Paleo, Whole30, GF, DF
I am in my third week of my new job and I was so excited for the weekend, I mean it’s Fri-yay for a reason right?. However, my husband left work early because my daughter has an ear infection and then a few hours later, I got a call that my son was puking at daycare. You just can’t make this stuff up lol. Life is freaking crazy sometimes, which is why meal prep has been my new favorite thing. This Turkey and Kale Breakfast Bake was perfect for our busy mornings. I loved it with some Franks hot sauce or some compliant salsa.
I used turkey for this recipe because I wanted to switch things up a bit, but you can use whatever ground meat that you like. Italian sausage would even be great in this! Kale is my favorite leafy green to use in a bake because it holds up really well and adds lovely flavor and texture. Now if you are making this Whole30 compliant, make sure to check the labels on your shredded potatoes. It seems silly, but a lot brands add weird preservatives. I love to buy the Sprouts brand, the only ingredient is potatoes.
A lot of breakfast bakes can end up dry and that just doesn’t work well for meal prep since you will have to heat it up again. The biggest trick is to take it out of the oven when there is still just a little jiggle in the middle. It will finish setting in the pan while it cools. Which leads me to my next trick, let it cool completely before you cut it into slices. Store it in an airtight container in the fridge for 3-5 days.
I sure hope that next week isn’t as crazy as this one, but at least I will have healthy meals prepped for the family hahaha. Here are some more of my favorite Whole30 meal prep ideas….
- Greek Turkey Meatball Meal Prep Bowls
- Beef Taco Meal Prep Bowls
- Meal Prep Breakfast Bowls
- Thai Meatball Meal Prep Bowls
- Freezer Friendly Beef Stew
Shop These Meal Prep Containers:
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Turkey and Kale Breakfast Bake
- 2 Tbls Avocado Oil or fat of choice
- 1 lb Ground Turkey
- 1/2 tsp Fennel Seeds
- 1/4 tsp Crushed Red Pepper Flakes
- 1/4 tsp Marjoram
- 1/2 tsp Dried Sage
- 1 tsp Salt
- 2 cups Kale chopped
- 2 cups Shredded Potatoes (hash browns)
- 9 large Eggs
- 2 tsp Hot Sauce Franks
- 1/2 cup Coconut Milk Full Fat
- Preheat the oven to 350'
- Heat oil in a large non-stick pan or skillet over medium heat and add in the turkey and seasonings (salt, pepper flakes, marjoram, sage, and fennel seeds) brown in the pan until cooked through and then remove from the pan and set aside
- Add a little more oil in the pan if needed and put in the kale and shredded potatoes, cook for 2-3 minutes and then add the turkey back in.
- In a bowl, whisk the eggs, coconut milk and hot sauce together and pour into the pan, stir the mixture just a little and then leave it alone. Place the pan in the oven and cook for 10-15 minutes. It should be mostly set, with just a slight jiggle in the middle