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.

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.