Lemon Asparagus Artichoke Egg Bake

Lemon Artichoke Asparagus 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!




  1. Preheat oven to 375 degrees
  2. Place asparagus into a large pan and add 2/3 cup water. Bring water to a simmer over medium-high heat
  3. 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
  4. Combine eggs, lemon juice, and almond milk. Whisk well
  5. Add the artichoke hearts, salt, onion powder, and chopped asparagus
  6. Pour into a 9×9″ baking dish and place into the oven
  7. Bake for 35-40 minutes, until center is set