Herb-Infused Egg Bake with Roasted Asparagus and Tomatoes
A protein-rich breakfast featuring fluffy eggs baked with tender roasted asparagus and sweet cherry tomatoes, seasoned with fresh herbs. This american-inspired breakfast (low-carb) ready in about 40 minutes combines eggs, asparagus, cherry tomatoes 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 179 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.
Ingredients
- 6 large eggs
- 12 ounces asparagus
- 1 cup cherry tomatoes
- 1/4 cup cheddar cheese
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a medium bowl, whisk 6 large eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined.
- Step 2: Heat 1 tablespoon olive oil in a 9-inch oven-safe skillet over medium heat. Add 12 ounces asparagus (trimmed and cut into 1-inch pieces) and 1 cup halved cherry tomatoes, and cook for 5 minutes until asparagus is tender-crisp and tomatoes begin to soften.
- Step 3: Pour the egg mixture over the vegetables in the skillet. Sprinkle 1/4 cup shredded cheddar cheese evenly over the top. Transfer the skillet to the oven and bake for 20-25 minutes until eggs are set and top is golden brown.
Frequently asked questions
How long does Herb-Infused Egg Bake with Roasted Asparagus and Tomatoes take to make?
Total time is about 40 minutes (15 min prep + 25 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 Herb-Infused Egg Bake with Roasted Asparagus and Tomatoes?
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 Herb-Infused Egg Bake with Roasted Asparagus and Tomatoes?
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 Herb-Infused Egg Bake with Roasted Asparagus and Tomatoes 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.
Is Herb-Infused Egg Bake with Roasted Asparagus and Tomatoes low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family Sunday brunch. Everyone asked for seconds—the asparagus was crisp-tender and the tomato burstiness balanced the eggs beautifully.
- ★★★★★
This recipe transformed my boring breakfast routine. The herb-infused eggs paired perfectly with the roasted asparagus and tomatoes—so fresh and flavorful!
- ★★★★☆
Great recipe overall, though the eggs took longer than the 25 minutes listed. Worth the wait for that perfect golden crust!
