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Asparagus, Dill + Onion Egg Casserole
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

6 Points Plus Per Serving -- Serves 4 -- Individual Serving is 1/4 Casserole

Course: Breakfast, Mains
Cuisine: American
Servings: 4 servings
Calories: 260 kcal
Author: Alyssa Brantley
5 from 2 votes
  • 1 tablespoon butter or olive oil
  • 2 medium yellow onions
  • 1 pound asparagus
  • 12 eggs
  • 1/4 cup loosely packed dill leaves roughly chopped
  • 1/4 teaspoon ground white pepper
  • 3/4 teaspoon kosher salt
To Prepare:
  1. Peel onions and quarter. Thinly slice and set aside.

  2. Wash asparagus and snap the woody ends off. Cut into 1" pieces.

  3. Pick the dill leaves off the stems and roughly chop.

  4. Crack eggs into a large bowl. Add dill, white pepper and salt. Beat until well combined.

To cook:
  1. Preheat oven to 350F. Lightly spray a casserole dish with non-stick cooking spray and set aside.

  2. 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.

  3. Add chopped asparagus to onions and cook an additional 5 minutes until just tender.

  4. Pour onion and asparagus mixture into casserole dish. Pour beaten eggs over and use a fork or spoon to gently mix ingredients into eggs.

  5. Bake 35 to 40 minutes until set and just starting to brown on top. Allow to sit for 5 to 10 minutes before cutting.

  6. Serve and Enjoy!

Nutrition Facts
Asparagus, Dill + Onion Egg Casserole
Amount Per Serving (0.25 of the casserole)
Calories 260 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 498mg166%
Sodium 654mg28%
Potassium 513mg15%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 19g38%
Vitamin A 1885IU38%
Vitamin C 13mg16%
Calcium 120mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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