Ingredients
Units
Scale
- 2 tablespoons olive oil, divided
- 1 medium onion, diced (you can use a red or white onion)
- 1 pound 93% lean ground turkey
- 1 teaspoon chili powder (reduce to 1/2 teaspoon if you don’t like spicy foods)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried cumin
- 1/2 teaspoon salt
- 10 large eggs
- 3/4 cup prepared salsa (select the spiciness level according to your preferences; I used mild salsa)
- 1 avocado, cored, skinned, and sliced
- Fresh chopped cilantro (optional, for topping)
Instructions
- Preheat your oven to 350°
- Pour one tablespoon of the olive oil into a 2-quart baking dish and use a clean paper towel to grease the bottom of the dish. Set the baking dish aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the onion and turkey, using a wooden spoon to break up the meat.
- Add the chili powder, oregano, cumin, and salt. Stir the seasonings into the meat and continue cooking until the turkey has browned. Turn off the heat, cover the skillet, and set aside while you prep the eggs.
- In a large bowl, lightly beat the eggs. Add the salsa and stir to combine.
- Then, pour the skillet mixture into the baking dish. Pour the egg and salsa mixture on top.
- Bake for 30-35 minutes, or until the eggs are set.
- Top the casserole with cilantro and serve with sliced avocado.
- Enjoy warm.
Notes
- Feel free to serve the casserole with your favorite toppings including hot sauce, additional salsa, chopped green onions, or pickled jalapenos.
- Store any leftovers in an airtight container for up to 4 days. Reheat in an air fryer or the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Dairy-Free
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 361
- Sugar: 2.1 g
- Sodium: 425.7 mg
- Fat: 25.3 g
- Saturated Fat: 5.9 g
- Carbohydrates: 7.9 g
- Fiber: 3.3 g
- Protein: 26.6 g
- Cholesterol: 366.9 mg