Asparagus Egg Bake

by Katie on April 15, 2014

Spring is upon us! Or so I thought…until this lovely day of April 15th. Not only is it tax day, my Aunt’s birthday, and the eve of my Mom’s birthday, but it’s a day to go down in history because it snowed here in Cincinnati.  And not a few flakes…real snow.

Snow in the middle of April. This is ridiculous!!!!

Last Friday we decided that we were going to head out of town for a short trip to Knoxville and take advantage of the beautiful Spring weather we were going to have  - 80 degrees on Saturday and Sunday!

We have been working on house projects forever (and will be for quite some time) and we have no other weekends free of cakes, work, and other obligations until July.   We are going to Colorado for a little Rocky Mountain hiking fun in June, but we needed something before that.

So we took off…without much planning.

It was great – I love Knoxville! We went to all of our favorite local restaurants, drove the Dogwood Trails to see the beautiful homes and Dogwoods in bloom, and headed to the Smoky Mountain National Park on Sunday and spent some time sitting on massive rocks with our feet in the water.   Then it was back home on Monday night!

We did this same trip last April and it’s becoming a getaway tradition!

Asparagus Egg Bake - The Cutting Back Kitchen

And now…the recipe for today…Asparagus Egg Bake!  This Asparagus Egg Bake is perfect for an Easter brunch, a shower, or just any old spring day!

I made it for just any old day!  It was so fresh and delicious!

Asparagus Egg Bake - The Cutting Back Kitchen

Egg Bakes are super simple to whip up and really take no time. That’s what makes them perfect for brunches! Just stir together and pop in the oven. Can’t get much easier!

I like this type of breakfast casserole because it seems lighter than a lot of other recipes. There’s no bread or meat in it and I personally like this light veggie variety the best. It has plenty of asparagus, red bell pepper and kale in it.

Oh, and cheese.  Can’t forget the cheese.  The cottage cheese may sound strange, but it melts away and you can’t taste it at all.  Trust me…I don’t care for cottage cheese by itself.  Actually, I’ve never really tried it, but you get my point.

Asparagus Egg Bake is very similar to my recipe for Green Chile Egg Bake. It’s super light and airy and just wonderful. You have to give it a try soon!

Asparagus Egg Bake - The Cutting Back Kitchen
Asparagus Egg Bake


  • 1 Tablespoon olive oil
  • 1 red pepper, diced
  • 1 pound asparagus, ends trimmed and cut into 1 inch pieces
  • 2 cups frozen kale or spinach**
  • 10 eggs
  • 1/4 cup flour, I use GF flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pint cottage cheese
  • 12 ounces Cheddar cheese, shredded
  • 1/2 cup butter, melted
  • dash hot sauce


  1. Preheat oven to 350 degrees.
  2. Sauté the asparagus and red pepper in olive oil for about 5 minutes. Add in the frozen spinach or kale and sauté about 5 minutes more. Remove from heat and set aside.
  3. Mix the eggs, flour, baking powder, salt, cottage cheese, butter and 1/2 of the Cheddar cheese. Add in the veggies. Place the mixture in a greased 9x13 baking dish and top with the remainder of the cheese.
  4. Bake at 350 degrees for 45-50 minutes - or until set.


** I buy frozen kale and spinach that has been flash frozen so it's easy to remove from the bag without it being one massive clump that has to be thawed first. This may be obvious to some, but I didn't know they sold it this way until the past year or so!?!

{ 2 comments… read them below or add one }

Wanda Eichler April 18, 2014 at 5:24 pm

Hello Katie, I love scrambled eggs, asparagus, tomatoes for breakfast. This recipe is a definite try. Thank you.


Katie April 21, 2014 at 11:08 am

I hope you like it, Wanda! Hope you had a great Easter!!


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