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. 1Preheat your oven to 350 degrees F and mist a 9x13-inch baking dish with nonstick spray.
2. 2Heat a large skillet over medium-high heat. Add the onion and let cook until it begins to soften and brown, about 5 minutes. Add the turkey, 1 teaspoon kosher salt, sage, Italian seasoning, black pepper, and red pepper flakes. Break up meat into small pieces and continue to brown until it cooks through completely, about 7 additional minutes. Drain away any excess grease (you may have some if you use pork).
3. 3Add the spinach, garlic and half of the green onions. Cook for 1 to 2 minutes, distributing the spinach as evenly as possible. Remove from the heat and let cool slightly.
4. 4In a large bowl, beat the eggs and milk.
5. 5Scatter the hash browns in the bottom of the baking dish. Sprinkle with the remaining ½ teaspoon salt. Scatter the meat and sausage mixture over the top of the hash browns. Gently pour the egg mixture over the top. Sprinkle with the remaining green onions. Cover the pan with foil.
6. 6Bake immediately or you can cover and refrigerate it overnight! (See blog post for suggestions).
7. 7Bake covered for 20 minutes, then uncover and continue baking for 15 to 20 additional minutes, until the casserole is golden at the edges and the eggs are set in the center. Let cool 5 minutes before serving. Enjoy!