BREAKFAST - Creamy Spinach and Potato Breakfast Casserole

By Aemelia

Ingredients

• 1 1/2 tablespoon olive oil, divided
• 1/2 cup diced yellow onions
• 8 ounces raw 99% lean ground turkey
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 3 ounces fresh baby spinach leaves
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh sage
• 2 large eggs
• 1/3 cup fat free milk
• 2/3 cup grated raw potatoes, without skin
• 1/2 cup shredded low moisture Mozzarella cheese
• 2 tablespoons shredded Parmesan cheese
• salt and pepper to taste

Details

Servings 3
Adapted from pinchofyum.com

Preparation

Step 1

Prepare: Preheat the oven to 400 degrees. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.
Turkey: Heat ½ tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and saute for 5 minutes or until soft and fragrant. Add the turkey, chili powder, and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.
Spinach: Add the remaining 1 tablespoon olive oil to the pan and reduce the heat to medium low. Add the garlic and sage. Saute for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.
Eggs: In a mixing bowl, whisk the eggs and milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Manchego cheese.
Bake: Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched. Season with salt and pepper to taste.