A hearty & filling meal filled with lean ground turkey, eggs, shredded cheddar & chopped mushrooms! 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! 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!
1-16 oz. package 93% lean ground turkey (or if you have leftovers, use that!)
8 oz. mushrooms, sliced
1 yellow onion, chopped
1 green bell pepper, chopped
1 C shredded cheddar cheese
Salt & pepper
Lightly grease an 8x8 baking dish. Preheat oven to 350º.
In a non-stick pan, cook ground turkey 8-10 minutes until browned. Drain any excess fat.
Add the mushrooms, onion and green bell pepper to the pan and cook over medium heat for 6-7 minutes and season with salt and pepper to taste.
In a small mixing bowl, beat the eggs and set aside.
Once turkey and veggie mixture is well combined, pour into the greased pan.
Pour the beaten eggs over top of the turkey mixture, then top with shredded 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.
Macros per serving: 246 cals | 14g fat | 5g carbs | 25g protein
*NOTE*: do not rinse mushrooms with water to clean. Mushrooms are already very watery and doing so will turn your casserole to mush. Instead, use a damp paper towel to blot and clean mushrooms before slicing.