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
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates