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 For The Salad 1 can white beans (drained and rinsed) 2 cans sardines (4.5 oz cans in olive oil, roughly chopped in large chunks) 1 cup cherry tomatoes (halved) 2 green onions (chopped) 1 to 2 jalapenos (chopped, seeds removed if you don't want the heat) 1 cup fresh Italian parsley (chopped) For The Dressing 2 teaspoons Dijon mustard 1 lime (zested and juiced) 1 to 2 garlic cloves (minced) 1 teaspoon sumac 1 to 2 teaspoon Aleppo pepper flakes Instructions Step 1 To make the dressing, combine the mustard, lime zest and juice, garlic, sumac, and Aleppo, and a good dash of kosher salt and black pepper in a small mixing bowl. Whisk, and while whisking vigorously, drizzle in 1/3 cup extra virgin olive oil, until emulsified. Step 2 In a large bowl, combine the beans, sardines, tomatoes, onions, jalapenos, and parsley. Toss gently to combine. Step 3 Pour the dressing over the salad and toss to combine. Taste and adjust seasoning to your liking. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes Total time: 30 minutes Nutrient Value per serve: Calories: 239.7kcal | Protein: 22.7g | Fat: 7.8g | Carbohydrates: 20.9g
In this bulletin...
Ingredients 2 tbsp honey Juice and zest of 1 lime 1 tbsp olive oil 1 lb boneless skinless chicken, cubed 1 garlic clove, minced Salt & pepper, to taste 2 cups cooked rice (white or brown) 1 tbsp lime juice 1 tbsp chopped cilantro (optional) 1–2 ripe avocados, mashed Juice of ½ lime Salt & pepper, to taste Instructions Step 1 Marinate the chicken In a medium bowl, whisk together the honey, lime juice and zest, olive oil, garlic, salt, and pepper. Add in the cubed chicken. Toss to coat. Cover and refrigerate for 15–30 minutes. Step 2 Cook it golden Heat your best skillet for cooking chicken over medium-high. Sear the chicken without stirring for 2–3 minutes, then cook through, about 6–8 minutes total. Temp should hit 165°F. Step 3 Brighten the rice Fluff the warm rice with a fork. Stir in lime juice, salt, and cilantro if you like. Keep it fresh, not heavy. Step 4 Smash the avocados In a bowl, mash the avocados with lime juice, salt, and pepper. Don’t overdo it you want texture. Think creamy with little bites left in. Step 5 Stack it tall Place a ramekin or ring mold on the plate. Spoon in a layer of rice, then avocado, then the honey lime chicken. Press gently, lift the mold. A little tower of joy. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes Total time: 30 minutes Nutrient Value per serve: Calories: 420kcal | Protein: 32g | Fat: 18g | Carbohydrates: 32g