Brought to you by Catoctin Mountain Orchard.
My new favorite breakfast casserole and it’s less than 300 calories a serving!! A healthy option that I am probably going to make once a week for dinner, just so we can eat it as leftovers for the next day.
and don’t worry, it’s quick and easy to make, too!
Preheat the oven to 375 degrees. Using coconut oil, grease a 9 x 9 baking dish. Then, in a pan on the stove, add in your ground turkey and brown; then season with the Chili Powder, and Salt and Pepper.
While the turkey is cooking peel and slice your Sweet Potato. Slices should be pretty thin, if they’re too thick they won’t be as tender. Then, line the bottom of the greased baking dish with the sliced potatoes. You can even put the potatoes up the sides of the pan a little.
In another bowl beat the Eggs with a whisk and season with salt and pepper.
Top your potatoes with the turkey and then pour the eggs on top. Layer spinach on top of the eggs as well as any additional toppings you’d like to add. I added feta cheese and green pepper, which was delicious!
Place the dish in the oven and cook for 35 to 40 minutes or until the edges of the egg begin to brown and the casserole is firm throughout. Stick a fork in the middle of the casserole, if it comes out clean the dish should be done.
You can 100% use this dish to meal prep and freeze for later, then defrost and re-heat in the oven for 15 mins.
Ingredients: I got the recipe here!
- 1 tablespoon Coconut Oil + more for coating the pan
- 1 lb Ground Turkey
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 12 Large Eggs
- 1 small Sweet Potato (peeled and sliced thin)
- 1 cup Baby Spinach
- Salt & Pepper for Seasoning
- Additional Toppings: Tomatoes (Diced Onions, Bell Peppers, Cheese)