Ham & Asparagus Breakfast Casserole

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This breakfast casserole is great for meal prep & it’s a good way to use leftover holiday ham.

Whole30, Paleo, WildFit

Ingredients 

  • 2 c. Chopped leftover ham (without sugar, nitrates)
  • 2 c. Asparagus, 
  • 1/4 Onion. Chopped 
  • 2/3 c. Egg whites 
  • 4 Whole eggs
  • 1/3 c. Coconut milk 
  • 2 Small Roma tomatoes 
  • Coconut oil to grease baking dish
  • Paprika, Salt & pepper 

Grease a 9×9 glass baking dish with coconut oil & set your oven to 375 degrees.

Chop the ham, onion & cooked asparagus & add it to the prepared baking dish. An easy way to cook the asparagus is to wrap the whole spears in a paper towel, wet the towel slightly & microwave about 5 minutes (longer for thicker asparagus).

Whisk together the egg whites,  whole pastured & unsweetened coconut milk. Season the egg mixture with salt, pepper.

Add the egg mixture over the top. Finally,  top with sliced tomatoes & paprika.

Place in oven on the middle rack. Check after 45 minutes. It should need about 10 minutes more.

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