Grease a 9x13-inch baking dish with avocado oil, or ghee.

In a large mixing bowl, whisk eggs, milk, garlic powder, oregano, paprika, mustard, sea salt and black pepper; set aside.

In a large skillet over medium high heat, brown and crumble your turkey with the fennel seeds, drain any liquid then set meat aside.

Using the same skillet add in your diced onion, bell pepper, asparagus, and mushrooms, then sauté until slightly tender, about 3-5 minutes.

Now stir in the green chilies and cook for an additional 3 minutes.

To assemble your casserole: arrange bread slices onto the bottom of your greased baking dish, as shown.

Sprinkle 1/2 of your shredded cheese on top of that.

Add a layer of cooked ground turkey, then veggies on top.

Gently pour in the egg mixture over top of everything.

Cover your dish with aluminum foil, or plastic wrap, then place in the refrigerator, on a flat shelf. Allow to sit in the refrigerator overnight or at least 8 hours.

In the morning, preheat your oven to 350 degrees F.

Remove your egg bake from the fridge.

Remove the foil and sprinkle remaining cheese on top.

Bake your casserole egg bake, uncovered for 50-60 minutes or until golden brown on top, and set in the center.

Once done, remove from the oven and allow the casserole to set at room temperature for 15 minutes.

Slice and serve.