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Keto Breakfast Casserole With Asparagus

Looking for make ahead quiche recipes? Try this easy THM:S & Keto Breakfast Casserole with dill, feta cheese, and healthy spring veggies like asparagus! Perfect for brunch on Sunday, or busy weekend mornings alike, you can't go wrong with a low carb, gluten-free egg bake. We've even eaten it for dinners with sausage and a big green salad. Bonus points if you get the kids outside for a family walk to forage wild asparagus!

Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 people
Author Dawn Yoder

Ingredients

  • 12 organic or pastured eggs
  • 1/2 cup raw cream
  • 4 cloves garlic pressed or minced
  • 1 tablespoon dried dill or 3 tablespoons fresh dill, chopped
  • 1-1/2 teaspoons sea salt
  • 1/2 teaspoons ground black pepper
  • 1 pound asparagus washed, trimmed, and cut into 1-inch pieces
  • 1/2 cup onion diced
  • 1 cup feta cheese reserve 2 tablespoons for garnish, if desired
  • tomato slices for garnish (optional)
  • fresh dill for garnish (optional)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 9"x13" baking dish and set aside.
  3. In a mixing bowl, whisk together the eggs, cream, garlic, dill, salt, and pepper until light and frothy.
  4. Layer the asparagus, onions, and feta in the prepared baking dish.
  5. Pour egg mixture into the baking dish. If some of the vegetables move around, spread them out evenly.
  6. Bake for 45 to 50 minutes or until just set.
  7. Garnish with fresh tomato slices, reserved feta cheese, and fresh dill as desired.

Recipe Notes

*This egg bake works well made ahead of time, too. Just give yourself a little extra time for baking or take it out of the refrigerator 30 minutes before you want to put it in the oven.

*If you'd like to learn how to make your own feta cheese, there's a recipe in the Cultured Dairy eCourse. :)