High protein breakfast casserole great for meal prep!
Ingredients
341 gm
Ground turkey, lean
(93%-99% lean)
2 medium potato
Sweet potato
(~360 grams, diced)
5 large
Egg
10 large egg
Egg white
1 large
Zucchini
(chopped)
2 medium pepper(s)
Red bell pepper
(diced)
1 cup
Baby portobello mushroom
(chopped)
1/3 cup
Partly skimmed milk, 2% M.F.
1 1/4 cup (s)
H-E-B 2% Reduced Fat Shredded Cheddar Cheese
1 tbsp
Garlic
(minced or paste)
1 tbsp
Italian herb seasoning
Instructions
Set oven to 420F.
Dice raw sweet potatoes into small pieces and spread them out on a baking sheet. Bake them in the oven for about 15 minutes.
While the sweet potatoes are baking, prepare the ground turkey and eggs. Set a (nonstick) skillet on medium-high heat and toss in turkey. Add garlic and Italian seasoning to the skillet and chop and stir. Once the meat is completely cooked and no longer pink (about 6-8 minutes), remove it from the heat.
In a bowl beat together eggs, skim milk and a few pinches of sea salt & pepper.
In a large casserole dish (8×8) or individual baking tins, add the cooked ground turkey, sweet potato, zucchini, mushrooms and bell pepper. Finally, pour in the eggs and top with reduced fat cheddar.
