Turkey and Egg Breakfast Casserole

16 oz Jenny-O turkey store ground turkey 12 serving Archer Farms Organic Free Range Cage Free Eggs 1 sweetpotato, 5" long Sweet potato 1 cup Spinach, fresh 1 tbsp Chili powder .5 tsp Salt (table) (by CYNDYY1) 1 tsp Pepper, black

The recipe can be topped with sliced tomatoes, peppers, green onion or cheese if not concerned about diet restrictions.

Preheat oven to 375 degrees. Grease a 9x9 pan with Coconut Oil as well as heat 1 tablespoon coconut oil (olive oil and avocado oil work as well) in a medium sized skillet set to medium-high heat. Once the oil has melted add in the ground turkey and season with the chili powder, salt and pepper. Cook until it begins to brown. While the turkey is cooking peel and slice your sweet potato. Slice fairly thin so they are more tender when they cook. Line the bottom of the baking dish with the sliced potatoes. In a medium bowl beat the eggs and add in salt and pepper. Top the potatoes with the turkey and then pour the eggs on top. Layer the spinach on top of the eggs as well as any additional topping you would like to add. Place the dish in the oven and cook for 35 - 40 minutes until the eggs have set.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user NANCYMALLON4.