Breakfast Casserole with sausage, eggs, potatoes, spinach, and cheese! Super easy recipe that’s ready in 30 minutes and high in protein.

INGREDIENTS

• 1 1/2 tablespoon olive oil, divided
• 1/2 cup diced yellow onions
• 8 ounces raw 99% lean ground turkey
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 3 ounces fresh baby spinach leaves
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh sage
• 2 large eggs
• 1/3 cup fat free milk
• 2/3 cup grated raw potatoes, without skin
• 1/2 cup shredded low moisture Mozzarella cheese
• 2 tablespoons shredded Parmesan cheese
• salt and pepper to taste

Step 1

Prepare: Preheat the oven to 400 degrees. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.

Step 2

Turkey: Heat 1/2 tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and saute for 5 minutes or until soft and fragrant. Add the turkey, chili powder, and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.

Step 3

Spinach: Add the remaining 1 tablespoon olive oil to the pan and reduce the heat to medium low. Add the garlic and sage. Saute for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside

Step 4

Eggs: In a mixing bowl, whisk the eggs and milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.

Step 5

Bake: Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched. Season with salt and pepper to taste.

This Simple Poached Egg and Avocado Toast recipe is so simple and so delicious! Real, healthy food never tasted so good. YUM!

INGREDIENTS

2 eggs2 slices whole grain bread1/3 avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.)2 tablespoons shaved Parmesan cheesesalt and pepper for toppingfresh herbs (parsley, thyme, or basil) for toppingquartered heirloom tomatoes for serving

Step 1

Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).

Step 2

While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.

Strawberries + shortcake-inspired granola + creamy vanilla yogurt. This strawberry shortcake yogurt bowl is breakfast, snack, and dessert goals!

INGREDIENTS

3 cups rolled oats1 cup sliced almonds1 cup unsweetened coconut flakes, chopped1 cup pecans, chopped1 1/2 teaspoons kosher salt (the coarse kind – use 1 teaspoon if using table salt)1/2 cup olive oil1/2 cup pure maple syrup1 1/2 teaspoons vanilla3–4 tablespoons turbinado sugar

Yogurt Bowl Toppers:

Fresh strawberries + a pinch of sugarsiggi’s triple cream vanilla yogurt

Step 1

Granola: Preheat oven to 350 degrees. Mix everything + two tablespoons of the turbinado sugar. Spread on a large nonstick baking sheet (easier if it has raised edges). Bake for 20 minutes. Stir, and bake for another 20 minutes. Remove and toss with remaining turbinado sugar. Allow to cool and crunchify right on the pan.

Step 2

Strawberries: Cut into small pieces. Mash them just a little bit with a fork to get them kinda juicy-like. Add another little spoonful of white or raw sugar. Voila – macerated strawberries.

Step 3

Bowls: Serve the siggi’s yogurt in a bowl with a bunch of granola and spoon strawberries over the top. IT’S SO YUMMY.