Low-Carb Breakast Casserole with Asparagus and Mushrooms

This Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese is special enough for guests. If you’re not a goat cheese fan I’d use Feta or Mozzarella.

1 lb. fresh asparagus, washed, ends trimmed, and cut into 1-2 inch pieces
1 lb. fresh mushrooms (or more) washed and cut into thick half slices
1-2 T olive oil (depending on your pan)
4-6 oz. goat cheese that comes in a log, cut into very thin slices (keep refrigerated until you are ready to use or it won’t slice well)
12 eggs
2 T milk, half and half, or cream (optional)
1 tsp. Spike Seasoning (Use any all-purpose seasoning that’s good on vegetables if you don’t have Spike.)
fresh-ground black pepper to taste
sour cream for serving (optional, but good)

View the full recipe at Kalyn’s Kitchen →