Creamy Spinach and Potato Breakfast Casserole

• olive oil↗1.5 tablespoon

  divided

• diced yellow onions0.5 cup
• raw 99% lean ground turkey↗8 ounce
• chili powder↗2 teaspoon
• onion powder↗0.5 teaspoon
• fresh baby spinach leaves↗3 ounce
• minced garlic1 tablespoon
• minced fresh sage1 tablespoon
• large eggs↗2
• fat free milk↗0.33333333333333 cup
• grated raw potatoes, without skin0.66666666666667 cup
• shredded low moisture Mozzarella cheese0.5 cup
• shredded Parmesan cheese↗2 tablespoon
• salt and pepper

  to taste

Step-by-step instructions

1. 1

   Prepare: Preheat the oven to 400 degrees. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.

2. 2

   Turkey: Heat 1/2 tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and saute for 5 minutes or until soft and fragrant. Add the turkey, chili powder, and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.

3. 3

   Spinach: Add the remaining 1 tablespoon olive oil to the pan and reduce the heat to medium low. Add the garlic and sage. Saute for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.

4. 4

   Eggs: In a mixing bowl , whisk the eggs and milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.

5. 5

   Bake: Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched. Season with salt and pepper to taste.