Turkey and Egg Breakfast Casserole
Perfect for meal-prep, this recipe is simple to prepare Turkey and Egg Breakfast Casserole made with turkey, egg, sweet-potato, spinach is that so yummy. Eating healthy for breakfast yummy with this particular recipe.
Servings 6
Calories 288kcal
Ingredients
- 1 lb ground-turkey
- 12 large eggs
- 1 cup baby-spinach
- 1 small sweet-potato, peeled and sliced thin
- ½ tsp garlic-powder
- ½ tsp chili-powder
- 1 tbsp coconut-oil, or more for coating the dish
Instructions
- Preheat the oven to 375°F. Grease a 9x9" baking-dish with coconut-oil and put aside.
- Peel & slice the sweet-potato, making sure to reduce them 1/4 inch or less thickness. Any thicker & they will not be tender.
- Line at the bottom of the greased-baking-dish using the chopped potatoes in single-layer, some overlap is fine.
- Melt 1 tbsp of coconut-oil in a skillet over moderate heat add the ground-turkey and season with garlic-powder & chili-powder. Then add pepper and salt also for additional seasoning if desired.
- With a spatula split the meat aside and cook till browned for 3-5minutes. Drain and set on top of this sweet-potato layer.
- In a medium-bowl beat the eggs with a whisk and pour on the ground-turkey coating. Season with pepper and salt if needed.
- Set the dish in the oven and cook for 30minutes. Gently slide out the dish, without removing it from the oven & top with the spinach.
- Return to its place and then continue cooking for 5-15minutes before the middle of this casserole is firm. I usually cook my casserole for 40-45minutes in total.