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
In this bulletin...
In this bulletin...
Spinach, Bacon & Cheese Scramble 1 serving | 10 minutes Ingredients 2 eggs 2 slices Bacon, Cooked (chopped) Sea Salt & Black Pepper (to taste) 1/2 tsp Extra Virgin Olive Oil 3 cups Baby Spinach 1 1/2 ozs Cheddar Cheese (shredded) Method In a small bowl whisk the eggs and add the bacon. Season with salt and pepper. Heat a skillet over medium heat and drizzle the oil. Once hot, add the spinach and cook until just wilted, about one minute. Pour in the egg mixture and add the cheese and cook, stirring occasionally until the eggs are cooked to your liking. Remove from heat and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to two days. Dairy-Free: Omit the cheese or use a vegan cheese. No-Pork: Omit the bacon. Nutrition Facts Amount per 2 servings 442 calories 32gs protein 5gs carb 33gs fat