This Asparagus, Dill and Onion Baked Egg Casserole is a perfect Whole30 or Keto breakfast that can be made ahead of time and easily reheated!
Today’s recipe is budget-friendly, vegetarian and endlessly customizable.
What if you can’t find dill? Use parsley, cilantro or 1.5 teaspoons of another dried herb.
What if asparagus is out of season or too expensive? You could sauté peppers, or mushrooms, or spinach or almost any other vegetable and it will work.
This simple, delicious recipe is proof that healthy food can be affordable, easy and accessible. My family had this casserole for dinner the other night with a simple side salad. This would also work well alongside potatoes, squash or with a piece of whole-grain toast.
NOTES:
- We served this as 4 large dinner portions but you could serve it as 6 smaller portions.
- This is freezer friendly and reheats great!
- The size of your casserole dish will affect the shape and height and may impact cooking time. I used a 2.5 Quart casserole dish.
Did you make this recipe? Please give it a star rating below!
This Asparagus, Dill and Onion Baked Egg Casserole is a perfect Whole30 or Keto breakfast that can be made ahead of time and easily reheated!
- 1 tablespoon extra virgin olive oil or butter
- 2 medium yellow onions peeled, quartered, thinly sliced
- 1 pound asparagus ends trimmed and cut into 1" pieces
- 12 large eggs beaten
- 1/4 cup loosely packed dill leaves roughly chopped
- 1/4 teaspoon ground white pepper
- 3/4 teaspoon kosher salt
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Peel onions and quarter. Thinly slice and set aside.
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Wash asparagus and snap the woody ends off. Cut into 1" pieces.
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Pick the dill leaves off the stems and roughly chop.
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Crack eggs into a large bowl. Add dill, white pepper and salt. Beat until well combined.
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Preheat oven to 350F. Lightly spray a casserole dish with non-stick cooking spray and set aside.
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Heat a large frying pan over medium heat. Once hot, add butter or olive oil and then sliced onions. Cook for 10 minutes, stirring occasionally.
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Add chopped asparagus to onions and cook an additional 5 minutes until just tender.
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Pour onion and asparagus mixture into casserole dish. Pour beaten eggs over and use a fork or spoon to gently mix ingredients into eggs.
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Bake 35 to 40 minutes until set and just starting to brown on top. Allow to sit for 5 to 10 minutes before cutting.
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Serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I used your flavor profile to create a vegan casserole, and it is delicious!! Thank you so much for the inspiration.
Hi Sunny! Love it – what egg substitute did you use?
I used a chickpea four/ tapioca flour base with some black salt for the sulfur-y egg flavor. I usually use an Italian spice blend, but had lots of fresh dill on hand, and was very excited to find your recipe! I’ve always loved dill, but never had it with asparagus before, I love the combo!!
Hi Sunny! Sounds amazing 🙂
This looks great! Is that a 9×13 (3qt) pan? I’m loving the spring veggies!
Alyssa, I loved this recipe. Made it tonight for dinner but plan to have it for breakfasts during the week. To lower the WW Points I used half egg beaters, half whole eggs. I also used sweet onions and it was really good. I can see there are lots of variations I’ll be able to try, and am looking forward to experimenting with the casserole you posted that has goat cheese in it. Thanks so much!
So glad to hear it Andi! Thanks for taking the time to comment and let me know. Egg casseroles are my saving grace on busy mornings!
Fantastic dish. Super, super easy. Very filling, packs well for lunch. Dill does remind me of a fish tank plant in appearance though
So perfect with fresh asparagus everywhere right now!