Mediterranean
Asparagus Feta Egg Bake
Chopped asparagus and crumbled feta bake under a simple egg custard until just set. Slice into squares for a make-ahead brunch tray.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Asparagus softens in the oven without a separate boil.
- Feta adds salty pockets without heavy cream.
- One pan keeps cleanup short for weekend guests.
- Squares hold shape for plating or packing leftovers.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oven to 375°F. Grease an 8-inch square baking dish.
- 2
Toss asparagus, red onion, garlic, olive oil, oregano, salt, and pepper on a sheet pan; roast 10 minutes until barely tender.
- 3
Whisk eggs and milk in a large bowl until evenly yellow.
- 4
Spread roasted vegetables in the prepared dish; scatter feta and dill over them.
- 5
Pour egg mixture evenly over the vegetables.
- 6
Bake 18 to 22 minutes at 375°F until the center is just set and edges are lightly golden.
- 7
Rest 5 minutes, then cut into six squares and serve warm.
Pro tips
- Snap woody ends from asparagus before chopping.
- Pull the bake when the center still jiggles slightly; it finishes as it rests.
- Use block feta and crumble it yourself for better melt.
Easy substitutions
- feta cheese
- goat cheese crumbles
- asparagus
- broccoli florets cut small
- fresh dill
- 2 tsp dried dill
Storage and reheating
Storage
Refrigerate cooled squares in an airtight container up to 4 days.
Reheating
Cover with foil and warm at 325°F for 10 to 12 minutes, or microwave individual squares 45 to 60 seconds.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 245
- Protein
- 16 g
- Carbs
- 7 g
- Fat
- 17 g
- Fiber
- 2 g
Moderate · Oven · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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