://gordonramsayeats.com/asparagus-and-feta-breakfast-casserole/