This yummy, make ahead casserole is a great gluten free, keto friendly crowd pleaser. It is also excellent made into egg muffins for on the go breakfasts.
As you can see, there is some chopping involved but you can cheat and buy the already chopped stuff in the produce section. You can also buy the already grated cheese and the already julienned sundried tomatoes. So you see, there is really no excuse not to make this!!
Greek Breakfast Casserole
1 package of ground chicken or turkey
2 cloves of garlic minced
Small red onion diced
a couple shakes of Worcestershire sauce
1 cup of chopped/crumbled feta
1 ½ cups grated mozzarella
~ 8 sundried tomatoes chopped (about ½ cup)
1 small red or yellow pepper chopped
¼ cup of chopped parsley
10 eggs beaten
1 tbsp of oregano
1 tbsp pf chilli flakes
zest of a lemon
½ cup of milk or cream
2 tbsp of sour cream
Salt and pepper
1 tbsp of Olive oil
Olive tapenade as an accompaniment
Heat the oil in a large fry pan over medium heat. When hot, add the red onions with some salt and pepper. Saute for 3-4 minutes then add the garlic. Saute for another minute or two then add the turkey. Cook for 7-8 minutes breaking up the turkey into small pieces. Add a few shakes of worcestershire sauce some more salt and pepper and cook for another few minutes until cooked through.
Scrape all the turkey mixture into a 9x13 casserole dish. Add the tomatoes, peppers, parsley, and feta to the casserole dish spreading evenly over the bottom of the casserole dish. In a separate bowl, mix together eggs, milk or cream, sour cream, oregano, chilli flakes, lemon zest, salt and pepper. When well mixed, add the egg mixture to the casserole dish. Top with the mozzarella cheese. Bake at 350 for 45 minutes. When removed from the oven, the eggs should be set, if not, bake for another 5-10 minutes. Serve with olive tapenade.
1 package of ground chicken or turkey
2 cloves of garlic minced
Small red onion diced
a couple shakes of Worcestershire sauce
1 cup of chopped/crumbled feta
1 ½ cups grated mozzarella
~ 8 sundried tomatoes chopped (about ½ cup)
1 small red or yellow pepper chopped
¼ cup of chopped parsley
10 eggs beaten
1 tbsp of oregano
1 tbsp pf chilli flakes
zest of a lemon
½ cup of milk or cream
2 tbsp of sour cream
Salt and pepper
1 tbsp of Olive oil
Olive tapenade as an accompaniment
Heat the oil in a large fry pan over medium heat. When hot, add the red onions with some salt and pepper. Saute for 3-4 minutes then add the garlic. Saute for another minute or two then add the turkey. Cook for 7-8 minutes breaking up the turkey into small pieces. Add a few shakes of worcestershire sauce some more salt and pepper and cook for another few minutes until cooked through.
Scrape all the turkey mixture into a 9x13 casserole dish. Add the tomatoes, peppers, parsley, and feta to the casserole dish spreading evenly over the bottom of the casserole dish. In a separate bowl, mix together eggs, milk or cream, sour cream, oregano, chilli flakes, lemon zest, salt and pepper. When well mixed, add the egg mixture to the casserole dish. Top with the mozzarella cheese. Bake at 350 for 45 minutes. When removed from the oven, the eggs should be set, if not, bake for another 5-10 minutes. Serve with olive tapenade.
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