Turkey & Sweet Potato Breakfast Casserole
55 min393 kcal each
Roasted sweet potato, Italian-seasoned turkey, zucchini, peppers and mushrooms set in eggs and egg whites under melted cheddar. A dense, high-protein bake that portions cleanly.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 5 servings- Lean ground turkey (93%)340 g
- Sweet potato360 g
- Eggs5 piece
- Egg whites10 piece
- Zucchini1 piece
- Red bell pepper2 piece
- Portobello mushrooms85 g
- Skim milk80 ml
- Cheddar, reduced-fat, grated140 g
- Garlic3 clove
- Italian seasoning1 tbsp
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 15 min · cook 40 min- Heat the oven to 215 °C. Dice the sweet potato small, spread on a lined tray and roast for 15 minutes.
- Brown the turkey with the garlic and Italian seasoning in a non-stick pan over medium-high heat until no pink remains, 6–8 minutes.
- Beat the eggs, egg whites and milk with salt and pepper.
- Layer the turkey, sweet potato, diced zucchini, peppers and mushrooms in a 20 × 30 cm dish, pour over the eggs and top with the cheddar.
- Bake for 25 minutes until puffed and set.
- Keeps 4 days in the fridge. Reheat portions for 60–90 seconds.
Nutrition
per servingCal
393
Protein
37g
Carbs
23g
Fat
17g
Of 8.4g of sugar per serving, 0g is added sugar.
Of 17g of fat per serving, 6.7g is saturated.
