This asparagus recipe is sponsored by Eggland’s Best eggs but all opinions expressed here are mine alone.
One of the things I love most about eggs is their versatility. There is no reason you cannot have eggs for breakfast, lunch, or dinner depending on how you prepare them. There is also no reason you can’t have vegetables for breakfast! The combination of eggs, sausage and sun dried tomatoes in this asparagus recipe works well, no matter what time of day you decide to serve it. Aside from being very versatile, eggs are also extremely nutritious. Eggland’s Best organic or cage free eggs paired with the tender spring asparagus that is just starting to make it’s way into stores is a great combination for a delicious and earth friendly meal. I used organic milk and sausage from my local farmer as well and I think the end results came out delicious!
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Did you know that all eggs are not created equal? When compared to other brands of eggs, Eggland’s Best eggs contain more vitamin E, Omega-3’s, vitamin D, vitamin B12 and lutein than other brands of eggs. They also contain less saturated fat than other brands, as well. I am always thrilled to find organic and cage free varieties of eggs but they also have several other varieties as well. Not sure what you want to create with those tasty eggs? The Eggland’s Best website has tons of great recipes like the Breakfast Burrito and the Sunny Side Breakfast Pizza that are hearty and nutritious. I decided that with spring on the way I wanted to try out a new asparagus recipe. I love asparagus and although my children aren’t thrilled with it, they will eat it if I get creative with preparation. Bacon wrapped asparagus is also a big hit in my house!
With Easter fast approaching, you may be having company visit that you have to feed. Brunch is a popular meal in our house when we have company since we can sit around for hours and enjoy our coffee before wondering what to eat! Serving this sausage and asparagus recipe as a brunch casserole is great because you can make it up the night before. No hectic running around the kitchen while you have company to enjoy. Serve this egg and asparagus recipe with a pile of fruit and you have a well rounded brunch with very little work!
Easy Asparagus Recipe
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Asparagus and Sausage Strata
- 1 pound ground sausage
- 1 pound asparagus, chopped into 2 inch pieces
- 1 small jar sun dried tomatoes
- 1/2 onion, chopped
- 1/2 loaf french bread, cubed
- 2 cups (8 ounces) shredded cheddar cheese
- 6 eggs, lightly beaten
- 1-1/2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- parsley for garnish if desired
- In a large saute pan, cook ground sausage until done. Remove from pan, leaving 2 TBSP drippings in the pan.
- Saute the onion and the asparagus in the sausage drippings 3 to 4 minutes or just until the onions start to wilt. You want the asparagus to stay a bit crisp.
- Add in the sun dried tomatoes and mix gently
- Place the sausage back into the pan and mix until well blended.
- Remove the sausage/vegetable mix from the heat and pour into a 13 x 9 inch pan.
- Add the cubes of bread on top of the sausage mixture
- In a large bowl, beat the eggs with the milk, salt and pepper until combined. Pour the egg mixture over the bread and sausage/veggies
- Sprinkle the top with cheddar cheese
- You can either place this in the fridge overnight or bake immediately.
- Bake, covered, at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
If you would like to start including more eggs in your diet, Eggland’s Best has several varieties to choose from for your convenience. They have white, brown, liquid egg whites, hard-cooked and peeled eggs so I’m sure you can find some really creative ways to add more eggs to your diet. March has been National Nutrition Month and now is a great time to reevaluate the foods you feed your family. Remember that choosing seasonal produce is a great way to go green…spring is the time for cool weather vegetables like leafy greens and asparagus. I hope you liked this asparagus recipe and if you want to learn more about the Eggland’s Best eggs I used, you can check them out on Facebook and Twitter. Don’t forget to enter the EB Egg Decorating Contest for your chance to win an EB prize pack which includes a 3-month supply of EB eggs! Click the link for full rules and details! http://bit.ly/11HYWEp
Eggland’s Best would like to give one of my readers the gift package shown above so they can create their own unique egg recipes. This is a Giveaway Tools contest so follow the directions in the form to enter. The gift pack will include:
(1) coupon for one free dozen Eggland’s Best eggs
(1) ceramic mixing bowl
(1) egg-shaped wooden cutting board
(1) bowl scraper
(1) ceramic mug
(1) eco bag
Disclaimer: In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received product samples in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone. Regardless, I only recommend products or services I use personally and believe will add value to my readers.
By entering this giveaway, you release this blog and it’s owner from any liability whatsoever, and waive any and all causes of action, related to any claims, costs, injuries, losses or damages of any kind arising out of or in connection with the giveaway or delivery, mis-delivery or acceptance of any prize.
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.