Paleo Broccoli Casserole

Ingredients:

• 1 1/2-2 pounds broccoli florets
• 1 tbsp grass-fed butter (coconut oil or duck fat)
• 1 small yellow onion, thinnly sliced
• 2 cloves of garlic, minced
• 16 oz sliced white mushrooms
• 1 tea dried thyme
• 4 eggs, room temp.
• 1 cup full-fat coconut milk, room temperature
• salt and pepper to taste

Instructions:

1. Preheat oven to 350° F.
2. Boil the broccoli in a large pot until fork tender.
3. While the broccoli is boiling, melt the butter in a large skillet over medium-heat.
4. Add the onion to the skillet and saute until translucent.
5. Add the garlic and mushrooms to the skillet, season with thyme, salt and pepper and continue to saute until tender.
6. While the onion and mushrooms are cooking, drain the water from the broccoli. Allow the broccoli to cool to the touch, and chop and large pieces into bite-size pieces.
7. Add the boiled broccoli to the onion and mushrooms, and gently stir until combined.
8. Grease a 9 x 13-inch baking dish with your choice of cooking fat.
9. Pour the broccoli and mushroom mixture into the well greased baking dish in an even layer.
10. In a medium sized mixing bowl, whisk together the eggs and coconut milk.
11. Carefully pour the eggs and coconut milk over the vegetables, be sure to coat evenly.
12. Season once more with salt and pepper, and place in the oven to bake at 350° F for 1 hour.
13. Enjoy!