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.Asparagus Tomato Feta Egg Bake
 
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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.
Author:
Recipe type: Breakfast, Lunch
Cuisine: American
Serves: 8 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees and spray 9x13 pan with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Audra's Appetite at https://audrasappetite.com/asparagus-tomato-feta-egg-bake/