Thanks to Charly Kelly at Energy Life for the YUMMY Recipe:


Breakfast Casserole


  • 12 eggs, free range organic
  • 2 cups spinach, organic
  • 1 cup cherry tomatoes halved, organic
  • 1 cup asparagus, organic
  • 1 cup 2 year + aged cheddar cheese, organic
  • 1/4 cup melted butter, organic
  • 1 tsp baking powder (optional)
  • 1 tbsp coconut oil, unrefined organic
  • Preheat oven to 350F
  • Wash veggies and set aside except for asparagus. Break ends off asparagus and cut into large pieces.
  • Put 1/2 of coconut oil in a pan over medium heat and lightly sautee asparagus (until tender crisp)
  • Crack eggs into a large bowl and mix in all other ingredients (all veggies, cheese, butter and baking powder) except remaining coconut oil
  • Use remaining coconut oil to grease casserole dish (9x13)
  • Pour egg mixture into pan
  • Bake for 45 minutes
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