3 Cheese Turkey & Spinach Breakfast Casserole (Keto, Low-Carb, Grain-Free, Gluten-Free)
This 3 Cheese Turkey & Spinach Breakfast Casserole is a great keto breakfast to make ahead of time. It'll make for an easy breakfast all week long!
Equipment
- 9 x 11 Baking Dish
- Cutting Board
- Sharp Knife
- Large Skillet
- Mixing Spoon
- Measuring Spoons
- Measuring Cups
Ingredients
- 2 Tbsp Pork Lard or Butter
- 1 Pound Oven Roasted Turkey Breast, Chopped
- 4 Ounces Mushrooms, Chopped
- ½ Onion, Chopped
- ½ Tsp Himalayan Pink Salt, Divided
- 2 Tsp Garlic Powder, Divided
- 10 Ounces Frozen Spinach, Chopped & Thawed
- 4 Ounces Cream Cheese, Softened
- 4 ½ Ounces Provolone Cheese Slices
- 12 Eggs
- 1 Cup Heavy Whipping Cream
- 1 Tbsp Dried Oregano
- 1 Cup Shredded Italian Cheese
Instructions
- Spray baking dish with Avocado Oil.
- Saute turkey, mushrooms and onion in pork lard for about 15 minutes, or until onion is translucent. Sprinkle with ¼ teaspoon salt and ¼ teaspoon of garlic powder.
- Transfer turkey mixture to the prepared baking dish. Top with chunks of cream cheese and spinach.
- Top spinach with provolone cheese slices.
- Preheat oven to 375°F.
- Meanwhile, beat eggs, heavy whipping cream and remaining seasonings in a bowl or large measuring cup.
- Pour the egg mixture over the turkey and spinach mixture. Use a fork to incorporate the eggs into the casserole.
- Bake the casserole for 25 minutes.
- Remove casserole from the oven and top with shredded cheese. Bake for an additional 20 minutes, or until the cheese is bubbly and the eggs are set.
- Cool for 10 - 15 minutes before serving.