Preheat oven to 400 degrees. Shred potatoes using one of two methods, hand grater or the food processor. Mix 1/2 tsp tsp salt & black pepper into the potatoes, dump onto a greased cookie sheet, spray with avocado oil or olive oil. Bake for 25-30 minutes, until potatoes are tender & browned. Halfway through the roasting, I flipped the potatoes.

While the potatoes are roasting prepare the veggies and eggs. Cut off the tough parts of the asparagus and chop into approximately one inch pieces. Melt butter cast iron pan, add diced onions and asparagus, saute until onions are soft and asparagus are cooked through but still slightly crunchy. Take pan off the heat, mix in sliced mushrooms and ham.

Beat eggs in a medium sized bowl. Add 1/2 tsp each of salt & black pepper, coconut & almond milk beat well. If you are using ham from your own roasted ham, use less salt in the eggs since a ham roast most likely has been cured with salt.

Shred 1-2 Cups cheddar cheese. I limit my dairy intake therefore I have been adding 1 cup shredded cheese, but I use a good quality sharp cheddar cheese.

To layer the casserole spread the potatoes evenly onto the bottom of a greased 9 inch diameter casserole dish or 9x13 baking pan. Top the potatoes in the casserole dish with veggies, cheese, ham and lastly the beaten egg mixture. The first time I made this casserole, I placed cheese in the middle of all the layers, but the second time I spread it on top, the cheese was slightly browned and crispy which I liked. Bake at 350 for 45-60 minutes, once the egg mixture in the middle is set and the casserole is slightly browned on top it is ready. I allow the casserole to sit on stovetop for 10-15 minutes before serving to allow all the juices to be absorbed.

If you are making this casserole the night before follow directions through step 4. Place the egg, shredded cheese, shredded ham and veggie mixtures into separate airtight containers. In the morning, follow directions starting at step 5.