Turkey and Asparagus Breakfast Casserole

Servings:

8

Ingredients:

1 lb. Asparagus, chopped into 1" segments

1 lb. ground Turkey

1 Sweet Onion, minced

1 Green Bell Pepper, finely chopped

1 small Tomato, finely chopped

4 Omega 3 Enriched Eggs

1/2 cup Coconut Milk

1/4 Almond Flour

Spices of your choice (I used garlic powder, oregano, black pepper, and paprika)

Directions:

Preheat oven to 425° F.

Cook Asparagus in a saucepan with water until tender. Then remove from heat.

Put Turkey, Onion, Pepper, and Tomato in a large frying pan and cook until there is no pink color left in the Turkey. Mix well while cooking.

Place contents of frying pan in a glass baking dish (I used a 10" pie pan). Then lay asparagus on top of turkey.

In a mixing bowl, whisk Eggs, Coconut Milk, Almond Flour, and Spices well. Pour mixture on top of asparagus and turkey.

Bake for 30 minutes, you'll know it's done when you put a knife in the middle and it comes out clean.

As a lover of quiche, I am very happy with the way this turned out. It's savory and filling, but very healthy!