Spring Awakening Egg Bake
Light, fresh, and inspired by the flavors of early spring, this Spring Awakening Egg Bake combines pasture-raised eggs with tender asparagus, vibrant spinach, and green onions. The result is a simple, satisfying brunch dish with a delicate herb aroma and a soft, fluffy texture.This naturally gluten-free and dairy-free egg bake highlights seasonal vegetables and wholesome ingredients, making it a wonderful centerpiece for Easter morning, spring brunch gatherings, or any time you want a bright and comforting baked egg dish.
Servings 24
Calories 35kcal
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.
Notes
Nutrition Facts
Serving Size: 1 square
Servings Per Recipe: 24
Servings Per Recipe: 24
| Amount Per Serving | |
|---|---|
| Calories | 35 |
| Total Fat | 2 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 75 mg |
| Sodium | 35 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 0 g |
| Total Sugars | 0 g |
| Includes Added Sugars | 0 g |
| Protein | 3 g |