Whole30 Breakfast Casserole
This Whole30 Breakfast Casserole is packed full of flavor, great for meal prepping, and great for brunches!
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 large sweet potato cut into ¼ in rounds
- 1 heaping cup ground turkey
- 1 cup onion diced
- 1 cup bell pepper diced
- 2 Cup Spinach
- 1 Tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt
- 8 eggs
Instructions
- Preheat your oven to 425 F and grease a 8x8 casserole dish with 1 tsp extra virgin olive oil.
- Toss the sweet potato rounds with 1 tsp extra virgin olive oil and sea salt to taste and arrange over the bottom of your casserole dish. You will want them to overlap since they will shrink after roasting.
- Roast for 30 minutes.
- While potatoes are in the oven, In a large skillet over medium-high heat, add remaining 1 tsp olive oil and cook ground turkey until fully cooked. Drain meat and set aside
- In the same skillet cook peppers, onions, and spinach until slightly softened. This will take about 2 minutes. Turn off heat.
- Add the ground turkey back to the pan and add in all your seasonings. Stir until well combined.
- In a medium bowl, crack 8 eggs and whisk well.
- Remove your potatoes from the oven and reduce the heat to 400F.
- Pour combined turkey and veggie ingredients on top of sweet potatoes, followed by the egg mixture.
- Bake for 25-30 minutes or until a knife comes out of the center clean.
- Let cool for 5-10 minutes before slicing and serving. Enjoy!
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