Egg, Sausage and Turnip Casserole

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.

Photo courtesy of  Mark’s Daily Apple since I forgot to take a picture myself.


  • 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


  1. Mix eggs, egg whites, grated turnip, scallions, onion, red pepper flakes, garlic powder and salt and pepper together
  2. Sauté sausage, breaking it up into small pieces with a spoon or spatula, until almost cooked through.
  3. Mix the sausage with the rest of the ingredients.
  4. Spoon into a 8×8 baking pan.
  5. This would be where you can throw it in the freezer to have it later or you can cook it right away
  6. Heat oven to 400 degrees. Cover pan and bake for 40 minutes. Uncover bake for 20 minutes.
  7. Let cool 15-20 minutes so the casserole sets before cutting into it.



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