Filled with spring vegetables, this is the perfect brunch recipe for weekend guests! You can even prep this ahead of time so all you have to do in the morning is stick it in the oven.
I love brunch. Sweet, savory, at home, or going out to a restaurant. It’s all good. I could easily eat breakfast foods anytime of the day. I’m all about breakfast for dinner. Sadly, Chris doesn’t feel quite as passionate about breakfast foods morning, noon, and night like I do, so we usually limit them to breakfast or brunch.
This was the first time I’ve added in asparagus to eggs, and definitely won’t be the last. This bake is bursting with tender asparagus, flavorful cherry tomatoes, salty feta, chicken sausage, and eggs. As I’m sure will become evident in future recipes, feta is one of my all-time favorite cheeses. It pairs so well with this recipe.
That being said, the beauty of this recipe is that it’s not an exact science. It’s perfect for substitutions to fit your preferences or what you have on hand. Any shredded cheese would also work well in place of feta. If you don’t have asparagus on hand, feel free to sub another veggie such as broccoli. You can easily omit the chicken sausage to make a vegetarian version. If desired, you could sub in cartoned egg whites (about 1/4 cup equals 1 egg for reference) for some of the whole eggs. You pretty much can’t go wrong!
I love making this when having weekend guests. I prep it the night before, so all I have to do in the morning is stick it in the oven! That frees me up to mix up a batch of muffins or other baked good to serve with this. Or, enough time to hop in the shower and get ready too!
If you have leftovers, you can portion this out to reheat for quick breakfasts throughout the week. I love having eggs for breakfast, but definitely don’t always have the time every morning to make them. This reheats well!
- 1 large onion, diced (about 1-1.5 cups)
- 1 lb. asparagus, chopped with woody ends trimmed off and discarded (about 2 cups)
- 1 pint grape/cherry tomatoes, halved
- 2 cups spinach, packed
- 2 cloves garlic, minced
- ½ tablespoon olive oil
- 8 ounces cooked chicken (or pork) sausage, chopped
- 4 ounces feta cheese
- 12 eggs (could sub some eggs for egg whites)
- Freshly ground pepper and salt, to taste
- Preheat oven to 350 degrees and spray 9x13 pan with nonstick spray. Set aside.
- Prep vegetables: dice onion, chop asparagus, and halve cherry tomatoes. Heat olive oil in skillet pan on stovetop and saute onion in olive oil until translucent and beginning to turn golden brown.
- Add in chopped asparagus and minced garlic and cook until asparagus is bright green, about 2-3 minutes. Add in spinach and and cook another 1-2 minutes, until wilted. Transfer vegetables to prepared baking pan.
- Add chopped cooked chicken sausage on top of vegetables. Sprinkle crumbled feta cheese evenly over sausage. Whisk eggs together in bowl and then add to pan with vegetables and sausage mixture.
- Bake at 350 degrees for approximately 1 hour. It may take a bit longer or less; just bake until eggs are set on top. Let cool 10 minutes before cutting into 8 servings. Enjoy! I enjoy having leftovers for easy breakfasts throughout the week.
This looks so delicious! I’m going to try this recipe out for an upcoming brunch.
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Thank you; I hope you like it as well!! Let me know how it turns out 🙂
This is nice because you can do so many variations depending on what you have on hand
Yes exactly! It’s very adaptable 🙂