Egg and Turkey Bacon Breakfast Casserole
This is one of my favorite breakfast meal prep recipes. It’s easy, simple, packed with protein, and super delicious. It also has lots of potassium, vitamin c, and iron to help you get in all of your micronutrients too.
3 medium russet potatoes
2 tablespoons coconut oil
10 extra large eggs
2 cups of liquid egg whites
1 cup of diced red onion
1 cup chopped green bell pepper
4 diced white mushrooms
2 diced Roma tomatoes
½ cup of Mexican style finely shredded cheese (reduced fat if desired)
5 pieces of uncured peppered turkey bacon
Preheat oven to 400 degrees. Wash potatoes and cut into small, cubes. Line a baking sheet with parchment paper and place potatoes onto baking sheet. Drizzle coconut oil over the potatoes until well covered. Sprinkle salt, pepper, and paprika to taste over potatoes. Stir the potatoes around on the baking sheet until the potatoes are evenly coated. Bake in the oven for 20 minutes or until the potatoes can be easily pierced with a fork. Remove from oven and reduce temperature of the oven to 325 degrees.
While the potatoes are cooking, crack eggs and add egg whites to a large mixing bowl. Beat the eggs and mix well. Add the red onion, pepper, mushrooms, tomatoes, and cheese. Stir until evenly mixed.
Spray an 11x15 glass baking dish with non stick spray. Take potatoes and add to the bottom of the baking dish, spreading evenly over dish. Take egg mixture and pour over potatoes. Take the turkey bacon and place the strips on top of the egg mixture so they are just lying on top. Do not submerge the turkey bacon in the egg mixture.
Place baking dish uncovered in the 325 degree oven. Bake for 45-60 minutes or until the center of the casserole can be pierced with a fork without having any liquid egg on the fork.
Meal prep ideas
Cut the casserole into 10 pieces and store in the fridge for up to 5 days. You can also freeze the individual portions for a longer shelf life. Reheat in the microwave for 1-2 minutes if refrigerated or 3-5 minutes if frozen.
Approximate Nutrition for 1 of 10 pieces
Fat: 11 grams
Carbohydrates: 16 grams
Protein: 19 grams