Baked Egg and Asparagus Casserole with Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting breakfast casserole featuring tender asparagus and creamy feta baked into fluffy eggs. This American-inspired recipe, ready in about 45 minutes, combines Eggs, Asparagus, Feta cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 230 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish with 1/2 tbsp olive oil.
  2. Step 2: In a medium bowl, whisk together 6 large eggs, 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  3. Step 3: Heat the remaining 1/2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 12 oz trimmed asparagus pieces, and sauté for 3-4 minutes until asparagus is bright green and slightly tender; remove from heat.
  4. Step 4: Stir the sautéed asparagus and garlic into the egg mixture, then fold in 1 tbsp chopped fresh dill and 1/2 cup crumbled feta cheese.
  5. Step 5: Pour the mixture into the prepared baking dish and bake for 25-30 minutes until the center is set and the top is lightly golden.

Frequently asked questions

How long does Baked Egg and Asparagus Casserole with Feta take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Baked Egg and Asparagus Casserole with Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Baked Egg and Asparagus Casserole with Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Egg and Asparagus Casserole with Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Egg and Asparagus Casserole with Feta?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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