I’ve been trying to make an effort lately to not consume as many grains and refined carbs, in a slow transition back to my Paleo lifestyle. Some days it’s easier than others. This was SUPPOSED to be the week I jumped back in full-force, but I had a few slip ups at work so I’m re-committing to it being next week.
In making this effort, I’ve been researching new breakfast ideas so I’m not just stuck having scrambled, over-hard, over-easy, etc. eggs and bacon every morning for breakfast. I came across this recipe for this egg, sausage and turnip casserole. I’ve never really been a fan of turnip by itself, but I figured I would give it a shot and if it came out poorly, it would just be one week.
I found this recipe on Mark’s Daily Apple and it looked really good, but I wanted to modify it just a little bit to give it some more flavor. The basic recipe is super simple with very few ingredients, which is just what I like when I’m prepping food for the week. I happened to double the recipe so that there would be enough for my boyfriend and I to both have breakfast every day this week (10 servings).
This is also something good to have in the freezer for those days where you have house-guests and don’t want to get up in the morning and cook a big breakfast for everyone.
- 1/2 pound ground breakfast sausage
- 1/2 pound ground hot italian turkey sausage
- 3 turnips, peeled and grated (I hand-grated most of it, but used a food processor for the pieces that were too small to do by hand and either method would work)
- 4 eggs, beaten
- 2 egg whites
- 3 scallions, chopped
- 1/2 onion, finely diced (I did the onion in a food processor, as well)
- 1 tbsp red pepper flakes
- 1 tsp garlic powder
- salt and pepper to taste
- Mix eggs, egg whites, grated turnip, scallions, onion, red pepper flakes, garlic powder and salt and pepper together
- Sauté sausage, breaking it up into small pieces with a spoon or spatula, until almost cooked through.
- Mix the sausage with the rest of the ingredients.
- Spoon into a 8×8 baking pan.
- This would be where you can throw it in the freezer to have it later or you can cook it right away
- Heat oven to 400 degrees. Cover pan and bake for 40 minutes. Uncover bake for 20 minutes.
- Let cool 15-20 minutes so the casserole sets before cutting into it.