This lemon asparagus artichoke egg bake is a delightful spring breakfast perfect for reheating all week or serving a crowd. It’s a paleo and Whole30 compliant recipe packed with vegetables and kissed with lemon.
It’s been WAY too long since I posted an egg bake recipe.
Egg bakes are always that ‘thing’ I do on Sundays – scour my refrigerator for any leftover veggies, throw them in a bowl with a bunch of eggs, dried herbs, a little almond milk and bake until perfectly perfect for reheating all week long.
So why the heck have I waited so long to post this?!
It’s kind of like that system you have for buying Pull-Ups at Target. You know when to use the Cartwheel app, when to redeem your points, what week of the month has the best deal. But when your closest girlfriend sends you a text, swearing they’ve maxed out their son’s college fund, in an attempt to potty train for 9 months and making it rain at Target buying Pull-Ups like they’re going out of style, you kind of smack yourself for not sharing the complete money-saving Target tips with her until now.
Probably a bad analogy, but you get the picture.
I formally apologize for not posting more egg bakes on Physical Kitchness. It’s just plain silly of me, since they are such a staple for our busy mornings!
This lemon asparagus artichoke egg bake is my newest healthy breakfast obsession. It might put all my other ‘regular’ egg bakes to shame.
Lemon Asparagus Artichoke Egg Bake
Fresh, seasonal asparagus, artichoke hearts, and just a pop of delightful lemon make this egg bake a must make this spring. Dairy free, gluten free, and packed with protein.
You can stock up at Pull-Ups AND asparagus at Target now. Grab a lemon and can of artichokes too. This recipe is so easy and ingredients are minimal. WIN!
Want to add some chopped spinach? Go for it. This recipe is easily customizable and perfect for packing as much goodness if you’d like. A power breakfast for kids and adults, and a fantastic option for a group brunch or potluck.
Curious about the other egg bakes that have made the cut? Check out this Caramelized Onion Butternut Squash Crustless Quiche and try making these Mason Jar Sweet Potato Ground Turkey Scramble into a full egg bake instead of individual jars.
Lemon Asparagus Artichoke Egg Bake

Lemon asparagus artichoke egg bake is a healthy spring breakfast that’s paleo and Whole30 compliant. Packed with veggies and a hint of lemon. Perfect to reheat for busy mornings or to feed a crowd for brunch!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6-9 servings 1x
Ingredients
- 10 stalks asparagus
- 2/3 cup water
- 10 eggs
- 1/4 cup almond milk (or sub for coconut milk)
- 1 lemon, juiced
- 4 canned artichoke hearts, drained and cut into fourths and chopped
- 1/2 teaspoon salt
- 3/4 teaspoon onion powder
- green onions to garnish
Instructions
- Preheat oven to 375 degrees
- Place asparagus into a large pan and add 2/3 cup water. Bring water to a simmer over medium-high heat
- Simmer for roughly 5 minutes, until asparagus has softened slightly. Remove from the pan and set aside to cool for a few minutes, then chop stalks
- Combine eggs, lemon juice, and almond milk. Whisk well
- Add the artichoke hearts, salt, onion powder, and chopped asparagus
- Pour into a 9×9″ baking dish and place into the oven
- Bake for 35-40 minutes, until center is set

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