Serves 4 -6
Pork Crusted Egg Bake with Caramelized Onions & Asparagus
- 3 tbsp coconut oil
- 2 cups cooked pork, shredded
- 10 eggs
- 1 medium yellow onion, thinly sliced
- 1 cup mushrooms, chopped,
- 1/2 tbs garlic, minced
- 8-12 asparagus spears
- salt & pepper to taste
– Preheat Oven to 375 degrees.
– Grease an 8×8 baking dish with ½ Tablespoon coconut oil. Then firmly press the shredded pork along the bottom making a flat, even surface. Sprinkle with favorite pork seasoning, and set aside.
– In a small frying pan, melt the remaining coconut oil, and add thinly sliced onion. Stir occasionally until onion become very soft, and slightly brown in color.
-In a large mixing bowl whisk together eggs, mushrooms, garlic, onions, salt and pepper.
– Pour mixture over the pork. Trim bottom of asparagus spears, and align them across the top of the eggs.
– Place in oven for 30-40 minutes depending on the deepness of your dish. Eggs should be firm to touch.
** To reheat, place in oven at 375 degrees for 20 minutes, or until center is warm