When you want a great hot breakfast in the morning, the odds are that you feel your only options are to either toss an egg in a pan or make oatmeal. While those are both lovely, when you choose a breakfast casserole made to fit your nutrition and weight management needs, you can make sure you have everything you need in a hot breakfast all week long with minimal effort.
This breakfast casserole not only tastes great, freezes well and heats up wonderfully, but it’s also jammed with protein and nutrients. All you need to do is whip one up on the weekend, portion it out, tossing some into your freezer and some into your fridge, and heat them up every morning so you’ll be able to enjoy quick, delicious nutrition.
It’s no wonder these types of breakfast casserole have become immensely popular not only at breakfasts but also brunches, bridal showers and other social events that can occur early in the day.
This breakfast casserole recipe needs about ten minutes of prep time and fifty minutes of cook time. So in one hour, you’ll have all your breakfasts for the entire work week. It gives you eight portions, which means you’ll have room for one and a sliver portions each morning (because everyone loves the chance to have just a teensy bit more!).
It takes six eggs plus a cup of liquid egg whites, half a pound of lean ground turkey, a touch of olive oil for the pan, crimini mushrooms (sliced), a quarter of an avocado, half a white onion (diced), three ounces of light feta cheese, one cup of baby spinach, half a cup of cheddar cheese, and a dash of black pepper.
To make it, add the olive oil to a pan on the stove and brown the ground turkey. Preheat the oven to 350 degrees and start whisking together all the eggs and egg whites. Add the mushrooms, onion, avocado, spinach and feta cheese to the egg mixture. Once the turkey is just cooked, add that to the mixture, too, and stir until everything has been evenly mixed. Add your dash of pepper and pour the whole thing into a very lightly oiled baking dish. Bake until set, which should take around 45 minutes or so. Add the cheddar cheese to the top for the last five minutes of baking, to let it melt. Let it cool then cut into portions for your week. Leave the first two in the fridge, but the rest can go in the freezer for the remainder of the week.