Baked Eggs and Asparagus

Hey hey friends! I wanted to share with you a quick and easy healthy breakfast recipe. This Baked Eggs and Asparagus is going to give you a huge amount of protein and good carbs that you need, especially after a great work out. You can also make enough of this to feed your family or friends for a super duper brunch. You don’t have to just eat this at breakfast but any time of the day.

Sometimes when I am over at my favorite place, Costco, they have huge bags of asparagus. When you have that much asparagus you get pretty creative in your meals. It is asparagus here, there and everywhere. I happen to love it but I think I am the only one who does.

Since I had all of this asparagus, I am going to share a bunch of asparagus recipes. All easy of course, because you know I am not one to make terribly long recipes.

For the Baked Eggs and Asparagus recipe you will need:

  1. 10 stalks of Asparagus
  2. 4 Eggs
  3. Ghee
  4. Cheese of choice (if you are not Primal, you can skip the cheese)
  5. Salt and Pepper

Preheat the oven to 375 degrees.

If you have  a cast iron skillet, go ahead and get that out. I have this awesome cast iron skillet that has grill marks on the bottom. That is what I used for this recipe. But even if you don’t have cast iron, then use a large skillet or sauté pan. It has to be one that can also go in the oven.

Wash and cut the asparagus in about 2 inch segments.

Place some ghee, maybe a tablespoon or so in the skillet.

Place the asparagus into the skillet. Cook the asparagus over medium heat until the asparagus is a becoming a bit soft.

Crack 4 eggs on top of the asparagus.

Place the skillet into the oven and cook for about 8-10 minutes or so. It is going to depend on how well done you would like your eggs.

Take out the skillet and add on your cheese of choice if you like….or not…..

Add salt and pepper to the top and serve up warm.

Makes 4 servings.

Looks delicious, doesn’t it?

baked eggs and asparagus

What is so great about this recipe, and if you are a fan of cheese, you can change up the flavor profile. Throw some Feta, Goat Cheese or Mozzarella on top. Those are my favorite cheeses.

Let me know what you think of the Baked Eggs and Asparagus recipe!

That’s it folks! This is just damn simple. Sometimes the simple recipes are not ones that you think of off the bat. Sometimes you just need a little inspiration.

Check out my Social Media pages and follow me there. Titter, Instagram and Facebook! You will get sneak peeks into what is coming up. Also check out Chow Bellissima, the more unhealthy site! It is actually pretty healthy but it also has PASTA!

Last thing, check out all of my Affiliate Links in the side bar. I only promote items that I personally use and enjoy. You will get some great deals I tell you. I also have some other goodie deals for wine and meal delivery boxes. Hit me up and I can share them with you as well!

Have a great day!

Stay classy and be kind to one another!

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Print Recipe
Baked Eggs and Asparagus
A healthy easy meal that can be made any time of the day.
baked eggs and asparagus
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
baked eggs and asparagus
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375 degrees.
  2. Wash and cut the asparagus in about 2 inch segments.
  3. Place some ghee, maybe a tablespoon or so in the skillet.
  4. Place the asparagus into the skillet. Cook the asparagus over medium heat until the asparagus is a becoming a bit soft.
  5. Crack 4 eggs on top of the asparagus.
  6. Place the skillet into the oven and cook for about 8-10 minutes or so. It is going to depend on how well done you would like your eggs.
  7. Take out the skillet and add on your cheese of choice if you like.
  8. Add salt and pepper to the top and serve up warm.
Recipe Notes

Feta, Goat Cheese and Mozzarella are great cheeses to use on this dish.

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