Do you have those recipes you could practically make in your sleep? Well, if not then don’t worry because I’ve got one for you!
This Turkey Egg Breakfast Casserole is pretty much on an every other week rotation in our family and I can assure you there have been many mornings I’ve had one eye open while dozing with the other as I prepared this dish. And here’s the punchline for the win: it’s healthy, I mean really healthy.
Did I mention it’s also easy to prepare? Well, it is so if I’ve sold you on making this dish for breakfast tomorrow then keep reading for the recipe…
My Brother and his family were recently visiting over Memorial Day weekend and I wanted to prepare an easy breakfast one morning since the weekend, aside from respecting our troops, is about ease and relaxation. My Mom and Dad were also in attendance for the family festivities and she always, always, suggests I make this casserole.
Even when I’m at home she casually suggests I should make it, which isn’t your Mom supposed to do all the cooking when you go home? I thought that was the deal (Mom, if you’re reading this here’s the recipe so now you can make it).
Needless to say I knew this would go over as a hit with almost everyone so I woke up early and quietly began my prep in the kitchen. Shortly after I’d laid out my ingredients I heard my Sister-in-law tip toe into the kitchen and ask if she could help. Now, sometimes I’ll shoo people out of my kitchen, but it’s a rare occasion (Actually that’s not true because when it’s a hectic day, which seems like every day, I’ll freely kick out my kids, husband and the dog) so I handed her a spatula and pointed her toward the skillet.
Just as I was layering the sweet potatoes in the baking dish she said “Chase (that’s my brother) doesn’t like sweet potatoes so this should be interesting.” Now I know there are many people out there who don’t like sweet potatoes, my neighbors included, but it still blows my mind every time I hear an aversion to the root vegetable.
Had it been just about anyone else other than my brother I’d have happily lined only half the dish, but my initial sisterly thought was that he could deal with it. Once my sister-in-law said to leave them in and see what happens I accepted the challenge.
I’m sure he knew something was up as the two of us were staring him down as he took his first bite, but to everyone’s surprise (his being delayed cause he was clueless about the potatoes until we told him) he loved it!! He was pleasantly shocked and actually said he didn’t mind them at all.
I absolutely love when dishes turn out this way and someone ends up enjoying something they never thought they could whether it’s a child or an adult. If there is any hesitation on your end about trying this dish I would say for you to go ahead and take a chance and try it out. You might find yourself pleasantly surprised.
This is one of my easy go-to healthy breakfast recipes. The Turkey Egg Breakfast Casserole is also a family favorite and falls under the “paleo” category.
- 1 tablespoon Coconut Oil + more for coating the pan
- 1 lb Ground Turkey
- 1/2 teaspoon Chili 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, and Asparagus)
- Preheat the oven to 375 degrees. Grease a 9 x 9 baking dish with Coconut Oil as well as heat the 1 tablespoon in a medium sized skillet set to medium-high heat. Once the oil has melted add in the Ground Turkey and season with the Chili Powder, and Salt and Pepper. Continue to cook the meat until it begins to brown.
- While the turkey is cooking peel and slice your Sweet Potato. Make sure your slices are fairly thin because if they’re too thick they won’t be as tender. Line the bottom of the greased baking dish with the sliced potatoes. In a medium bowl beat the Eggs with a whisk and season with salt and pepper.
- Top the potatoes with the turkey and then pour the eggs on top. Layer the Spinach on top of the eggs as well as any additional toppings you’d like to add.
- 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. Check the dish with about 5 minutes to go to see if you need to add any time.
If you want to make this as part of your meal prep (or the night before serving) and freeze it for later go ahead and fully prepare the dish then place in the freezer. To cook, let it defrost and then reheat at 275 to 300 degrees for about 15 to 20 minutes.
- Serving Size: 1 square
- Calories: 276
- Sugar: 2
- Sodium: 179
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 447