As promised, but severely delayed (oops…), I’m sharing a recipe for the egg breakfast casserole I’ve been prepping ahead of time for breakfast on weekdays. It’s SO good – Whole30/Paleo or not. And having breakfast prepared for the week ahead is such a game changer, whether you work outside the home, in your home or even just stay at home with kids. In all 3 scenarios above, kids make eating breakfast significantly more challenging as you must cater to their every need 😉
So back to the recipe! I actually stumbled across the recipe on Pinterest (follow me for more Whole30/Paleo meal ideas) and tweaked it ever so slightly to make it work for us.
Whole30+Paleo Egg Breakfast Casserole – Adapted from Aimee Mars
- 1 tablespoon of coconut oil (for greasing the casserole dish and pan)
- 1 pound of lean ground turkey or ground turkey sausage (I think the sausage gives it a little something extra in terms of flavor!)
- 12 cage-free eggs
- 2 cups of cubed sweet potatoes*
- 1 cup of baby spinach
- sprinkle of black pepper, basil, chili powder, garlic powder (or your favorite spices)
*The recipe I originally followed calls for raw sweet potato cut into thin slices; however, I have always used leftover (from a previous dinner) roasted sweet potato cubes in mine. I think roasting sweet potatoes with coconut oil really brings out their flavor, so that is my suggestion, but I think it would be totally fine to use raw thin sliced sweet potatoes here if you prefer!
- Preheat the oven to 375 degrees.
- Grease a casserole dish with melted coconut oil and use the rest in the pan/skillet for cooking the ground turkey/turkey sausage.
- If you use raw sweet potato, you’ll want to cut it up here. If using already cooked sweet potatoes, go ahead and spread them out in the casserole dish.
- Crack all of the eggs into a large bowl and beat them with a whisk.
- Add the spices to the eggs and give it a stir.
- Spoon the cooked ground turkey/turkey sausage over the sweet potatoes, trying to spread evenly across the dish.
- Pour the eggs on top.
- Tear or lightly chop the baby spinach and spread on top of the casserole.
- Place the dish in the oven for 40-50 minutes. When it’s ready, it will begin to brown on top and will no longer be runny or jiggle. I usually stick a knife in the middle to ensure it’s fully cooked!
This recipe makes six servings, and you can easily pop it on a plate and into the microwave to heat it in the morning. Enjoy!