Turkey & Potato Breakfast Casserole

Servings: 6

Ingredients:

• 1 tbsp Extra Virgin Olive Oil (divided)

• 680 grams Extra Lean Ground Turkey

• 1/4 tsp Sea Salt (divided)

• 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid)

• 1 1/2 cups milk of choice

• 4 Eggs

• 1/4 tsp Oregano

• 170 grams Cheddar Cheese (shredded)

  Directions:

• Preheat the oven to 400ºF (205ºC). Use half the oil to grease a baking dish.

• Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish.

• Sprinkle the shredded potato evenly over the cooked turkey.

• In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through.

• Let it cool slightly before cutting into squares. Enjoy!

Nutritional Info:

• Protein: 34g

• Fat: 25g

• Carbs: 14g

• Fibre: 2g

• Cals: 414