Potato & Turkey Breakfast Casserole
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servings
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Ingredients
- 2 Yellow Potato (chopped into small cubes)
- 8 ozs Turkey Sausage (casing removed)
- 2 cups Kale Leaves (finely chopped)
- 1/2 cup Cherry Tomatoes
- 8 eggs
- 1/2 cup Unsweetened Almond Milk
- 3/4 tsp sea salt
Ingredients
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Instructions
- Preheat the oven to 400ºF (204ºC).
- Bring a pot of water to a boil. Place the potatoes into the water and cook until tender.
- Meanwhile, in a pan over medium heat, brown the sausage, breaking it into small pieces as it cooks. When the sausage is no longer pink, add the chopped kale to the pan and cook until just wilted.
- Add the cooked potatoes and sausage mixture to a baking dish. Then add the tomatoes. In a mixing bowl, whisk together the eggs, milk and salt. Pour the egg mixture into the baking dish making sure the potatoes, sausage mixture and tomatoes are equally covered with eggs.
- Bake for 25 to 28 minutes or until eggs are set and firm to the touch. Cut into squares and serve immediately. Enjoy!
Recipe Notes
Baking Dish
For six servings, use an 8.5 x 11.5-inch or 9 x 9-inch baking dish.
Leftovers
Refrigerate in an airtight container for up to 3 days.
Vegetarian Option
Omit the sausage completely or substitute it for additional vegetables like bell pepper and mushrooms.
No Kale
Use spinach or Swiss chard instead.
No Tomato
Use chopped bell pepper instead.
No Sausage
Use bacon or ground pork instead.
7 ingredients ·45 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
