Asparagus with Eggs Recipe Ideas: 5 Easy Breakfasts!
Five asparagus breakfast ideas combining fresh asparagus and eggs. A great way to use asparagus during the spring season!
Asparagus is one of the first crops to harvest in spring, but the season is short (and asparagus doesn’t preserve well) so be sure to get your fill of this tender stalk while it’s still in season! Use the fresh asparagus stalks for dinner and cook double the amount you need so that you can use the leftovers for breakfast the next day. Nothing makes you feel better than eating veggies for breakfast! Below are five different ways to use asparagus for breakfast.
For local asparagus in Iowa, check out our farm store with the link below!
How to prepare asparagus
When preparing asparagus you’ll need to chop off the woody end of the stalk. A simple trick to know where to cut is to talk one asparagus stalk and snap it in half. Wherever the stalk naturally snapped shows you where the woody end starts. Then take the rest of your asparagus and chop them with a knife in the same spot.
When using asparagus for these breakfast recipes, you’ll want to use precooked asparagus to ensure that it is tender inside the eggs. You can either sautee the asparagus over medium heat or add it to a sheet pan and cook in a 400-degree oven for roasted asparagus.
TIP: Cook the asparagus the night before to have as a side for an easy dinner and then use the other half for a breakfast recipe!
Five asparagus and egg recipes
1. Overnight Asparagus Strata
This recipe is an easy peasy way to have breakfast ready the next morning! Prepare everything the night before and then pop in the oven in the morning for a fresh, hot breakfast.
You’ll need:
- Fresh asparagus
- Sourdough bread
- Colby-Monterey Jack cheese
- Fully cooked ham
- Sweet red pepper
- Eggs
- Milk
- Ground Mustard
- Salt and pepper
To make the strata you will mix all the ingredients and then pour over the sourdough bread that is cut into cubs. Then you store it in the fridge overnight and pull it out in the morning when you are ready to bake it. Preheat your oven to 375 degrees and bake for 40 minutes.
Overnight Asparagus Strata
Ingredients
- 1 pound fresh asparagus trimmed and cut into 1-inch pieces (using leftover asparagus makes it fast, otherwise need to sauté asparagus first)
- 1/2 loaf sourdough bread cubed
- 2 cups shredded Colby-Monterey Jack cheese divided
- 1 cup cubed fully cooked ham
- 1/2 cup chopped sweet red pepper
- 10 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/4 teaspoon pepper
Instructions
The night before:
- Start by adding cubed bread to a 9 x 13 pan
- Next, add eggs, milk, and seasoning to a large mixing bowl and whisk to combine
- Add in the remaining ingredients (besides the bread) and stir to combine
- Pour the mixture of bread cubes into the pan
- Put in the fridge overnight
The next morning:
- Preheat oven to 375 degrees
- Once the oven is preheated, remove the strata from the fridge and bake for 40 minutes
- Remove once cooked through and enjoy!
2. Asparagus Frittata Recipe
For this recipe, you will need:
- Fresh asparagus
- Eggs
- Heavy whipping cream
- Dash salt and pepper
- Olive oil
- Green onions
- Garlic
- Feta cheese
To make the frittata, first, add a tablespoon of olive oil to a pan over medium heat and sauté the asparagus with the garlic. Next add the eggs, cream, and salt and pepper to a bowl and whisk to combine. Add the asparagus to a 9 x 13 dish and pour the egg mixture on top. Sprinkle the feta and green onions on top and bake in a 400-degree oven for 30 minutes or until the center is no longer jiggly.
If you are using a cast iron skillet, use it to precook the asparagus and remove it from heat. Add egg mixture, feta, and green onions on top and then put directly in the 400-degree oven.
Asparagus Frittata Recipe
Ingredients
- 12 fresh asparagus spears trimmed
- 6 large eggs
- 2 tablespoons heavy whipping cream
- Dash salt
- Dash pepper
- 1 tablespoon olive oil
- 2 green onions chopped
- 1 garlic clove minced
- 1/2 cup crumbled feta cheese
Instructions
Instruction for baking in a 9×13 pan
- Preheat the oven to 400 degrees
- To cook asparagus- (Skip if using asparagus that is already precooked) Add a tablespoon of olive oil to a pan over medium heat and sauté the asparagus with the garlic.
- Add the eggs, cream, salt, and pepper to a bowl and whisk to combine.
- Add the precooked asparagus to a 9 x 13 dish and pour the egg mixture on top.
- Sprinkle the feta and green onions on top
- Bake in the oven for 30 minutes or until the center is no longer jiggly.
Instruction for using a cast iron skillet
- Preheat oven to 400 degrees
- Add cast iron skillet to the stovetop and use it to precook the asparagus on medium heat and remove it from heat.
- Add egg mixture direction on top of asparagus in the cast iron pan
- Sprinkle feta, and green onions on top
- Add the cast iron skillet directly into the oven and bake for 30 minutes or until center is no longer jiggly.
3. Asparagus Omelet
Fresh asparagus looks so beautiful inside an omelet! With this recipe, you can keep it simple and create an omelet using asparagus and cheese, or you can add optional ingredients such as crispy bacon, cream cheese, or mushrooms.
For this recipe you will need:
- Asparagus
- Eggs
- Choice of cheese such as parmesan cheese, Swiss cheese, goat cheese, or any other cheese you like.
- Salt and pepper
- Olive oil to cook with
- Fresh herbs such as chives, parsley, or green onions to garnish on top
Ingredients
- 2-3 asparagus stocks cut into 2-inch pieces use leftover asparagus or sauté with garlic to pre-cook.
- 2 large eggs
- pinch of salt and pepper
- Chives or green onions sliced
- 1/4 cup of cheese
- Optional add-ins: bacon cream cheese, ham, or sautéed mushrooms
Instructions
- Whisk the eggs together in a bowl with the salt and pepper
- Heat an 8-inch skillet over medium heat. Add a tablespoon of butter or oil and swirl to coat the pan.
- Once hot, add in the egg mixture and reduce the heat to medium-low. Let the egg mixture sit without touching it until it starts to cook through.
- Then gently lift the edges up with a spatula and allow the rest of the uncooked egg to run underneath and onto the pan. You may need to tilt or swirl the pan a little bit.
- Add in the cheese and the rest of the fillings and allow to melt
- Gentling fold the omelet in half and remove it from the skillet
- Garnish with fresh herbs and enjoy!
4. Asparagus Scramble
For a super easy breakfast, use the ingredients from the omelet and simply make a scramble! Or, this is a great way to use up extra veggies in the fridge. Simply sauté the asparagus and any other veggie and then add in your desired amount of eggs that have been whisked. Then top with your favorite cheese.
For this recipe, you will need:
- Asparagus
- Any other veggie you want to add
- Eggs
- Choice of cheese
- Salt and pepper
- Olive oil to cook with
Asparagus Scramble
Ingredients
- 2-3 asparagus stocks cut into 2-inch pieces use leftover asparagus or sautee with garlic to pre-cook.
- 2 large eggs
- pinch of salt and pepper
- Chives or green onions sliced
- 1/4 cup of cheese
- Any veggie you want to add
- 1 tbsp Butter or oil
- Other optional add-ins: bacon cream cheese, ham, or sautéed mushrooms
Instructions
- Heat a skillet over medium heat and once hot add in 1 tbsp of oil or butter.
- Add in asparagus and any added veggies and sauté until tender.
- Add in any additional add-ins such as cooked bacon or ham
- Meanwhile, add eggs to a small bowl with salt and pepper and whisk
- Once veggies are tender, add in eggs and gently move the eggs around to cook through
- When eggs are cooked through, add cheese on top to melt
- Sprinkle chives or scallions on top and serve
5. Runny egg on top of asparagus
This recipe uses simple ingredients, but the creamy yolk paired with the asparagus is a winning combo! It is the perfect quick meal. Use an over-easy egg or a poached egg for the best results and finish with additional salt if desired.
Fun fact: Farm fresh eggs are typically laid the same week you get them, meaning the yolk has not begun to break down into the white part of the egg. This is why store-bought eggs often do not make over-easy eggs very easily. The best way is to use farm-fresh eggs for perfect runny egg yolks! Buy them from Pleasant Grove Homestead here!
For this recipe you will need:
- Asparagus
- Eggs
- Additional salt to garnish if desired (Flakey sea salt is a great option!)
- Optional: Toasted bread to add asparagus and egg on top of
Runny egg and Asparagus
Ingredients
- 1-2 eggs
- 6-8 asparagus stocks Pre-cooked
- salt and pepper
- butter or oil
Instructions
- Cook eggs based on your preference with a runny yolk (fried or poached are great options)
- Add cooked eggs on top of cooked asparagus
- Garnish with salt and pepper
- Enjoy!
