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This Asparagus, Dill and Onion Baked Egg Casserole is a perfect Whole30 or Keto breakfast that can be made ahead of time and easily reheated!
Peel onions and quarter. Thinly slice and set aside.
Wash asparagus and snap the woody ends off. Cut into 1" pieces.
Pick the dill leaves off the stems and roughly chop.
Crack eggs into a large bowl. Add dill, white pepper and salt. Beat until well combined.
Preheat oven to 350F. Lightly spray a casserole dish with non-stick cooking spray and set aside.
Heat a large frying pan over medium heat. Once hot, add butter or olive oil and then sliced onions. Cook for 10 minutes, stirring occasionally.
Add chopped asparagus to onions and cook an additional 5 minutes until just tender.
Pour onion and asparagus mixture into casserole dish. Pour beaten eggs over and use a fork or spoon to gently mix ingredients into eggs.
Bake 35 to 40 minutes until set and just starting to brown on top. Allow to sit for 5 to 10 minutes before cutting.
Serve and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.