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.
