We didn’t do anything for Easter this year, nor did I make anything special (granted, we did eat plenty of my dill pickle deviled eggs leading up to it), but I did pick up some ham since it was on sale. Okay, and I did gift Jesse with a special dark chocolate bar from The Meadow, but that’s the extend of it. We didn’t even eat the ham on Easter, as it was a leftovers kind of night. Up until Saturday afternoon, we actually thought we were getting together with friends on Easter Sunday (not for Easter, but just to get together for dinner), but that ended up falling through.
Meanwhile, if you have any leftover Easter ham or picked some up because it was on sale, this recipe is a great way to use it. There’s asparagus, carrot, and dill in the mix too, which yields a lot of spring flavor. It’s a great recipe to save for Mother’s Day brunch or any spring occasion.
Cheers and enjoy!
- 2 cups asparagus, chopped into 1-inch pieces (remove woody ends)
- 1 large carrot, cut in half and peeled into strips
- 2 cups good-quality ham, diced into cubes
- 12 eggs, preferably pasture-raised
- 1/4 cup good-quality chicken broth
- 1/4 cup full-fat coconut milk (I used this brand, which has no gums)
- 1 tsp dried dill
- Sea salt and black pepper to taste
- Preheat oven to 350 degrees F.
- Steam asparagus pieces over medium-low heat for about 4-5 minutes. Remove steamer basket from pot and set aside to cool a bit.
- In a large bowl, beat together the eggs, broth, coconut milk, dried dill, sea salt, and black pepper.
- Add the steamed asparagus, carrot strips, and ham cubes to a 9×13 baking dish and distribute evenly (note: depending on the pan you use, you may need to grease it with a little butter or coconut oil first). Pour egg mixture on top.
- Place in preheated oven and bake for 45-50 minutes or until set.
- Let cool 5-10 minutes before slicing.
Yields: 6 servings
Jesse and I ate this egg casserole Christmas morning and both thought it was spectacular. I threw it together that morning and while it baked, we enjoyed coffee and opened some gifts from our family. It was just us on Christmas and it turned out to be a quiet, but enjoyable day. We were both okay with quiet and hanging out at home since we were recently traveling in Hawaii (which was our Christmas gift to each other).
Meanwhile, when I made this recipe, I was fortunate to have half of a roasted delicata squash leftover in my fridge, but if you don’t have any leftover, here’s what to do: cut the squash in half, scoop out the seeds and place in a baking pan cut-side down. Fill the pan with about 1/4″ of water and bake in a 350 degree oven for 45-60 minutes.
Anyway, I hope you all had a lovely Christmas that was filled with joy. I wish you all a happy New Year!
- 1/2 Tbsp grass-fed butter
- 1 lb ground turkey breakfast sausage (pork sausage is fine too)
- About 6 cups raw spinach
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- Dash of nutmeg
- 1 tsp sea salt, plus more to taste if needed
- Black pepper to taste
- 12 eggs, preferably pasture-raised
- 1/3 cup full-fat coconut milk or heavy cream, if tolerated & preferably from a pasture-raised source
- 1/4 cup chicken bone broth, preferably homemade
- 1/2 large roasted delicata squash, cut into 1-inch pieces (leave skin on)
- 1/2 cup grated raw grass-fed cheddar cheese, if tolerated
- Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the ground breakfast sausage and break up with a spatula. Continue to cook for about 5-7 minutes or until meat is browned, stirring occasionally.
- Place the spinach in the bottom of a 9×13 pan (note: you may need to grease your pan with a little butter before adding the spinach. I used a stoneware baking dish that doesn’t stick, but if you’re using glass or stainless steel, I’d recommend greasing it). Stir the sausage into the spinach and make sure it’s evenly distributed.
- In a large bowl, whisk together the eggs, coconut milk or heavy cream, bone broth, sea salt, pepper, garlic granules, onion granules and nutmeg. Pour egg mixture on top of the sausage and spinach. Then, evenly distribute the squash pieces on top and sprinkle on the cheddar cheese, if using.
- Bake for 30-40 minutes or until eggs are cooked through.
Chicken and broccoli are kind of a classic combo if you ask me, and these two foods especially taste wonderful together in casseroles. Something with chicken and broccoli was calling my name recently and in deciding what to make ahead of time for dinner the other night (since Jesse and I don’t get home until about 8pm), I threw together this little creation for us to eat when we got home. Every single ingredient was already in my kitchen, which goes to show that you can create easy, delicious meals without having to run to the store. Unless it’s a total Mother Hubbard’s cupboard scenario, which makes for a different story. That’s what my mom used to say whenever she needed to go to the store and I find that I say the same thing now when our fridge and cupboards are looking a little bare.
Anyway, it’s good to be back with a recipe. Hopefully, I’ll be back again soon with what I’m making on New Year’s day. Cheers and enjoy! Oh, and happy New Year too!
- 1/4 cup melted grass-fed butter, plus extra for greasing dish & sautéing veggies
- 1 leek, chopped
- 1 cup white button mushrooms, sliced
- 1 large head broccoli, chopped into small florets
- 1 lb cooked chicken breasts, shredded (leftovers work great)
- 3/4 cup homemade almond milk or full-fat coconut milk
- 6 eggs, preferably pasture-raised
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley
- Sea salt and pepper to taste
- Pinch of cayenne pepper
- Preheat oven to 400 degrees F. Grease a 2-quart casserole dish with butter and set aside.
- Melt a small amount of butter (about 1 Tbsp) in a large pan over medium heat. Add the leek and mushrooms, and saute a few minutes. Then, add the broccoli and season to taste with sea salt and pepper. Continue to saute a few more minutes, stirring occasionally.
- Once broccoli has slightly softened, add the shredded chicken and stir. Remove pan from heat and set aside.
- In a large bowl, whisk together the 1/4 cup melted butter, eggs and almond or coconut milk. Once mixed, add the oregano, parsley, cayenne and sea salt and pepper to taste.
- Next, add the chicken/veggie mixture and stir. Pour into the greased casserole dish and place in the preheated oven. Bake for 40-45 minutes or until golden brown and puffy.
- Let cool about 5-10 minutes before serving.
Yields: 4 servings