Sunday, January 15, 2017

Turkey Sausage and Veggie Breakfast Casserole

If you follow me on Instagram, you know that I've been under the spell of the Whole 30 and I have to say that with 13 whole days under my belt, I feel pretty darn awesome.  My energy has skyrocketed, my mood has improved (you're welcome, everyone) and I just feel good overall.  You don't realize how many foods have sugar in them until you become a master of reading labels.  Newsflash:  EVERYTHING has sugar in it.  Bummer.

The major key to the success I've had so far, is food prep.  I use Sundays to prepare for my week and without that, I would have fallen off the wagon days ago.  I hard boil eggs, make at least one protein salad, roast veggies and this week, I made a breakfast casserole.  Voila, breakfast for the week is done.  Yay!

I haven't done the best job of eating my veggies the last couple of days, so I figured if I add them in with some eggs and ground turkey, I'll make them more accessible.  I made my prep easier by roasting the veggies in the oven while I browned the turkey.  Hello, time saver! For those of you not Whole 30-ing right now, feel free to use regular milk in place of the coconut milk.  So, without further adieu, here's my first recipe in a VERY long time.  

Turkey Sausage and Veggie Breakfast Casserole

Ground Turkey

1 pound ground turkey
2 teaspoons ground sage
1 teaspoon garlic powder
1 1/2 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons avocado oil (or oil of your choice)

Roasted Vegetables

1 medium onion, roughly chopped
1 red pepper roughly chopped
1 cup mushrooms, sliced
Avocado oil, to coat
Salt, pepper and garlic powder, to taste

2 cups fresh greens (I use mixed greens from costco, but any greens will do)

Egg Mixture

9 eggs
1/2 cup unsweetened coconut milk
1 teaspoon salt
1 teaspoon garlic powder
Hot sauce to taste

Preheat oven to 400 degrees.  

Heat large skillet over medium heat.

Grease a 9x13 baking dish.

Line a baking sheet with parchment paper.  Add roasted vegetables.  Mix with the oil and season with salt and garlic powder.  Bake for 20 minutes.  Remove from oven.  Reduce the oven temperature to 350 degrees.

While the vegetables are roasting, brown the ground turkey with avocado oil in the skillet.  Break up the turkey with a spatula or wooden spoon. Cook for about 10 minutes until there is no pink.  Incorporate the roasted vegetables and greens into the turkey mixture and transfer into the greased baking dish.

In a mixing bowl, whisk the eggs, coconut milk, salt and garlic.  Pour over the turkey and veggie mixture.  

Bake at 350 for 30 minutes or until the eggs are set.

Top with freshly sliced avocado and hot sauce.  Enjoy!