Turkey & Egg Breakfast
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
2 Tbsp coconut oil, divided
1/2 lb ground turkey, 97% lean
1/2 cup onion, diced
1/2 tsp chili powder
1/2 tsp garlic powder
10 eggs, whisked
2 medium sweet potatoes, peeled, sliced thin
1 cup spinach
Sea salt and pepper, to taste
Bell peppers, chopped (optional)
Tomatoes, chopped (optional)
Mushrooms (optional)
Directions
Preheat oven to 375°F.
Grease a 9x9-inch baking dish with 1 Tbsp of coconut oil.
Heat the remaining coconut oil in a skillet over medium-high heat. Once melted, add onions and turkey. Season with chili and garlic powder. Cook until meat begins to browns.
Line the bottom of the greased baking dish with the sweet potato. Add ground turkey and onions, then cover evenly with the whisked eggs.
Layer the spinach over the eggs, then add any optional ingredients or toppings, if desired.
Bake for 30-40 minutes or until egg edges begin to brown and casserole is firm throughout. Use a knife or toothpick to check if it is fully cooked in the center.
Cut into 6 equal servings.