Breakfast Bake

• 2 large handfuls asparagus, ends cut off, and chopped into 2 inch pieces
• 3 large handfuls chopped portabella mushrooms
• 2 large handful chopped button mushrooms
• 3 whole eggs
• 4 egg whites
• seasoning salt
• feta cheese
• EVOO

Preaheat oven to 375.

Heat a skillet on medium with EVOO, about one turn of the pan. Sautee the asparagus about three minutes. Spread out evenly in the bottom of a square baking dish.

Sautee the mushrooms in the same skillet, about 3-5 minutes and layer over the asparagus.

Sprinkle crumbled feta cheese over the veggies, evenly spreading out.

Whisk together the whole eggs with the egg whites and a few shakes of the seasoning salt together until evenly mixed together. Pour the egg mixture of the asparagus and mushrooms.

Bake at 375 for 40-44 minutes.

Adapted from kalynskitchen.com