Start your weekend off right with this flavor-packed, delicious, and gorgeous Asparagus and Hashbrown Egg Casserole! It’s super easy and quick to make, yet fancy enough to serve for Sunday brunch. Grain free, gluten free, and has a paleo recipe option.
I am big on breakfast. For some reason when I wake up in the morning I am starving and feel as if I could eat an elephant. Really.
I know that some people have no appetite in the morning and are satisfied with a coffee or tea. I just don’t get how that is possible.
Didn’t we just fast for, like, 10 hours? How on Earth can you not be hungry? Heck I’m h-angry!
Well, does this picture make your mouth water? I bet you’re getting your appetite back, yeah?
Well, that is good, because this casserole is so worth it….
This egg casserole happens to be on top of an ultra crisp potato hashbrown crust, topped with fresh asparagus, a bit of parmesan cheese (if you eat dairy), and a sprinkle of chives. The eggs are cooked to perfection, with the yolks, just a tad still runny, so you can use the hashbrown to sop it all up. Yum!
The first step is just to cook the hashbrowns/tater tots until the are golden and crispy, just like this picture. If you are feeling adventurous you can even make them yourself from scratch!
Next, you crack a few eggs, lay down some lovely asparagus, a little bit of cheese, and pop it in the oven. After it’s done baking sprinkle chives, and viola, it’s finished!
And, as many of my followers know I am a huge proponent of pasture-raised eggs for their superior nutritional value and their exceptional taste.
This is my go-to breakfast on holidays when you are going to slaving all day long cooking and baking (and not to mention ALL those dishes!). You do not need an super involved and time consuming breakfast recipe to add to your cooking duties, am I right!? …making this recipe the best option. You can even make it the day before and reheat.
Slice it up and serve…..
It can even be made to suit a paleo diet- sub sweet potato tater tots for the crust, see recipe here: Paleo Grub’s Sweet Potato Tater Tots, and omit the cheese.
Asparagus & Hashbrown Egg Casserole
- 12 pasture raised eggs
- 1.5-2 cups tater tots or as many hash browns needed to cover the bottom of your casserole dish
- 1 bunch asparagus preferably the thin/skinny kind
- 1/4 cup parmesan cheese
- 2 tablespoons fresh chives, chopped
- salt and pepper to taste
Preheat oven to 425 degrees F. (or whatever temperature the directions on the hashbrowns say.)
Grease the bottom of your casserole dish with ghee or oil of choice.
Cook the hashbrowns until they are golden and slightly crispy. Just slightly underdone. Then turn down the oven temperature to 375 degrees F.
Place the hashbrowns or tater tots into the dish, using a spatula to smoosh them to cover the bottom of the dish.
Crack your eggs on top of the hashbrown crust. Lay asparagus on top and sprinkle the entire dish with the cheese, then sprinkle with salt and pepper. (If you are using thick asparagus, blanch them first.)
Place the casserole into the oven at 375 degrees F for about 20 minutes, or until the eggs whites are fully cooked, but the yolks are still soft. You will need to cook longer if you want the yolks firmly set.
Remove from the oven, sprinkle with chopped chives, slice and serve.