Low-Carb Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese

Directions

Preheat oven to 375 F/190C. Spray a glass or crockery casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. Wash asparagus and mushrooms and spin dry or dry with paper towels. Cut mushrooms in half lengthwise, then turn and cut into half slices. Heat a small amount of olive oil in non-stick frying pan and saute the mushrooms until they are softened and lightly browned and all liquid is evaporated, about 5-7 minutes. Put mushrooms into the casserole dish. While the mushrooms cook, trim off woody asparagus ends, then cut into pieces about 1-2 inches long. Add a little more oil to the pan and saute the asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and gently stir to combine with the mushrooms. Season vegetables with Spike Seasoning and fresh-ground black pepper. Remove goat cheese from refrigerator and slice into thin slices. Layer slices of cheese on top of asparagus and mushrooms. Break eggs into mixing bowl, add milk, half and half, or cream , and beat eggs until whites and yolks are well combined; then pour the eggs over the asparagus, mushrooms, and cheese. Bake about 45-55 minutes, until eggs are well set, cheese is melted, and casserole is starting to brown a little on the top. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave.