Cheesy Breakfast Potato and Asparagus Bake

Ingredients

Main Components:
- 2 pounds Yukon gold potatoes, peeled and sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup mozzarella cheese, shredded
- 4 large eggs

Seasonings and Additives:
- 4 tablespoons butter, melted
- 1 teaspoon flaky salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated

Optional Garnish:
- 2 tablespoons fresh herbs, chopped (such as parsley or chives)

Instructions

1. Preparation:
- Preheat your oven to 375°F (190°C).
- Grease a large baking dish with a tablespoon of olive oil.
- In a large mixing bowl, combine sliced potatoes, asparagus pieces, 2 tablespoons of melted butter, flaky salt, black pepper, crushed red pepper, and lemon zest. Toss well to combine.

2. Assemble the Bake:
- Layer the seasoned potatoes and asparagus evenly in the prepared baking dish.
- In a separate bowl, whisk eggs until fully beaten, then pour over the potato and asparagus mixture.
- Sprinkle the shredded mozzarella cheese and Parmesan cheese evenly on top.

3. Baking:
- Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the potatoes are tender and the cheese is golden brown.

4. Finishing Touches:
- Remove the dish from the oven and let it cool for 5 minutes.
- Garnish with chopped fresh herbs before serving.

Total Time

PT1H10M
1 hour, 10 minutes

Type of Dish

Breakfast

Keywords

Breakfast casserole, Egg bake, Potato asparagus breakfast, Cheesy brunch dish, Oven-baked breakfast, Easy breakfast recipe, Cheesy potato bake, Brunch ideas, Vegetable egg bake, Gourmet breakfast

Recipe Yield

Feeds 4 adults

Calories

Total: 1450 calories

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