High Protein Breakfast Casserole
A make-ahead high protein breakfast casserole with homemade turkey sausage, eggs, blended cottage cheese, sweet potato and spinach. About 33g of protein per square.
Ingredients
Turkey sausage
- 1/2 tbsp olive oil
- 1 lb lean halal ground turkey 93% lean
- 1 tsp pure maple syrup
- 1 tsp dried rubbed sage
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Vegetables
- 1 tbsp olive oil
- 1 medium sweet potato peeled and cut into 1/3-inch cubes
- 1 medium yellow onion finely diced
- 1 medium red bell pepper finely diced
- 1/4 tsp kosher salt
- 3 tbsp water
- 3 cloves garlic minced
- 3 cups baby spinach packed, roughly chopped
Egg mixture
- 10 large eggs
- 1 cup liquid egg whites
- 1 1/2 cups full-fat cottage cheese blended smooth
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups sharp cheddar cheese freshly shredded, divided; microbial rennet
- 1/4 cup green onions thinly sliced
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Heat 1/2 tbsp olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey, maple syrup, sage, thyme, smoked paprika, 3/4 tsp salt and 1/2 tsp pepper. Cook 6 to 7 minutes, breaking it into crumbles, until cooked through. Spread in the baking dish.
- Add 1 tbsp olive oil to the skillet over medium heat. Add the sweet potato, onion, bell pepper and 1/4 tsp salt and toss for 2 minutes. Add the water, cover and steam for 5 minutes until tender. Uncover, add the garlic and spinach and stir for 60 to 90 seconds until wilted and dry. Spoon over the turkey.
- Blend the cottage cheese for 30 seconds until smooth. Whisk the eggs, egg whites, blended cottage cheese, Dijon, garlic powder, 1/4 tsp salt and 1/4 tsp pepper until frothy. Stir in 1 cup of the cheddar.
- Pour the egg mixture over the turkey and vegetables, pressing the fillings down gently. Top with the remaining 1/2 cup cheddar and the green onions.
- Bake uncovered for 35 to 38 minutes, until the edges are golden and the center is set and reads 165°F (74°C).
- Let rest for 10 minutes, then cut into 8 squares. Serve warm or pack for meal prep.
Notes
To make ahead, let the turkey and vegetables cool for 15 minutes before adding the eggs, cover and refrigerate up to 24 hours, then bake 40 to 44 minutes. Store squares in the fridge for up to 4 days or freeze up to 3 months. Reheat at 70% power for 60 to 75 seconds. Use halal ground turkey and cheese made with microbial or vegetable rennet.