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A close-up slice of a golden-brown Asparagus Frittata on a white plate, garnished with fresh parsley.

Asparagus Artichoke Breakfast Casserole

This savory Asparagus Artichoke Breakfast Casserole is a delightful way to start your day, packed with fresh asparagus, tangy artichoke hearts, cheesy goodness, and fluffy eggs. Perfect for a weekend brunch or easy meal prep!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 lb fresh asparagus tough ends trimmed, cut into 1-inch pieces
  • 1 can artichoke hearts 13.75 oz, drained and roughly chopped
  • 12 large eggs
  • 1/2 cup milk any kind, whole or 2%
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1.5 cups shredded Monterey Jack cheese divided (or cheddar, Gruyere)
  • 1/4 cup grated Parmesan cheese
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Knife
  • Large Skillet

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Sauté Vegetables
  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for another 1 minute until fragrant.
  2. Add the 1-inch pieces of asparagus to the skillet. Sauté for 3-5 minutes until bright green and slightly tender-crisp. Remove from heat.
Assemble Casserole
  1. Spread the cooked onion, garlic, and asparagus evenly over the bottom of the prepared baking dish. Scatter the drained and chopped artichoke hearts over the asparagus layer.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and dried thyme until well combined.
  3. Stir 1 cup of the shredded Monterey Jack cheese and all of the Parmesan cheese into the egg mixture.
  4. Pour the egg and cheese mixture evenly over the vegetables in the baking dish. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of the casserole.
Bake and Serve
  1. Bake for 35-45 minutes, or until the center is set and a knife inserted into the middle comes out clean. The top should be golden brown and bubbly.
  2. Remove from the oven and let rest for 5-10 minutes before slicing and serving. Garnish with fresh chopped parsley if desired.

Notes

This Asparagus Artichoke Breakfast Casserole can be assembled the night before (up to step 7), covered, and refrigerated. Add 10-15 minutes to the baking time if baking from cold. Leftovers store well in an airtight container in the refrigerator for up to 3 days. For an extra kick, add a pinch of red pepper flakes to the egg mixture.