Turkey & Asparagus Breakfast Casserole

Ingredients

• 1 lb lean ground turkey
• 1 sweet potato (small or medium)
• 5 stalks asparagus
• 9 eggs
• 1/2 cup water
• 1 tsp salt
• 1 tsp pepper
• 1 1/2 tsp chili powder
• 1 tsp dried oregano
• 1 tsp dried basil

Method

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease a 9 x 9 or 8 x 8 baking dish. (I grease mine with olive oil and it works perfectly.)

3. 3

   Brown and crumble your ground turkey in a skillet on medium high heat.

4. 4

   After it's browned add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Stir. Remove from heat and set aside.

5. 5

   Peel your sweet potato. Slice it into thirds and then into thin pieces (approximately 1/4 inch in thickness). They need to be thin so they'll get tender quickly in the oven. Lay them in a single layer in your greased baking dish.

6. 6

   Add your browned turkey in a single layer on top of the sweet potato slices.

7. 7

   Trim bottom of asparagus and discard. Cut remaining asparagus in half and lay in a single layer on top of your turkey.

8. 8

   In a large bowl whisk together eggs, water, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon chili powder.

9. 9

   Pour your egg mixture over your asparagus.

10. 10

    Bake for 45 - 50 minutes. Center should not be wiggly when finished. (My oven leans toward 50 minutes for this particular breakfast casserole.)

11. 11

    Let sit for 5 minutes. Slice and serve as is. Of course you can always top it with fresh herbs, green onions, hot sauce, or a drizzle of Easy Dairy Free Ranch Dressing.