Creamy Spinach Potato Breakfast Casserole
Servings: 4
Ingredients
- 1½ tablespoon olive oil divided
- ½ cup yellow onion diced
- 8 ounces 99% raw lean ground turkey
- 2 teaspoons ground chili powder
- ½ teaspoon onion powder
- 3 ounces fresh baby spinach leaves
- 1 tablespoon garlic minced
- 1 tablespoon fresh sage minced
- 2 large eggs
- ⅓ cup fat free milk
- ⅔ cup grated raw potatoes without skin
- ½ cup shredded low moisture Mozzarella cheese
- 2 tablespoons shredded Parmesan cheese or Spanish Manchego
- Salt optional
Pair each serving with:
- 8 ounce glass of milk
Alternate options:
- Substitute ground meat of your choice
- Consider 2 ounces frozen spinach if you don’t have fresh
Instructions
- Preheat the oven to 400F.
- Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.
- Heat ½ tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and sauté for 5 minutes or until soft and fragrant.
- Add the turkey, chili powder, salt (optional) and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.
- Add the remaining 1 tablespoon olive oil and reduce the heat to medium low. Add the garlic and sage and sauté for 2-3 minutes.
- Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.
- In a mixing bowl, whisk the eggs and ⅓ cup milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.
- Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched.
- Serve with remaining 8-ounce glass of milk.