Simple Breakfast Egg Casserole

A hearty, protein-packed casserole made with turkey sausage, kale, turnip, and eggs—perfect for a quick and nutritious meal.

Allowed for Ideal Protein phases 1 to 3.

Serving size

Ingredients

½ tbsp. Olive Oil
1 Shallot, Diced
1 Medium Turnip Finely Diced
3 cups Kale, Chopped
16 oz. Turkey Sausage
12 Large Eggs
¼ tsp. Salt
¼ tsp. Black Pepper
¼ tsp. Crushed Red Pepper Flakes

Preparation

Step 1

Preheat oven to 350°F (175°C). Grease a baking dish with cooking spray.

Step 2

In a large skillet, cook the turkey sausage over medium heat, breaking it up into small pieces. Once browned and cooked through, transfer to a plate and set aside.

Step 3

In the same skillet, heat the olive oil over medium heat. Add the diced shallot and turnip, and sauté until softened.

Step 4

Add the chopped kale to the skillet and cook for 2-3 minutes, or until wilted. Season with salt, pepper, and crushed red pepper flakes.

Step 5

Add the cooked sausage back into the skillet and stir everything together.

Step 6

In a large bowl, whisk the eggs and season with salt and pepper. Pour the egg mixture over the vegetable and sausage mixture into the skillet.

Step 7

Pour everything into the greased baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the eggs are fully set and lightly golden on top.

Step 8

Let the casserole cool for a few minutes before slicing and serving.

Step 9

Enjoy!

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