RECIPE OF THE WEEK: Clean Eating Breakfast Casserole

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

Breakfast Casserole

• INGREDIENTS
• 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

• DIRECTIONS
• 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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