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
Scale
- 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