“Spring Awakening” Egg Bake
This wholesome egg bake combines pasture-raised eggs with spring vegetables like spinach and asparagus for a protein-rich, gluten-free, and dairy-free dish. It’s perfect for a fresh start to Easter morning or any time you’re ready to embrace the “new you.” Packed with nutrients that support energy, detox, and hormonal balance.
Servings 24
Ingredients
- 10 pasture-raised eggs
- 1 cup fresh spinach, chopped
- 1 bunch 1 asparagus, woody ends trimmed, cut into 1-inch pieces
- 1/4 cup chopped green onions
- 1/4 cup unsweetened almond milk or other non-dairy milk
- 1/2 tsp olive oil, minced
- 1/8 tsp dried thyme
- Sea salt & cracked black pepper, to taste
- Optional: chopped parsley, dill, or basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a medium-sized baking dish or casserole with a bit of olive oil.
- Sauté vegetables (optional) – Lightly sauté spinach, asparagus, and green onions in a pan with olive oil for 2–3 minutes to soften slightly.
- Whisk eggs in a large bowl with almond milk, thyme, salt, and pepper.
- Combine and pour – Add sautéed veggies to the egg mixture, stir to combine, then pour into the prepared baking dish.
- Bake for 30–35 minutes or until the center is set and the edges are lightly golden.
- Cool slightly, garnish, and serve warm.