Ingredients
Scale
- 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