Hi-Protein Veggie Egg Casserole

Are you one of those people who go to bed with this plan - i'm going to wake up early, workout, get ready and wear something REALLY cute, and make a super healthy breakfast to start off my day perfect...? But then morning rolls around & we just press snooze a few too many times and next thing we know we have turned off all of our alarms and all those plans we made before bed are shattered.

Let me tell you, I WAS one of those people. I can honestly say that even if I wake up late and nothing else gets done, my healthy breakfast is ready to go because I prepped it the Sunday before! Hallelujah for meal prepping, right?!

This recipe, might become you're weekly breakfast MUST. Whether it's prepped ahead and put in the freezer for mornings you just run out of time to make your superfood shake, or if you make it ahead so the kids have a nutritious breakfast (seriously get rid of the cereal... after this post you have no reason to keep it around!).

This Hi Protein Egg Casserole can be tweaked to whatever ingredients you prefer - but i'm going to give you my favorite combo & i'm pretty positive you'll love it too! :)

Hi-Protein Veggie Egg Casserole

Serves: 10

Ingredients:

• 1 lb 97% lean ground turkey
• 1 lb lean turkey sausage (I like Jennie-O brand)
• 3 sweet potatoes cut into thin rounds
• 1 tablespoon extra virgin olive oil 
• 7 eggs
• 12 egg whites
• 2 large zucchini (chopped)
• 2 red bell peppers (diced)
• 1 onion, chopped
• 2 cup chopped Portobello mushrooms
• 1 10 oz. bag of spinach (i've also used chopped kale and it's amazing!)
• 3 tomatoes, optional 

Seasoning:

• 1 tablespoon minced garlic 
• 1 tablespoon Italian seasoning (I use the EVERYTHING seasoning from flavorgod - but if you don't have it, italian will work)

 Instructions:

• Preheat your oven to 425F
• Cut up all of your veggies & sweet potatoes and set aside.
• Add 1 tablespoon of olive oil, your minced garlic, and chopped onion into a large pot on medium heat and cook until onion is halfway translucent. 
• Add the rest of your veggies to the pot and stir around. Reduce your heat to medium-low and put a lid on the pot. Stirring occasionally, let veggies cook down until they're soft. **You do not want to skip this step because if you forget to cook your veggies before throwing them into your casserole, your casserole will turn out extremely watered down.**
• While your veggies cook, add your ground turkey and turkey sausage to another pan to cook. Cook until there is no pink viable.
• Next, in a bowl, mix 7 eggs and 12 egg whites. 
• Once veggies are cooked, drain ALL the extra liquids out. Then add in your ground turkey & turkey sausage.

• Spray (2) baking dishes with a olive oil. Add your sweet potato rounds to cover the bottom of the dishes. You'll need 2 11x7 sized sizes.
• Next add your turkey and veggie mixture on top of the sweet potatoes.
• Next, pour your egg mixture evenly between the two dishes.
• Top with sliced tomatoes. 
• Cover each dish with aluminum foil.
• Bake for 25 minutes at 425F. **NOTE: Check after 25 minutes, if still slightly watery, cook     another 10 minutes. Keep checking until there is no more liquid consistency in the casseroles.**

Sometimes your egg casserole may want to play this game where it makes these massive bubbles... but don't worry. They go away on their own ;)

NOTE: I love adding avocado to my egg casseroles along with Trader Joe's pineapple salsa! SO GOOD!

1 Serving (21 day fix) - 1.5 Red, 1 Yellow, 1 Green