Dairy-free Breakfast Casserole
Dairy-free Breakfast Casserole is made similarly to a traditional quiche, minus the crust. Savory filling is topped with season whipped eggs and baked to perfection. This dish is great for leftovers and is an easy reheat for individual slices in the microwave.
Ingredients
- 8 pastured eggs
- 1/2 cup unsweetened dairy-free milk (almond or oat milk)
- 1/2 tsp Mineral Salt
- 1/2 tsp mustard powder
- Fresh cracked pepper
- 2 tbsp coconut oil or beef tallow
- 2 leeks, white parts only washed cut in half then thinly sliced
- 1 bunch asparagus tips remove the tips and cut another inch from the top. About 1.5 cups total
- 7 oz ham cut into small squares (we love this brand!)
- 1/2 tsp garlic powder
- 1/2 tsp dry thyme
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9-inch round pie dish.
- In a mixing bowl, wish together eggs, dairy-free milk of choice, salt, fresh cracked pepper and mustard powder.
- Heat a large pan over medium-high heat. Melt the butter. Add in the sliced leeks with a punch of salt. Lightly begin to saute to break down the leeks. After about 3 minutes, add in the asparagus tips and saute for another 3 minutes. Season the veggies with another pinch of salt, garlic powder and thyme.
- Pour the cooked vegetables into the greased dish. Spread in a nice layer. Next sprinkle over the diced ham. Pour over your egg mixture, make sure to evenly distribute around the dish.
- Bake for 35 minutes until the eggs are set.