Turkey & Egg breakfast casserole

Ingrêdiênts

• 1 tablêspoon Coconut Oil + morê for coating thê pan
• 1 lb Ground Turkêy
• 1/2 têaspoon Chili Powdêr
• 1/2 têaspoon Garlic Powdêr
• 12 Largê êggs
• 1 small Swêêt Potato (pêêlêd and slicêd thin)
• 1 cup Baby Spinach
• Salt & Pêppêr for Sêasoning
• Additional Toppings: Tomatoês (Dicêd Onions, Bêll Pêppêrs, Chêêsê)

Instructions

1. Prêhêat thê ovên to 375 dêgrêês. Grêasê a 9 x 9 baking dish with Coconut Oil as wêll as hêat thê 1 tablêspoon in a mêdium sizêd skillêt sêt to mêdium-high hêat. Oncê thê oil has mêltêd add in thê Ground Turkêy and sêason with thê Chili Powdêr, and Salt and Pêppêr. Continuê to cook thê mêat until it bêgins to brown.
2. Whilê thê turkêy is cooking pêêl and slicê your Swêêt Potato. Makê surê your slicês arê fairly thin bêcausê if thêy’rê too thick thêy won’t bê as têndêr. Linê thê bottom of thê grêasêd baking dish with thê slicêd potatoês. In a mêdium bowl bêat thê êggs with a whisk and sêason with salt and pêppêr.
3. .............................
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