Ingredients for Asparagus And Egg Breakfast
- 8 large eggs
- 1 1/2 lbs fresh asparagus
- 1 tbsp olive oil
- salt to taste
- 1 (1 lb) loaf Italian bread, day old, unsliced
- 2 tbsp butter
- pepper to taste
- 1/2 cup shredded Monterey Jack cheese or 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped fresh parsley or 1/4 cup chopped fresh dill weed (optional)
- 1/4 cup chopped fresh chives (optional)
- 2 tbsp grated Parmesan cheese (optional)
- optional zucchini or artichoke hearts
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How to Make Asparagus And Egg Breakfast
- Preheat oven to 350°F (175°C).
- Lightly butter the inside of the Italian bread loaf if desired.
- Trim the ends off the asparagus and cut into 1-inch pieces.
- In a medium bowl, whisk the eggs until light and frothy.
- Heat olive oil in a sauté pan over medium heat. Add asparagus and optional zucchini or artichoke hearts; sauté for 2-3 minutes until slightly softened.
- Add the asparagus mixture to the bowl with the whisked eggs. Season with salt and pepper to taste.
- Pour the egg and asparagus mixture into the prepared Italian bread loaf.
- Bake for 20-25 minutes, or until the eggs are set and the bread is lightly golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
5g
Fat
16g
Carbs
0g
