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Preheat and Prepare: Preheat your oven to 180°C (350°F). Lightly grease a baking dish with a bit of oil or non-stick spray.
Cook the Bacon and Veggies: Heat the vegetable oil in a skillet over medium heat. Add the bacon strips and cook until they are crispy. Remove and set aside. In the same pan, sauté the mushrooms and asparagus for 3–4 minutes until tender.
Whisk the Egg Base: In a large bowl, whisk together the eggs, salt, pepper, and sliced spring onions until well combined.
Assemble the Casserole: Spread the cooked bacon, sautéed mushrooms, asparagus, and cherry tomatoes evenly across the bottom of the prepared baking dish. Pour the egg mixture over the top, ensuring it covers the vegetables and bacon.
Bake: Place the dish in the oven and bake for 20–25 minutes, or until the eggs are set and slightly golden on top.
Serve: Let cool for a few minutes before slicing and serving warm.
Serving and Storage Tips:
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