A simple and savory Asparagus and Egg Bake made with farm-fresh asparagus, creamy eggs, and melty cheese. Perfect for spring mornings or a light supper on the porch.
When the first tender asparagus spears start poking through the garden soil, I know spring is truly here.
This Asparagus and Egg Bake is one of those easy, feel-good recipes that makes the most of the season’s freshness.
Whether you’re gathering eggs from your backyard hens or picking up a bundle of asparagus at the farmers market, this dish brings together just a few wholesome ingredients in the most delicious way.
It’s perfect for a slow Sunday brunch or a light supper alongside a hunk of crusty bread and a few garden greens.
Or you can serve it warm from the oven with a side of bacon and a pinch of cracked pepper—simple, satisfying, and just right for welcoming in the longer days.
Ready to get started? Grab an apron and let’s go.
Easy Asparagus and Eggs Recipe
Ingredients
- 1 dozen eggs
- 8 ounces homemade cream cheese at room temperature
- 4 ounces shredded cheddar cheese
- 3 Tablespoons unbleached all purpose flour
- 16 asparagus spears
- 3 Tablespoons melted butter
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon course ground pepper
Instructions
Preheat your oven to 350°F.
In a medium mixing bowl or the bowl of your stand mixer, whisk the cream cheese and the melted butter until smooth(ish). It’s ok if there are small lumps of cream cheese.
Add the eggs and beat until combined.
In a small bowl, mix together flour, baking powder, salt and pepper, and cheese.
Add the dry ingredients to the egg mixture and beat again. Set aside.
Butter the baking dish or individual dishes you’re using.
I used 8 1-cup serving dishes that I picked up from my local HomeGoods. They were so pretty! I sure do love that place!
You can find some lovely individual baking dishes on Amazon here.
Rinse the asparagus spears under cold running water. Cut off the woody ends.
Chop the asparagus into bite sized pieces or leave whole for a prettier presentation. Spread the asparagus evenly over the bottom of the baking dish(es).
Give the egg mixture a stir and carefully pour it into the dish, dividing equally if you’re using multiple dishes.
Only fill the dishes 3/4 full. The egg mixture will puff up during baking. So don’t over-fill!
If you are using individual serving dishes, put them on a baking sheet to make it easier to move them in and out of the oven.
Bake in your preheated oven for 30 to 35 minutes until the eggs are set and nicely browned on top.
Serve warm or cold.
This Asparagus and Eggs Bake is a reminder that good food doesn’t have to be complicated. With just a handful of ingredients—fresh from the garden or gathered at your local market—you can put something hearty and wholesome on the table.
If you try this recipe, I’d love to hear how it turned out! Did you use a different cheese or toss in a few herbs from your windowsill? Let me know in the comments below, or tag @bramblewinecottage on Instagram so I can see your beautiful bake.
Until next time, happy cooking and may your spring mornings be slow and sun-dappled.
More breakfast recipes you’ll love:
Easy Asparagus and Eggs Recipe
Ingredients
- 8 ounces cream cheese at room temperature
- 4 ounces cheddar cheese shredded
- 3 Tablespoons unbleached all purpose flour
- 16 asparagus spears
- 3 Tablespoons butter melted
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon course ground pepper
Instructions
- Preheat your oven to 350°F.
- In a medium mixing bowl or the bowl of your stand mixer, whisk the cream cheese and the melted butter until smooth.
- Add the eggs and beat until combined.
- In a small bowl, mix together flour, baking powder, salt and pepper, and cheese.
- Add the dry ingredients to the egg mixture and beat again until there are no lumps. Set aside.
- Butter the baking dish or individual dishes you’re using.
- Rinse the asparagus spears under running water. Cut off the woody ends.
- Chop the asparagus into bite sized pieces or leave whole for a prettier presentation. Spread the asparagus evenly over the bottom of the baking dish(es).
- Give the egg mixture a stir and carefully pour it into the dish, dividing equally if you’re using multiple dishes.
- Only fill the dishes 3/4 full. The egg mixture will puff up during baking. So don’t over-fill!
- If you are using individual serving dishes, put them on a baking sheet to make it easier to move them in and out of the oven.
- Bake in your preheated oven for 30 to 35 minutes until the eggs are set and nicely browned on top.