Baked Eggs with Ham and Asparagus

Eggs baked on a bed of asparagus are perfect for a quick brunch dish when asparagus is in season. All you need is some fresh crusty bread and you’re all set! Keep the tips out of the boiling water when you cook the asparagus to retain their bright green color and crunch.

Even if you think you don’t like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.

Prep. time: 5 minutes / Cook time: 15 minutes / Serves 2


6 Eggs
6 slices (about 4 oz.) Italian ham 8 oz. Asparagus

A few sprigs of fresh marjoram 1 tbsp. Butter or ghee


1. Heat the oven to 350 °F degrees. 2. Grease a muffin tray.

3. Lay the ham down and around the hole so as to cover the bottom and sides.

4. Add a few twigs of marjoram.
5. Pour 1 egg into each form.
6. Put in the oven and bake 10 – 12 minutes until cooked. 7. Pull out and allow to cool for a few minutes.
8. Steam the asparagus, then season it with butter.
9. Put all the ingredients on a plate and enjoy.


Calories: 424. Fat: 33 g. Protein: 30 g. Carbs: 2.5

Source : Michael Stewart – The complete Keto Diet

Print Friendly, PDF & Email

Low-Carb Flax Bread

Chicken Keto Nuggets