A hearty & filling meal filled with lean ground turkey, eggs, shredded cheddar & chopped veggies! A delicious breakfast that's done in under an hour!
These cold and rainy days have me searching for all things cozy, warm, hearty & comforting! Que this hearty & filling cheddar turkey breakfast casserole. I don't know about you but my casserole "recipes" are always whatever is left in my fridge and needs a home before it goes bad! Call it, a fridge dump if you will. But it tastes delicious and you don't waste any food ;) Odds are if you've got some leftover meat, veggies and cheese, you can pretty much make a casserole with just about anything! Throw in some eggs and it instantly becomes a breakfast casserole! Sign me up!
Cheddar Turkey Breakfast Casserole
Ingredients:
1-16 oz. package 93% lean ground turkey
8 oz. mushrooms, sliced
1 yellow onion, chopped
1 green bell pepper, chopped
6 eggs
1 C shredded cheddar cheese
1 TBSP. olive oil
Salt & pepper, to taste
Garlic powder, to taste
Directions:
Preheat oven to 350º and lightly grease a 9x9 baking dish.
In a small mixing bowl, beat the eggs and set aside.
In a non-stick pan, cook ground turkey 8-10 minutes until browned and fully cooked. Drain any excess fat and set aside.
In another non-stick pan, add in olive oil and sauté mushrooms, onion and green bell pepper. Season with salt, pepper and garlic powder. and cook over medium heat for 6-7 minutes.
Add the cooked ground turkey to the veggies and stir to combine.
Add the turkey and veggies in the greased baking dish and pour the beaten eggs over top of the turkey mixture. Top with shredded cheddar cheese.
Cover with foil and cook for 30 minutes.
Remove the foil and cook until eggs are fully cooked and cheese is bubbling, about another 10-15 minutes. Serve and enjoy!
Servings: 6
Macros per serving: 246 cals | 14g fat | 5g carbs | 25g protein
Cooking Tips:
Mushrooms naturally hold a lot of water. Prep the mushrooms to remove any excess dirt by blotting them with a wet paper towel before slicing them. You do not want to rinse the mushrooms with water, as this will make them even more watery and turn your casserole to mush as they continue to cook down.
If you choose a protein with a higher fat content, like 80% ground turkey or ground beef, I suggest draining the excess fat after the meat is cooked; otherwise, the casserole will "pool" a lot of the fat on top and make for a super mushy and greasy casserole.
How to Store:
This is the perfect recipe for leftovers! I love baking this in an oven-safe baking dish with a lid included for easier storage (and less dishes!) You can just bake it, put the lid on it, and store in the refrigerator up to 3-4 days. If you plan to meal prep this for an on-the-go breakfast, I love using these glass, leak-proof storage containers.