“Spring Awakening” Egg Bake

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cooking Method: Baking

Cuisine: French

Courses: Brunch

Cooking Temp: 375 F

Servings: 24

Best Season: Spring

Dietary: Dairy-Free, Flexitarian, Gluten Free, Keto

Description

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.

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

1
Preheat oven to 375°F (190°C). Grease a medium-sized baking dish or casserole with a bit of olive oil.
2
Sauté vegetables (optional) – Lightly sauté spinach, asparagus, and green onions in a pan with olive oil for 2–3 minutes to soften slightly.
3
Whisk eggs in a large bowl with almond milk, thyme, salt, and pepper.
4
Combine and pour – Add sautéed veggies to the egg mixture, stir to combine, then pour into the prepared baking dish.
5
Bake for 30–35 minutes or until the center is set and the edges are lightly golden.
6
Cool slightly, garnish, and serve warm.