Veggie and Turkey Egg Casserole

Veggie & Turkey Egg Casserole

INGREDIENTS

1 lb Lean Ground Turkey
Garlic Powder, to taste
Chili Powder, to taste
2 Tbsp Butter
1 Bunch of Kale, chopped
2 Bell Peppers (I like 1 orange and 1 red)
12 Eggs, beaten

1/2 Cup All Purpose Flour

1 tsp Baking Powder

1/2 tsp Garlic Powder

1 tsp (or more) Salt
2 Cups Cottage Cheese
2 Tbsp Butter, melted
8 oz Monterey Jack Cheese, shredded
Optional: Sour Cream, Sriracha, Black Beans, Salsa

DIRECTIONS

1.  Preheat the oven to 350 degrees and grease a 9 x 13 pan.  

2.  In a large skillet, cook the ground turkey until no longer pink. Season to taste with garlic and chili powder and salt, and then spoon the turkey into a bowl and set aside.  

3.  In the empty skillet, melt the butter and sauté the kale over medium heat until wilted.  Pour kale (with any butter and/or grease left in the pan) into the bowl with the turkey.  Stir in the chopped bell peppers with the turkey and kale.

4.  In a separate large bowl, beat the eggs.

3.  In a separate small bowl, whisk together the flour, baking powder, garlic powder, and 1 tsp salt.  Once combined, pour into the large bowl and mix with the eggs until smooth.

4.  Stir in the cottage cheese and shredded cheese; followed by the turkey/veggie mixture.  Pour mixture into the greased baking dish.

5.  Bake for 60 minutes, or until cooked through and a toothpick comes out clean from the center.  

6.  Serve immediately or alternatively you can cut it into 12 servings and once cool, it'll keep in the fridge for a week or you can freeze it.