turkey, egg & sweet potato breakfast bake {with a kick}

Y’all. This breakfast bake is one of the most delicious breakfast/brunch meals I’ve ever made, hands down. It is easy, healthy and delicious – what more could you ask for?! It fed 4 hungry adults, with 1 piece leftover. I made it a little spicy, but you can omit the jalapenos and sriracha if you don’t want the kick.

ingredients:

  • one dozen eggs, or the equivalent in egg alternative, whisked well in a mixing bowl bowl (Note: I used ~half egg beaters/~half eggs, because I had egg beaters that needed to be used up.)
  • 1 lb ground turkey (or other lean meat)
  • ~ 1 cup baby spinach
  • 1 small sweet potato, peeled and sliced into thin rounds
  • salt & pepper
  • 1/2 tsp chili powder
  • jalapeno slices (If you don’t like spicy, omit these!)
  • oil of choice, for cooking turkey (I used coconut)
  • sriracha (optional, for serving)

tools:

  • casserole dish (I used a 9 x 9)
  • medium skillet (for cooking the ground turkey)

directions:

Preheat your oven to 375* F. Cook the ground turkey, or lean ground meat of choice, with chili powder, salt and pepper to taste, on medium heat in your oil of choice until cooked through. It is done when the turkey is no longer pink. While the turkey is browning, grease up your casserole dish and line with the sweet potato rounds, also lining the sides of the dish. (Note: I broke several rounds in half and used those to line the sides.)

Cover the sweet potatoes with the cooked ground turkey, then pour the whisked eggs (add more salt and pepper) over the turkey and lightly mix, ensuring the turkey is evenly distributed. Top with the spinach, and press it down lightly into the egg mixture so some of the eggs cover the spinach. I then sprinkled 7-8 “sweet & spicy” jalapeno slices on top of the spinach. It’ll look something like this:

pre-cook

Put the dish in the oven and cook for 35-36 minutes until the edges begin to brown and release from the sides of the casserole dish. The eggs should be firm if you slightly shake the dish.

…and, voila! I cut it into 6 servings using a spatula, and served with sriracha for a spicy brunch of deliciousness. Eat up, y’all!

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