Healthy Spring Egg Casserole


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


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!


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