Asparagus & Hashbrown Egg Casserole

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Kelley


  • 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


  1. Preheat oven to 425 degrees F. (or whatever temperature the directions on the hashbrowns say.)

  2. Grease the bottom of your casserole dish with ghee or oil of choice.

  3. Cook the hashbrowns until they are golden and slightly crispy. Just slightly underdone. Then turn down the oven temperature to 375 degrees F.

  4. Place the hashbrowns or tater tots into the dish, using a spatula to smoosh them to cover the bottom of the dish.

  5. 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.)

  6. 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.

  7. Remove from the oven, sprinkle with chopped chives, slice and serve.