Found something good on Pinterest you might enjoy!
Lots of protein, not many carbs…check it out.
Play with it, see what you think and let me know!
Turkey & Egg Breakfast Casserole
Prep Time: 15 MINUTES
Cook Time: 40 MINUTES
1 tablespoon Coconut Oil
1 lb lean Ground Turkey (I used 93/7)
1/2 teaspoon Chili Powder
12 Large Eggs
1/2 cup 2% shredded cheddar cheese
1 small Sweet Potato peeled and sliced thin
1 cup Baby Spinach
5 cherry tomatoes halved
Salt & Pepper for Seasoning
1. Preheat the oven to 375 degrees. Spray cooking spray in 9 x 9 baking dish. (I used 8 x 8 and it was still good. A little thicker, but still good.) Heat the 1 tablespoon of coconut oil in a medium sized skillet set to medium-high heat. Once the oil has melted add in the Ground Turkey and season with the Chili Powder, and Salt and Pepper. Continue to cook the meat until it begins to brown.
2. Peel (or not) and slice your Sweet Potato. Make sure your slices are fairly thin because if they’re too thick they won’t be as tender. Line the bottom of the greased baking dish with the sliced potatoes. In a medium bowl beat the Eggs with a whisk, add cheese and season with salt and pepper.
3. Top the potatoes with the turkey and then pour the eggs on top. Layer the Spinach and tomatoes (and a little more cheese!?) on top of the eggs as well as any additional toppings you’d like to add.
4. Place the dish in the oven and cook for 35 to 40 minutes or until the edges of the egg begin to brown
and the casserole is firm throughout.