Breakfast in minutes: One-Pan Crispy Bacon and Roasted Asparagus with Baked Eggs

Our weekend farmer’s market outing was a soggy affair, the kind where you dash through the droplets, a child in each hand, and make a beeline for the tarps. It was not the time nor the place to leisurely stroll from stall to stall admiring the butter tarts and the goose eggs; instead I headed straight for the asparagus.

I picked up two fat bundles, thinking I would -finally- get a batch of pickles put up, but the asparagus didn’t last more than a few hours in my kitchen. On Sunday, as the water dripped down off the porch roof and I faced yet another chilly, wet day, I wrenched open the fridge and pulled out bacon, eggs – and the local asparagus.

We needed something substantial and beautiful to beat the weather blahs. Strong coffee is good and all, but it only does so much. This quick breakfast of crispy bacon, eggs, and roasted asparagus hit the spot and I’m a little shy to admit that Danny and I polished off the entire pan between the two of us.

Later on the sun came out, but at that point, the weather didn’t matter anymore.

Crispy bacon and roasted asparagus with baked eggs in simplebites.net

Do you ever feel intimidated by a bacon & egg breakfast? I occasionally do, which is why I don’t consent every time my boys ask for this favorite. Maybe it’s the grease I’ll have to deal with, or juggling two pans, plus a toaster, when really, I just want to relax on my Sunday.

Yesterday’s brunch, however, was dead simple. Everything was tossed into one pan and roasted in the oven, where the flavors combined perfectly, enhanced with fresh thyme and a little lemon zest. We happily scooped up the egg-topped asparagus and piled it onto thick buttered toast. Bacon and eggs just became more accessible.

If you’re contemplating this dish for an upcoming breakfast, brunch or even lunch, let me point out that not only is it fast and filling, but clean-up consists simply of a single pan. I don’t know about you, but I’m thinking Father’s Day brunch, with a Bloody Mary on the side. Now, that sounds manly.

Crispy bacon and roasted asparagus with baked eggs in simplebites.net

One-Pan Crispy Bacon and Roasted Asparagus with Baked Eggs

Get breakfast in minutes with this simple baked dish of bacon, asparagus and eggs. Filling, fast and only one pan to clean up. Adapted from Good Housekeeping.
4.82 from 11 votes
Print Pin Rate
Course: Breakfast & Brunch
Cuisine: Paleo
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Servings: 4 people
Calories: 156kcal
Author: Aimee

Ingredients

  • 4-6 rashers bacon
  • 12-15 spears asparagus about 350 grams
  • 1/2 teaspoon lemon zest
  • 2-3 branches fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 4 eggs

Instructions

  • Preheat oven to 450F. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom two-thirds of peel.
  • In a 9x13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook for about 8 minutes or until crispy.
  • Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan.
  • Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves, and pepper.
  • Roast asparagus for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the four eggs on top of the asparagus. Return the dish to the oven and roast another 4-5 minutes or until eggs have reached the desired doneness. Return bacon to the pan.
  • Serve breakfast at once. Accompanying toast optional.

Nutrition

Calories: 156kcal | Carbohydrates: 1g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 208mg | Potassium: 104mg | Vitamin A: 285IU | Vitamin C: 1.2mg | Calcium: 25mg | Iron: 1mg

 

Vegetables for breakfast – yay or nay?

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47 Comments

  1. Aimée,
    It’s funny you ask about vegetables for breakfast. My favorite brunch lately has been sautéed beet greens and spring onions topped with a sunny side up egg. I cannot get enough of it, and am delighted that I’ll be getting more beets, with greens, in the CSA farm share this week.
    I’ve never thought to try asparagus, but I will, now, as the creamy yolk flowing over roasted asparagus really appeals to me.
    Thanks!

    1. 5 stars
      Done!
      I used the bundle of asparagus plus an egg from my CSA farm share, along with a piece of back bacon.

      I also used my little cast iron skillet to make a meal for one (as I’m the only one in the house who eats asparagus right now).

      I’ll throw a photo of it up on my FB page.

      Thanks, Aimée, that was fast to make, super easy to clean up, and tasted just delicious.

      1. Sounds gorgeous ..might be a daft ? But do you put oil in with the bacon and wouldnt the bacon go cold !!!??? I know sorry two ??? xx

  2. Hi Aimée,
    What a good idea to mix eggs, bacon and asparagus! I never thought to have asparagus in the morning! I will definitively try this recipe tomorrow or maybe, as you suggested, on Father’s Day…if I can resist that long!

    Merci aussi pour ce blog merveilleux qui nous offre des recettes délicieuses et simples!

    Have a nice day!

    Sophie, Mascouche, QC

  3. This sounds and looks fabulous!! I’m not big on bacon and eggs either, it seems messy and slightly cliche. But this? Perfection. Love that is all in the oven and in one pan.

    We’re feasting on asparagus around here while it stays and a new recipe is always welcome. =)

  4. This looks delicious, but I would have to use more asparagus. No matter how much I make, it’s never enough!

  5. 5 stars
    This was DELICIOUS! Personally, I loved having vegetables for breakfast, but my hubby was not convinced…. I thought the lemon and thyme on the asparagus was wonderful, and the entire combination – well, it didn’t last long!
    This recipe was really easy to get done while I cooked something a little more… traditional? …Southern? for my kids’ breakfast.
    I wonder, though, when you say to peel the asparagus, do you do that in addition to snapping off the ends? Or as an alternative to snapping them off?

  6. I came here to comment since I just by chance bought bacon, eggs, asparagus and thyme yesterday. I was going to make the asparagus with something else, but saw this recipe and thought, Ah-ha, tonight’s dinner!
    Funny, I think I commented on this post when you first published it, commenting then that it looked like a good dinner. I’m not a big vegetable for breakfast person, but I love eggs at dinner.
    Thanks for the reminder about this recipe!

  7. 5 stars
    i made a variation about 30 minutes ago – absolutely amazing meal. i roasted spinach and chives / green onion as it’s what i had and it was so easy. biggest challenge – hiding the bacon while the veggies / eggs cooked because my cat is obsessed with human food.

  8. 5 stars
    I just made this for a late lunch this Sunday and it was delicious. I used a thick sliced bacon so it took a little more time to cook but was still very fast and clean up was a breeeze. I will definitely be making this again. In fact I’m wondering if you could use other veggies instead like broccoli or Brussels sprouts. What do you think?

  9. 4 stars
    I can totally picture the day you endured while making this recipe. As for me, it is also Sunday, gloomy over cast weather & my dish is in the oven being prepared. I love all the ingredients the dish entails & I too am hoping this will be a favorite.

  10. This meal was perfect! I made it tonight and it has immediately made it on to my family’s favorites list. SO good! Thank you for sharing!!

  11. 5 stars
    I dip the bacon in maple syrup and roast it that way. A little sweet never hurt anyone.

  12. OMG!!! This sounds wonderful. I’m doing Whole30 & this is so compliant & will make breakfast so EASY!

  13. I made this last week for Sunday Brunch – it went down a treat – so made it again this week. Served it with griddled sourdough bread. Yum! Great recipe – thank you 🙂