Turkey & Egg Breakfast Casserole

I decided to mix up my mom's breakfast prep and try out this super easy egg casserole! Not much prep involved, so I got this casserole done while also meal prepping lunches for the week. I threw the sweet potato in the food processor to shred instead of cutting thin slices. I also diced up the spinach and layered it on top of the turkey before adding the eggs. The spinach still rose to the top anyways though, so not sure if that part really matters. If you make this, don't forget to season the turkey and eggs with salt and pepper! I added at least a 1/2 teaspoon of each. I think without seasoning this casserole it would turn out pretty plain Jane. Anyways, I used an 8 x 8 baking dish and this casserole was done after 35 minutes in the oven. I also sneaked a couple bites in when it was done and thought the casserole was delicious!  

Turkey & Egg Breakfast Casserole
Ingredients:

• 1 tablespoon Coconut Oil + more for coating the pan
• 1 lb Ground Turkey
• 1/2 teaspoon Chili Powder
• 12 Large Eggs
• 1 small Sweet Potato (peeled and sliced thin)
• 1 cup Baby Spinach
• Salt & Pepper for Seasoning
• Additional Toppings: Tomatoes (Diced Onions, and Asparagus)

Directions:

1. Preheat the oven to 375 degrees. Grease a 9 x 9 baking dish with Coconut Oil as well as heat the 1 tablespoon 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. While the turkey is cooking peel 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 and season with salt and pepper.
3. Top the potatoes with the turkey and then pour the eggs on top. Layer the Spinach 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.​

Original recipe found here