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This Spring Veggie Egg Bake is a great way to get your vegetables in at breakfast! Also a great Whole30 & Paleo option for Easter Brunch!
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Spring Veggie Egg Bake

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Ingredients 

  • 1 tablespoon avocado or olive oil
  • 1 sweet onion, chopped
  • 1 ½ cups chopped carrots
  • 2 cups chopped asparagus
  • 1 teaspoon minced garlic
  • 8 eggs
  • ½ cup plain unsweetened almond milk
  • 1 teaspoon dried, crushed sage
  • 1 teaspoon salt

Instructions 

  • Preheat oven to 375 degrees.
  • Bring a skillet over medium high heat and add in oil. Add onion, carrots, asparagus and garlic and cook for 5-7 minutes or until cooked through and lightly browned.
  • Pour veggies into a greased 8x8 pyrex dish and let cool slightly. In another bowl combine eggs, almond milk, sage and salt and whisk to combine.
  • Pour eggs over the veggies and bake for 35-45 minutes, or until the casserole is set in the middle. Cut into slices and enjoy!
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