Let me just start off by saying, I LOVE BRUNCH AND I LOVE THIS RECIPE!☀
I like making egg casseroles when I need to use up veggies in the fridge. Super easy, healthy and tasty.
Since egg casserole are normally a go-to meal I never really plan, I never thought about sharing the recipe. But since I have been all over the spring vegetable (asparagus especially) I thought it would be the perfect opportunity to share a dairy-free egg casserole dish.
Typically milk is used in egg casserole dishes, however I went with a dairy-free option and used 1/2 a can of full fat coconut milk. This still gives the thick milky taste, but without the dairy (you honestly wouldn’t know it’s dairy-free!). Full fat coconut milk comes in a can and is normally found in the Asian aisle at the grocery store (here is a link to the one I buy).
I used turkey bacon in this recipe, however it is totally optional if you want to omit and keep the recipe vegetarian. There is still a lot of protein in this recipe from the eggs. Did you know 1 egg has 6g of protein?!
The recipe is for a 8×8 pan which serves about 5 people and requires 8 eggs.
Recipe
PrintHealthy Spring Egg Casserole
- Total Time: 55 mins
- Yield: 5 1x
Ingredients
- 2 tbsp olive oil
- 1/4 cup onion, diced
- 1 1/2 cups mushrooms, sliced
- 1 cup carrots, diced
- 3 cups broccoli, chopped
- 10 asparagus spears, cut into 2 inch pieces
- 1/4 cup cherry tomatoes, sliced
- 1/2 cup cooked turkey bacon, chopped into 1/2 inch pieces (optional but recommended!)
- 8 eggs
- ½ cup full fat coconut milk
- Pinch of salt and pepper
Instructions
- Begin by sautéing olive oil with onion for about 5 minutes, then add mushrooms, carrots, broccoli and asparagus for about 10 minutes (to soften vegetables).
- Spray a 8×8 glass dish with cooking spray then add sautéed vegetables, cherry tomatoes and cooked turkey bacon (if using).
- In a medium size bowl, whisk together eggs, full fat coconut milk, salt and pepper. Then top over vegetables in the baking dish.
- With a spatula, ensure the liquid has coated the vegetables well, then place in the oven for approximately 40 minutes (stick a toothpick in the casserole and if the toothpick comes out clean it is ready).
- Best served warm!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast, Brunch
What is your favourite spring vegetable?
Thanks for reading!
-Brittney
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