Creamy Spinach and Potato Breakfast Casserole

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Chili powder

  Spices

  2 tsp or 5g

• Onion powder

  Spices

  ½ tsp or 1g

• Spinach

  Raw

  3 cup or 90g

• Garlic

  Raw

  1 tbsp or 9g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ⅓ cup or 81g

• Potato

  Flesh and skin, raw

  1 Potato small or 170g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.
2. Heat half of the olive oil in a nonstick skillet over medium-high heat. Add the chopped onions and sauté for 5 minutes until soft and fragrant.
3. Add the ground turkey, chili powder, and onion powder. Cook until the turkey is browned and crumbled. Transfer to a bowl and set aside.
4. Add the remaining olive oil to the pan and reduce the heat to medium-low. Add the minced garlic and sage, sauté for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.
5. In a mixing bowl, whisk together the eggs and milk. Add the cooked turkey, spinach, grated potatoes, and shredded Mozzarella cheese. Stir until combined and transfer to the prepared casserole dish. Top with Parmesan cheese.
6. 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.

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