Whole30 Breakfast Casserole

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Ground Turkey, 99% Lean(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  1 ½ teaspoons kosher salt (divided)
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  Sage, Fresh(5g)
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  Italian seasoning(5g)
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  1/2 teaspoon ground black pepper
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  Red pepper flakes(1g)
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  Spinach
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  Garlic(15g)
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  Egg, Whole, Large
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  Almond Milk, Unsweetened(120g)
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  Hashbrowns, Frozen, Uncooked(284g)
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  Green Onion (Scallion)

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat for 1 minute. Add the onion and cook 5 minutes, stirring occasionally, until softened and lightly browned.
2. 2Add the ground turkey, sage, Italian seasoning, and red pepper flakes to the skillet. Break the meat into small pieces and cook 7–9 minutes over medium-high heat, stirring frequently, until no longer pink and cooked through. Drain any excess fat if needed.
3. 3Add the spinach, garlic, and half of the green onions to the skillet. Cook 1–2 minutes over medium heat, stirring to distribute the spinach evenly, until wilted. Remove from heat and let cool 2–3 minutes.
4. 4In a large bowl, whisk together the eggs and almond milk until fully combined.
5. 5Layer the frozen hashbrowns evenly in a 9×13-inch baking dish. Scatter the cooled turkey and vegetable mixture over the hashbrowns, then gently pour the egg mixture over the top, spreading evenly.
6. 6Cover the baking dish tightly with foil and refrigerate until ready to bake, or proceed immediately. Bake covered at 350°F for 20 minutes, then uncover and bake 15–20 additional minutes until the edges are golden brown and the center is set (internal temperature 165°F when tested with a fork).
7. 7Remove from heat and let cool 5 minutes. Sprinkle the remaining green onions over the top.
8. 8Cut into 10 equal portions and divide evenly into 10 airtight containers while still warm. Refrigerate or freeze for meal prep.