- Home
- In The Kitchen
- recipes
- Creamy Spinach Potato Br...
- Share
-
-
-
-
-
-
Creamy Spinach Potato Breakfast Casserole
10 Prep Time
minutes
35 Cook Time
minutes
45 Total Time
minutes
4 Serving
size
Recipe courtesy of got milk?
Print Recipe
Ingredients
- 1 1/2 tbsp olive oil, divided
- 1/2 cup yellow onions, diced
- 8 oz 99% lean ground turkey, raw
- 2 tsp ground chili powder
- 1/2 tsp onion powder
- 3 oz fresh baby spinach leaves
- 1 tbsp garlic, minced
- 1 tbsp fresh sage, minced
- 2 large eggs
- 1/3 cup fat-free milk
- 2/3 cup grated raw potatoes, peeled
- 1/2 cup shredded low-moisture Mozzarella cheese
- 2 tbsp shredded Parmesan cheese or Spanish Manchego
- salt (optional)
Alternate options:
- Substitute ground meat of your choice
- Consider 2 oz frozen spinach if you don’t have fresh
Preparation
- Preheat the oven to 400°F. Grease a small 3-cup casserole dish or ovenproof skillet with non-stick spray.
- Heat 1/2 tablespoon olive oil in a non-stick skillet over medium-high heat. Add the onions and sauté for 5 minutes or until soft and fragrant. Add the turkey, chili powder, salt (optional) and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.
- Add the remaining 1 tablespoon olive oil and reduce the heat to medium low. Add the garlic and sage and sauté for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.
- In a mixing bowl, whisk the eggs and 1/3 cup milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.
- Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched.
- Serve with an 8-ounce glass of milk.
- SHARE
-
-
-
-
-
-
-
