Egg/Turkey Breakfast casserole
6 large whole eggs (426 cal)
2 c All Whites liquid egg whites (267 cal)
16 oz Jennie-o Lean ground turkey (90%) (640 cal)
3 c Dole baby spinach (13 cal)
2 cups diced raw sweet potato (229 cal)
1 tsp chili powder, Salt/pepper to taste
*Preheat oven to 375◦
and grease 9x9 baking pan with Pam to start. Then cook ground turkey over the
stove at medium heat until brown. Add seasoning to ground turkey, and after
it’s cooked let it sit over stove while you prep other ingredients. Slice and
dice sweet potatoes into small cubes and add to greased 9x9 baking pan. Next
add the ground turkey. Then wisk together eggs/egg whites and pour into pan
over the potatoes and turkey. Top with spinach and additional seasoning if
you’d like. Bake in oven 35-40 minutes. (Eggs will just begin to brown and the
casserole should be firm throughout).
Yields 6
servings, 263 cal/serving
Macros:
9.6 g/ 29.4 g/ 12.1g
ENJOY!
Comments
Post a Comment