Breakfast casserole

Ingredients

• 3/4 lb 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

Instructions

1. Set oven to 420F.
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.
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.
4. In a bowl beat together eggs, skim milk and a few pinches of sea salt & pepper.
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.
6. Bake in the oven for about 25 minutes at 420F.