Potato & Turkey Breakfast Casserole

Makes 3 servings

Macros: 215 cal, fat 10g, carbs 14g, fibre 2g, protein 17g


1 Yellow Potato (chopped into small cubes)

113g Turkey Sausage (casing removed)

1 cup Kale Leaves (finely chopped)

1/4 cup Cherry Tomatoes

4 Eggs

1/4 cup Unsweetened Almond Milk

1/3 tsp Sea Salt


Preheat the oven to 400ºF (204ºC).

Bring a pot of water to a boil. Place the potatoes into the water and cook until tender.

Meanwhile, in a pan over medium heat, brown the sausage, breaking it into small pieces as it cooks. When the sausage is no longer pink, add the chopped kale to the pan and cook until just wilted.

Add the cooked potatoes and sausage mixture to a baking dish. Then add the tomatoes. In a mixing bowl, whisk together the eggs, milk and salt. Pour the egg mixture into the baking dish making sure the potatoes, sausage mixture and tomatoes are equally covered with eggs.

Bake for 25 to 28 minutes or until eggs are set and firm to the touch. Cut into squares and serve immediately. Enjoy!

Baking Dish: For six servings, use an 8.5 x 11.5-inch or 9 x 9-inch baking dish.

Leftovers: Refrigerate in an airtight container for up to 3 days.

Vegetarian option: Omit the sausage completely or substitute it for additional

vegetables like bell pepper and mushrooms.

No Kale: Use spinach or Swiss chard instead.

No Tomato: Use chopped bell pepper instead.

No Sausage: Use bacon or ground pork instead.







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