Ingredients for Your Chicken, Leek and Asparagus Dill Breakfast Casserole
- 1 tsp (5g) Coconut oil (for greasing the dish)
- 8.8 oz (250g) Minced chicken
- 2 fl oz (60ml) or 0.25 cups Coconut milk
- 4 Large free-range eggs, beaten
- 1 tbsp (3g) Minced fresh dill
- 4 oz (113g) or 3-4 stalks Asparagus, chopped
- 3 oz (85g) or 1 Medium leek, thinly sliced
- 0.25 tsp (1g) Garlic powder
- 0.5 tsp (3g) Sea salt
- 0.25 tsp (1g) Black pepper
Step-by-Step Directions
- Preheat your oven to 325°F (165°C) and apply approximately 1 tsp (5g) of coconut oil to a 8x8 inch square baking dish to prevent sticking.
- Place 8.8 oz (250g) of chicken mince into a skillet over medium heat and use a spatula to break the meat into small pieces as it browns.
- Add the 3 oz (85g) of sliced leeks and 4 oz (113g) of chopped asparagus to the skillet and sauté for 5 minutes until the chicken is cooked through and the vegetables are slightly softened.
- Remove the skillet from the heat and carefully drain any excess liquid or fat from the pan to ensure your Chicken, Leek and Asparagus Dill Breakfast Casserole stays firm.
- In a medium mixing bowl, whisk together 4 beaten eggs, 2 fl oz (60ml) coconut milk, 1 tbsp (3g) fresh dill, 0.25 tsp (1g) garlic powder, and your salt and pepper.
- Transfer the cooked chicken and vegetable mixture into the prepared baking dish, spreading it out into an even layer.
- Pour the egg and coconut milk mixture over the chicken and vegetables, stirring gently with a fork to ensure the ingredients are evenly distributed.
- Place the dish in the center of the oven and bake for 40 minutes, or until the center is set and no longer jiggles when moved.
- Remove from the oven and let the casserole rest for 5 minutes before slicing into 2 or 3 generous portions.
Nutritional Information (Per Serving)
Based on 3 servings per recipe.
- Calories: 245 kcal
- Total Fat: 15g
- Net Carbohydrates: 5g
- Protein: 22g
Expert Tips for the Perfect Breakfast Casserole
- Clean Your Leeks Thoroughly: Leeks are grown in sandy soil and often trap grit between their layers; always slice them first and soak the rings in cold water, shaking well to ensure every bit of dirt is removed before sautéing.
- Avoid Soggy Asparagus: Sauté the asparagus just until it turns bright green; overcooking it in the pan before it hits the oven can result in a mushy texture in the finished bake.
- Check for Doneness: To ensure the perfect custard-like set, insert a knife into the center of the casserole; if it comes out clean and the eggs don't "weep" liquid, your Chicken, Leek and Asparagus Dill Breakfast Casserole is ready.
- Customize the Creaminess: If you prefer a richer flavor, use full-fat canned coconut milk (the thick part at the top) rather than the carton version used for drinking.
Frequently Asked Questions (FAQ)
Can I meal prep this Chicken, Leek and Asparagus Dill Breakfast Casserole? Yes, this casserole is excellent for meal prep. Once baked and cooled, you can slice it into portions and store them in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or a toaster oven for a quick high-protein breakfast recipe on busy mornings.
What is the best substitute for coconut milk if I have an allergy? If you cannot use coconut milk, you can substitute it with an equal amount of unsweetened almond milk or heavy cream (if you are not following a dairy-free diet). The goal is to provide a bit of fat to keep the eggs light and fluffy.
Can I use chicken breast instead of minced chicken? Absolutely. If you prefer more texture, you can use finely diced chicken breast or even leftover rotisserie chicken. Just ensure the chicken is fully cooked and seasoned before adding it to the egg mixture to maintain the integrity of the easy brunch casserole.
Is this recipe suitable for a Keto or Whole30 diet? Yes, this Chicken, Leek and Asparagus Dill Breakfast Casserole is naturally Keto-friendly and Whole30 compliant. It relies on whole-food ingredients, healthy fats, and lean proteins without any added sugars or grains.
