Breakfast Casserole - Breakfast On The Go!


  • 2 sweet potatoes - peeled, washed and chopped

  • 2 zucchinis - washed, cut lengthwise into four, then chopped into small pieces

  • 1 large yellow onion - chopped

  • 1 bunch of parsley - washed and chopped

  • 2 cups quinoa - cooked

  • 1 lbs extra lean ground turkey - cooked (recipe here)

  • 5 eggs

  • 1 cup egg whites

  • 1 TBS each: salt, pepper, rosemary, oregano, garlic and/or onion powder, chili flakes (optional)

  • Pam cooking spray or 1 TBS of Julian’s Valleys Ghee


  1. Spray Pam cooking oil in a large pot or 1 TBS of Julian’s Valleys Ghee

  2. Add onion and cook for 2 minutes

  3. Add sweet potatoes, zucchini and parsley and cook another 2 minutes

  4. Cover and allow to simmer for 20 minutes, stirring every now and then to avoid sticking (add a little water at a time if needed)

  5. Add cooked quinoa, the ground turkey and all the spices

  6. Stir everything together making sure all is mixed well and remove from heat

  7. In a separate bowl, crack eggs one at a time

  8. Add eggs whites and whisk well together

  9. Pour eggs over the veggies and turkey

  10. Spray an oven-safe Pyrex pan with cooking spray and poor the mixture into the pan

  11. Place in a pre-heated oven on 350 degrees for 30 to 40 minutes

  12. Check if set, then take out the Pyrex from the oven and allow to cool on the counter

  13. Once cooled (about one hour), cut into 6 equal portions

  14. Place portions in plastic containers or Ziploc bags for use during the week. Otherwise, you can also freeze these in the freezer for 2 months.

**Weight Watchers: 6 servings - 8 Smart Points/ serving