Egg, Sweet Potato and Turkey Breakfast “Lasagna”

by | Jun 2, 2019

Ingredients

  • 2 medium sized yams or sweet potatoes
  • 1 lb Organic Ground turkey
  • 4 eggs – scrambled
  • 2 cups raw spinach
  • 1 cups organic liquid egg whites  
  • 3 cups sliced mushrooms
  • ¼ cup yellow onion, chopped super small
  • 1/3 cup organic canned coconut milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne (optional)
  • Sea salt and pepper, to taste
  • 2 tbsp coconut or avocado oil

Directions

  1. Preheat oven to 375 degrees.
  2. Place a tiny amount or spray of coconut oil on a large skillet over medium heat and add ground turkey. Sprinkle with salt and pepper. Cook until well done, separating meat as much as possible.
  3. In a separate pan, add a tablespoon of oil. Cook onions until they start to caramelize with some salt and pepper, (About 6-8 minutes).
  4. Add mushrooms and cook for a few min, then add the spinach…you can cover it to make it cook faster!
  5. Spiralize or slice the potatoes as thin as possible, if you have a mandolin you can use that! You will create a “lasagna” effect, using the potatoes as the “noodle.”
  6. Spray or coat very thinly, your baking dish with coconut oil or avocado oil. Layer a thing later of the potatoes on the bottom of the dish.
  7. Scramble the coconut milk eggs and egg whites in a bowl with the seasonings.
  8. Add a layer of the veggies and meat to the baking dish, then another layer of potato, followed by a layer of veggies, then meat. Keep layering til you run out!
  9. Then pour the liquid mixture on top, and sprinkle with salt and pepper.
  10. Bake everything for 35-45 min, until all the liquid is cooked through.
  11. Let it cool down, then divide it into 4 servings!
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