• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Paleo in PDX

Living, moving & eating well in Portland, Oregon

  • Home
  • About
  • What is SCD and Paleo?
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Side dish
    • Snacks
    • Treats
  • Contact

Chicken, Asparagus and Potato Egg Bake

Chicken, asparagus and potato egg bake

Let’s commemorate spring with this fresh, spring-flavored breakfast delight: chicken, asparagus and potato egg bake. It’s fabulous for Easter, Mother’s Day or any other spring occasion.

This light, yet filling egg dish is loaded with herbs, leeks, chicken, asparagus and yellow potatoes. It’s fresh and savory with big morsels of goodness in every bite. Plus, it screams spring! It’s wonderful for breakfast, brunch, lunch or even dinner. Personally, I’ve been enjoying a big slice of it for dinner with a side of green veggies because I’m all about more green stuff.

Chicken, asparagus and potato egg bake

A little note of advice: do not replace the dried dill with fresh. Fresh dill does not hold up to the heat and offers no flavor after baking. Use it afterward for a garnish, if you like, but not in the oven.

Also, this recipe yields six main dish servings, but can easily be cut into 9-12 smaller pieces. Perfect for a smorgasbord!

Chicken, asparagus and potato egg bake

Lastly, if you’re interested in another Easter and springtime-inspired egg dish, check out my ham, carrot and asparagus egg bake. My chicken curry egg bake is another really delicious one, though not necessarily Easter-ish (and it’s from way back in the archives too).

Cheers and enjoy!

Chicken, asparagus and potato egg bake
Print
Chicken, Asparagus and Potato Egg Bake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This chicken, asparagus and potato egg bake is perfect for any spring occasion. It’s light, yet hearty at the same time and full of fresh flavors. Serve it for breakfast, brunch or any other meal!

Course: Breakfast, Lunch
Cuisine: Dairy-free, Gluten-free, Grain-free
Keyword: brunch, Easter recipe, egg bake, Mother’s Day, springtime recipe
Servings: 6
Ingredients
  • 2 Tbsp grass-fed butter, ghee or avocado oil
  • 2 leeks, chopped
  • 3 cups asparagus, chopped into 1-inch pieces and woody ends trimmed
  • 1 lb yellow potatoes, peeled and chopped into 1/2″ pieces
  • 1 lb cooked boneless skinless chicken breasts, chopped or shredded
  • 2 tsp dried dill
  • 12 eggs, preferably pasture-raised
  • 1 Tbsp Dijon mustard
  • 1/4 cup good-quality chicken broth
  • 1/4 cup full-fat coconut milk
  • 1/3 cup fresh Italian parsley, roughly chopped
  • Sea salt and black pepper, to taste
  • Fresh chopped chives and/or dill, optional
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish with butter, ghee or avocado oil and set aside. Meanwhile, steam asparagus in a steam basket or in a pot with a small amount of water over medium-low heat for about 4-5 minutes. Set aside.

  2. Add butter, ghee or avocado oil to a large pan over medium heat. Then, add the potato cubes and season to taste with sea salt and black pepper. Cook, stirring occasionally, for about 7 minutes or until tender and golden brown. Add the leeks and cook a couple more minutes. Next, add the steamed asparagus and chicken, and season to taste with a bit more sea salt and black pepper. Remove from heat and mix in the chopped fresh parsley and dried dill. Pour into prepared baking pan.

  3. In a large bowl, whisk together the eggs, Dijon mustard, chicken broth and coconut milk. Season to taste with sea salt and black pepper. Once mixed, pour over the chicken and vegetable mixture in the baking pan. 

  4. Bake in preheated oven for 45-50 minutes or until set. Let cool 5-10 minutes before slicing. Garnish with fresh chives and/or dill, if desired.

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Breakfast, Lunch, Recipes Tagged With: asparagus, breakfast, brunch, dairy-free, Easter brunch, Easter recipe, egg bake, egg casserole, egg dish, gluten-free, grain free, Lunch, Mother's Day brunch, Paleo, spring recipe

Previous Post: « Coconut Chocolate Chip Cookies
Next Post: Green Goddess Egg Salad »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe for email updates



Recent Posts

  • Grain-Free Chocolate Chip Banana Bread
  • 1-Bowl Grain-Free Sunbutter Cookies
  • Healthy Spinach and Herb Yogurt Dip
  • Healthy Bean-Free White Chicken Chili
  • Valentine’s Day Coconut Macaroons

Archives

Categories

Footer

Privacy Policy

Copyright © 2023 · Paleoinpdx.com

 

Loading Comments...