No more breakfast casseroles that bog you down all day! This is delicious and packed with nutrients! The vegetables can be roasted the night before. If you like a thicker quiche you can use up to 18 eggs! If you are not dairy-free feel free to incorporate your favorite cheese!
1 bunch asparagus trimmed and cut into thirds
16 ounces mushrooms of your choice sliced
3 Tbsp diced sun-dried tomatoes
12-16 ounces full fat greek yogurt
12 whole eggs
extra virgin olive oil
Himalayan pink salt
pepper of choice
Preheat over to 425 degrees.
On a sheet pan drizzle asparagus and mushrooms liberally with extra virgin olive oil and season with salt and pepper. Roast in the oven at 425 degrees for about 25 minutes. Set aside to cool. Decrease oven temperature to 350 degrees.
In a bowl whisk together eggs and greek yogurt. Set aside. Grease a 9×13 inch pan with extra virgin olive oil. Add cooled vegetables to the egg mixture incorporating the sun-dried tomatoes as well. Pour into prepared pan and bake for 35-40 minutes until cooked through. Cool for about 10 minutes and serve!