This easy sausage & asparagus breakfast casserole takes care of several busy weekdays! It’s also a nice brunch dish.
Whole30, Paleo, Wildfit, Gluten-free
Ingredients
– 1 lb. Cooked sausage
– 2 c. Cooked asparagus, chopped
– 1/3 Onion. Chopped
– 1 c. Egg whites
– 8 Whole eggs
– 1/3 c. Coconut milk
– Coconut oil to grease baking dish
– Paprika, Salt & pepper
Grease a 9 X 12 glass baking dish with coconut oil & set your oven to 350 degrees.
Add the vegetables & sausage to the prepared baking dish & spread evenly.
Whisk together the egg whites, whole pastured eggs & unsweetened coconut milk. Season the egg mixture with a pinch of salt, pepper.
Add the egg mixture over the top. Finally, top with paprika.
Place in oven on the middle rack. Check after 30-35 minutes. It may need up to 5 minutes more. Avoid overcooking the eggs will set a bit more while it cools. Enjoy!
