TURKEY & ASPARAGUS BREAKFAST CASSEROLE
Turkey and Asparagus Breakfast Casserole Perfect for Sunday Brunch!
INGREDIENTS
- 9 eggs
- 1 tsp salt
- 5 stalks asparagus
- 1 tsp pepper
- 1 sweet potato, small or medium
- 1 1/2 tsp chili powder
- 1 lb lean ground turkey
- 1/2 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
INSTRUCTIONS
First, preheat the oven to 350 degrees.
Then, grease a 9x9 or 8x8 baking dish (I grease mine with olive oil and it works perfectly.)
Brown and crumble your ground turkey in a pan over medium-high heat.
After it is golden brown, add 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of chili powder,
1 teaspoon of dried oregano and 1 teaspoon of basil dried. Stir. Remove from heat and set aside.
Peel your sweet potato. Cut it in thirds, then into thin pieces (about 1/4 inch thick). They must be thin so that they quickly become tender in the oven. Arrange them in a single layer in your greased baking dish.
Add your golden turkey in a single layer on the sweet potato slices.
Cut the bottom of the asparagus and discard them. Cut the remaining asparagus in half and place them in a single layer on top of your turkey.
In a large bowl, whisk eggs, water, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon chili powder.
Pour your egg mixture over your asparagus.
Bake 45 to 50 minutes. The center should not be waved when finished. (My oven leans towards 50 minutes for this particular breakfast pan.)
Let sit for 5 minutes. Slice and serve as is. Of course, you can always garnish it with fresh herbs, green onions, hot sauce. Happy Cooking Time.
