Ingredients
Vegetables
- 1 small onion, diced
- 1 red bell pepper, diced
- ¼ cup fresh chives, finely diced, plus more for garnish
Protein
- 1 lb ground turkey
- 12 eggs
- 2 cups (16 oz) cottage cheese
- 1 cup shredded cheddar cheese
Seasonings & Other
- Oil, for cooking
- 1 teaspoon sea salt, divided
- 1 ½ teaspoons garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Prep: Gather all ingredients and preheat your oven to 375°F (190°C). Grease a 9 x 13-inch casserole dish with oil to prevent sticking during baking.
- Sauté Vegetables: Heat oil in a large skillet over medium heat. Add diced onion and red bell pepper. Cook, stirring occasionally, for about 5-7 minutes or until the vegetables are softened. Remove them from the skillet and transfer to a large mixing bowl.
- Cook Turkey: Add a bit more oil to the same skillet. Add ground turkey along with ½ teaspoon of the sea salt. Stir and crumble the meat as it cooks over medium heat for about 6-8 minutes until lightly browned and cooked through. Transfer the cooked turkey to the bowl with the sautéed vegetables and let cool slightly.
- Prepare Egg Mixture: In a blender, add the remaining ½ teaspoon sea salt, eggs, cottage cheese, garlic powder, black pepper, and finely diced chives. Blend until the mixture is smooth and evenly combined. Alternatively, use an immersion blender in a bowl for mixing.
- Combine: Pour the blended egg mixture into the bowl with the cooled turkey and vegetables. Stir thoroughly to incorporate all ingredients evenly.
- Assemble: Pour the combined mixture into the greased casserole dish and spread it out evenly. Sprinkle shredded cheddar cheese over the top and optionally garnish with extra chopped chives for color.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for an additional 15-20 minutes until the eggs are fully set and the top has turned golden brown.
- Rest and Serve: Let the casserole rest for 10 minutes after baking to allow it to firm up before serving. Slice into portions and enjoy your high-protein breakfast!
Notes
- You can substitute ground chicken or lean ground beef if preferred.
- This casserole can be prepared the night before and baked fresh in the morning for convenience.
- For a lower-fat version, use reduced-fat cottage cheese and cheese.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated in the microwave.
- Adding extra vegetables like spinach or mushrooms can enhance flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
