A few weeks ago I shared a few quiche recipes (which are SO good!) but I just did a 10 day cleanse and cut out processed carbs, so I decided to try out this egg bake using ground turkey for the bottom. — More on that cleanse later, but MAN cutting extra sugars and carbs make me feel so lean and great!!
I don’t know about you, but mornings can be crazy hectic, no matter how organized I am the night before, there’s something that pops up and needs attending to in the mornings.
I have my husband to get out the door–clothes ironed, breakfast made, lunch packed.
My first grader to get ready for school and catch the bus before 8:30.
Every other day my 4 year old has preschool.
Plus two dogs who need to be taken outside and fed as well.
Oh yeah, and there’s me!
This was awesome because it fed me ALL week. I cut this into giant squares and it honestly filled me up. I was able to run errands or workout and did not feel hungry at all.
Best part? You can use whatever veggies you have on hand!! Clean those refrigerators out people! I am really being more aware of how much food we have and trying to use it up before it goes bad.
Pre-heat oven 350
Brown the ground turkey (chicken, beef, whatever your preference!) and add spices. I used herb de provence from Trader Joes.
Sauté veggies (if raw) until soft.
I used 4 eggs and I had 3/4 carton of egg whites left — stir in a mixing bowl.
In a 9×13 layer ground meat, then all of the veggies. I double checked the fridge and found some broccoli leftover from a dinner so I threw that in as well! Then pour the eggs on top.
Bake for about 25 minutes or until the eggs are cooked.
I salt and pepper to taste before I eat it.
You could add cheese, but again I was cleansing so I didn’t until I was finished. I did add a little goat cheese after I was done, and it was so good!
I love when I can make something ahead of time and simply warm it up. You could probably freeze this as well if you don’t think you’d eat it every single day, but I didn’t mind since I knew it was filling and healthy.