Baked Eggs and Asparagus with Parmesan

If you like eggs and asparagus, you’re going to love this combination of Baked Eggs and Asparagus with Parmesan for an easy breakfast. And this eggs and asparagus recipe only has 3 net carbs per serving!

PIN Baked Eggs and Asparagus with Parmesan to try it later!

The calendar is saying it’s almost Spring, even though in Utah the weather hasn’t gotten the memo yet. But even when it’s still cold outside I crave asparagus at this time of year. And even though asparagus is available nearly year-round now, somehow the asparagus you get in the spring always seems a little better!

Asparagus goes on sale this time of year too, which is a very good reason to try this popular recipe for Baked Eggs and Asparagus with Parmesan if you haven’t tried it yet! This is a quick-and-easy breakfast idea that can be on the table in about twenty-five minutes, and this eggs and asparagus recipe will be a hit with anyone who likes runny egg yolks and asparagus.

And if you’re a big asparagus fan like I am I’m betting you’ll enjoy this for breakfast, lunch, or dinner! I hope you’ll try it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• asparagus spears
• eggs
• Olive Oil (affiliate link)
• salt and fresh-ground black pepper to taste
• Parmesan cheese

Tips for success for the Baked Eggs and Asparagus:

Timing is everything for this recipe, and it’s important to let the eggs come to room temperature while you start to cook the asparagus, as shown below. This is to make sure the egg whites cook quickly enough so the yolks are still runny. If you follow my tips in the recipe your eggs should come out perfectly.

Can you make Baked Eggs and Asparagus without the gratin dishes I used?

We loved making this in individual gratin dishes but if you don’t have anything like that just bake all the asparagus and eggs together in a small casserole dish, and then carefully remove them when you serve it. That might add a minute or two to the cooking time.

How to Make Baked Eggs and Asparagus with Parmesan:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Break each egg into a small bowl and let eggs come to room temperature while you preheat the oven and spray two gratin dishes with non-stick cooking spray or olive oil.  (Having the eggs at room temperature is VERY IMPORTANT.)
2. Cut 8 pieces of asparagus into small bite-sized pieces and arrange half in each gratin dish.  Drizzle asparagus with about 1 teaspoon of olive oil, season with a little salt and fresh ground black pepper, and put the asparagus in the oven and roast for exactly 10 minutes.
3. Take gratin dishes out of the oven one at a time and carefully slide two eggs over the asparagus into the dish.
4. Bake the asparagus and eggs 5 minutes more, or just until the white of the egg is starting to barely look set.
5. Then one at a time, take each dish out of the oven again and sprinkle with 1 tablespoon of Parmesan.
6. Put the dishes back in the oven and bake 3 minutes more.
7. Eat right away, with toast to dip into the egg yolk if desired.

More Delicious Recipes for Baked Eggs:

• Baked Eggs Skillet with Avocado and Tomatoes
• Baked Eggs with Avocado and Feta
• Broccoli, Ham, and Mozzarella Baked with Eggs 

Continue to Content

Print

Yield: 2 servings

Baked Eggs and Asparagus with Parmesan

Prep Time 7 minutes

Cook Time 18 minutes

Total Time 25 minutes

If you like baked eggs and asparagus, you’ll love this combination of Baked Eggs with Asparagus and Parmesan for an easy breakfast.

Ingredients

• 8 thick asparagus spears, cut on the diagonal into bite-sized pieces
• 4 eggs, room temperature
• 2 tsp. olive oil
• salt and fresh-ground black pepper to taste
• 2 T Parmesan cheese

Instructions

1. Preheat the oven to 400F/200C and spray two gratin dishes with non-stick spray or olive oil.
2. Break each egg into a small dish and let eggs come to room temperature while you roast the asparagus. (Starting with the eggs at room temperature is VERY important.)
3. Cut off the few inches of tough woody part at the bottom of each asparagus spear and discard. Cut the rest of each piece of asparagus on the diagonal into short pieces slightly less than 2 inches long.
4. Put half the asparagus pieces into each gratin dish and put dishes into the oven to roast the asparagus, setting a timer for 10 minutes.
5. When the timer goes off after ten minutes, remove gratin dishes from the oven one at a time and carefully slide two eggs over the asparagus in each dish. Put back in the oven and set the timer for 5 minutes.
6. After 5 minutes (or when the egg white is starting to barely look set), remove gratin dishes one at a time again and sprinkle each with a tablespoon of coarsely-grated Parmesan.
7. Put dishes back in the oven and cook 3 minutes, or until the white is set, the cheese is slightly melted, and the yolk is still soft then you touch it with your finger.
8. Serve hot. I thought this was delicious just as it is in the photo, and loved the runny yolk on the pieces of asparagus, but you could eat with toast to dip into the egg if you prefer.

Notes

This recipe was created by Kalyn.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 217Total Fat 16gSaturated Fat 5gUnsaturated Fat 10gCholesterol 376mgSodium 530mgCarbohydrates 4gFiber 1gSugar 1gProtein 15g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 
We ate the Baked Eggs and Asparagus with Parmesan just as you see it in the photo, which was a perfect breakfast for low-carb eating plans or for the original South Beach Diet Phase One. This would also be delicious with toasted Savory Almond Flour Bread to dip into the eggs. For the South Beach Phase 2 or 3, you could serve this with whole wheat toast.

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This eggs and asparagus recipe was first posted in 2014, and I have been making it ever since when it was asparagus season. The recipe was last updated with more information in 2024.

Share This: