Let your visitors enjoy delicious and easy to make breakfast during the holiday.
Ingredients for 6-8 servings.
6 slices of bread (Ezekiel bread), crust removed.
1 lb ground turkey or turkey sausage
2 tsp fennel seeds
2 cups freshly shredded cheddar cheese, divided.
1 red bell pepper, chopped
1/2 small onion, chopped
6 small stalks crisp asparagus, chopped small
8 ounces mushrooms, chopped
4 ounce can dice green chiles.
2 cups unsweetened coconut milk, or unsweetened almond milk.
8 large eggs
1 tsp ghee
1/4 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
1 tsp dry mustard powder.
1/2 tsp freshly ground black pepper.
1/2 tsp sea salt.
Grease a 9×13-inch baking dish with avocado oil or ghee.
In a large mixing bowl, whisk eggs, milk, garlic powder, oregano, paprika, mustard, sea salt and black pepper set aside.
In a large skillet over medium-high heat, brown and crumble your turkey with the fennel seeds, drain any liquid and set aside.
Use the same skillet add in your diced onion, bell pepper, asparagus and mushrooms, saute until slightly tender(about 3-5 minutes).
Now stir in the green chiles and cook for an additional 3 minutes.
To assemble your casserole, arrange bread slices onto the bottom of your greased baking dish.
Sprinkle 1/2 of your shredded cheese on top of that.
Add a layer of cooked ground turkey, then vegetables on top.
Gently pour in the egg mixture over top of everything.
Cover your dish with aluminium foil, or plastic wrap and place in the refrigerator, on a flat shelf. Allow sitting overnight.
In the morning, preheat your oven to 350 F.
Remove your egg bake from the fridge.
Remove the foil and sprinkle remaining cheese on top.
Bake your casserole egg bake, uncovered for 50-60 minutes or until golden brown on top.
Once done, remove from the oven and allow the casserole to cool at room temperature for 15 minutes.
Slice and serve.
Post Credits @healthandfashion