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Turkey and Kale Breakfast Bake

This Turkey and Kale Breakfast Bake is perfect for your Whole30 meal prep. Full of flavor and healthy ingredients, it's the perfect way to start your day. 
Course Breakfast
Cuisine American
Keyword paleo, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 267kcal

Ingredients

  • 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

Instructions

  • 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

Notes

You could also cook the turkey in a skillet and then add it to the other ingredients and pour into a greased 8x8 pan and bake it that way 

Nutrition

Calories: 267kcal | Carbohydrates: 11g | Protein: 23g | Fat: 14g