Preheat the oven to 350°F (175°C).
In a large skillet, heat the coconut oil over medium heat.
Add the mushrooms and onions, and sauté until softened.
In a large bowl, whisk together the eggs, coconut milk, nutmeg, salt, and pepper.
Stir in the cooked chicken, broccoli florets, sautéed mushrooms and onions, and chicken bone broth.
Pour the mixture into a greased casserole dish.
Bake for 30-35 minutes, or until the casserole is set and the top is golden brown.
Serve hot and enjoy!
