September 4, 2025
Turkey & Potato Breakfast Casserole
Turkey & Potato Breakfast Casserole
6 serving | 1 hora
Ingredients
- 1 tbsp Extra Virgin Olive Oil (divided)
- 1 1/2 lbs Extra Lean Ground Turkey
- 1/4 tsp Sea Salt (divided)
- 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid)
- 1 1/2 cups Unsweetened Almond Milk
- 4 Egg
- 1/4 tsp Oregano
- 6 ozs Cheddar Cheese (shredded)
Method
- Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish.
- Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish.
- Sprinkle the shredded potato evenly over the cooked turkey.
- In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through.
- Let it cool slightly before cutting into squares. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: A 9- by 13-inch baking dish was used to make six servings.
- Dairy-Free: Use vegan cheese instead of cheddar cheese.
- Nut-Free: Use rice, coconut, or oat milk instead of almond milk.
- More Flavor: Add garlic when cooking the turkey.
- Additional Toppings: Serve with mixed greens or grilled vegetables.
Nutrition Facts
Amount per serving
- 349 calories
- 40gs protein
- 10gs carb
- 17gs fat
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)