High Protein Easy Breakfast Casserole
Breakfast can be a challenging time to meet your protein and veggie goals, as mornings are usually quite busy for all of us! This high protein breakfast casserole is a great Sunday meal prep option that packs protein and lots of colorful veggies into the start of your day! It's also makes for a great addition to a brunch table, or something thoughtful to make for a friend in need of a meal. This casserole has layers of delicious flavor, and the aroma that fills your kitchen as it bakes will have your mouth watering!
PREP TIME
25 minutes
COOK TIME
35 minutes to 45 minutes
INGREDIENTS
13
Serves: 15
Ingredients
- 999 Frozen Hash Browns, trader joes hashbrown patties
- 1 tsp1 tsp1 tsp Avocado Oil
- 1 cup1 cup1 cup White Mushrooms, Raw, diced
- 1 cup1 cup1 cup Red Bell Pepper, diced
- 1 cup1 cup1 cup Vidalia Onion, diced
- 1 cup1 cup1 cup Broccoli, diced
- 1 lb1 lb1 lb Pasture Raised Ground Turkey - US Wellness Meats
- 2 tsp2 tsp2 tsp Breakfast Blend - Primal Palate
- 12 whole12 whole12 whole Eggs, large eggs
- 3/4 cup3/4 cup3/4 cup Half and Half, or milk
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt - Primal Palate
- 1/2 tsp1/2 tsp1/2 tsp Black Peppercorns, Ground Fresh
- 1/2 cup1/2 cup1/2 cup Unexpected Cheddar Cheese - Trader Joe's, grated
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place your hashbrown patties on the bottom of a 9x13 rectangular baking pan. I used USA pan which has straight walls.
- I used the Trader Joe's frozen hashbrown patties for this recipe, and 8 full hashbowns fit on the bottom of the pan, and then I had to cut one in half to fill the remainder of the space on the bottom.
- Heat a cast iron skillet over medium heat, and spray with avocado oil, or your choice of cooking oil.
- Add the diced veggies to the skillet, and saute until they start to soften, about 3 minutes.
- Add the ground turkey to the skillet, and stir it along with the veggies as it browns.
- Season the veggies and ground turkey with the Breakfast Blend seasoning, and stir to evenly combine.
- Continue to cook the veggies and ground turkey until the turkey has been fully crumbled into small pieces and is evenly browned, and the veggies are soft. About 5-7 minutes. Turn off the heat and set this aside.
- Preheat your oven to bake at 350 degrees F.
- Crack your eggs into a large mixing bowl. Pour in the half and half, and season with salt and pepper. Whisk the eggs and half and half together.
- Scoop the meat and veggie filling over the hashbrowns in the baking pan, covering the hashbrowns as evenly as possible. It's okay if it's not fully even. You just want a relatively even distribution of filling.
- Pour the whisked eggs over the hasbrowns, turkey and veggies.
- Place the casserole in the oven on the center rack. Bake at 350 for 35-45 minutes, or until the eggs are set. You can jiggle the pan to see if it's ready. If the eggs still wobble it needs more time.
- When the casserole has about 5 minutes left, sprinkle the grated cheese on top so that it melts in the last few minutes of baking.
- Remove from the oven, and allow to cool, and then slice and enjoy.
- You can enjoy this breakfast over the course of a few days, or freeze it into portions for a future breakfast.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Gluten Free Grain Free Meat Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 101 |
| Fat: | 6 g |
| Carbohydrates: | 4 g |
| Protein: | 10 g |
| Cholesterol: | 34 g |
| Sodium: | 133 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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