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High-Protein Breakfast Casserole



  • 3/4lb 93% lean ground turkey
  • 2 sweet potatoes (~360g, diced; you can also use red potato)
  • 5 eggs
  • 10 egg whites
  • 1 large zucchini (chopped)
  • 2 red bell peppers (diced)
  • 1 cup chopped Portobello mushrooms
  • 1/3 cup skim milk
  • 1 1/4 cup reduced fat cheddar
  • Seasoning:
    • 1 tablespoon garlic (minced or paste)
    • 1 tablespoon Italian seasoning
    • sea salt & pepper to taste (after it is cooked)


Step 1

Set oven to 420F.

Step 2

Dice raw sweet potatoes into small pieces and spread them out on a baking sheet. Bake them in the oven for about 15 minutes.

Step 3

While the sweet potatoes are baking, prepare the ground turkey and eggs. Set a (nonstick) skillet on medium-high heat and toss in turkey. Add garlic and Italian seasoning to the skillet and chop and stir. Once the meat is completely cooked and no longer pink (about 6-8 minutes), remove it from the heat.

Step 4

In a bowl beat together eggs, skim milk and a few pinches of sea salt & pepper.

Step 5

In a large casserole dish (8×8) or individual baking tins, add the cooked ground turkey, sweet potato, zucchini, mushrooms and bell pepper. Finally, pour in the eggs and top with reduced fat cheddar.

Step 6

Bake in the oven for about 25 minutes at 420F.