Turkey Bacon Breakfast Casserole

Our Turkey Bacon Breakfast Casserole is the perfect way to start your day.

Patients frequently ask what they can make for breakfast. Although we recommend avoiding eggs during the Initial Wellness Plan phase, if a person is not allergic or sensitive to eggs, we add them back into their eating plan.

As anti-inflammatory diet recipes go, this healthy breakfast casserole recipe presents an alternative to the typical breakfast casserole that includes cheese and or milk, and pork products. As we recommend continuing to avoid dairy and pork ongoing, due to pro-inflammatory and other health concerns, this casserole has a meaty, hearty quality that works for breakfast or a light lunch. We tried it here at the office on top of greens tossed with a tangy mixed greens salad dressed with a tart Dijon sauce.

Nutritionally, the combination of sweet potatoes, onion, thyme, and turkey bacon provides Beta-carotene, fiber, vitamins B-6, C, folate, the minerals phosphorus, manganese, and potassium as well as phenolic antioxidants zeaxanthin and lutein.

Looking for more breakfast ideas to accompany our Turkey Bacon Breakfast Casserole? Check ’em out here.

Turkey Bacon Breakfast Casserole

This casserole has a meaty, hearty quality that works for breakfast or a light lunch. We tried it here at the office on top of greens tossed with a tangy mixed greens salad dressed with a tart Dijon sauce.

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Prep Time
15 mins

Cook Time
30 mins

Total Time
45 mins

Course
Breakfast

Cuisine
American

Servings
6

Ingredients

• 12 oz turkey bacon chopped
• 1 large onion chopped
• 2 medium sweet potatoes shredded (~4 cups shredded)
• 3 tbsp thyme leaves fresh Or 1.5 tsp dried
• 1/4 tsp chipotle pepper ground
• 1.5 tsp sea salt
• 1 pinch black pepper to taste
• 12 whole eggs free range
• 1 tbsp olive oil
• 1 tbsp butter clarified or ghee

Instructions

1. Preheat oven to 375 degrees.
2. In a large sauté pan or Dutch oven, sauté the onion in 1 Tbsp. each olive oil and clarified butter until translucent.
3. Add the thyme, ground chipotle, and sweet potatoes and stir until well combined. Add the chopped turkey bacon.
4. Wipe a 9×13 inch rectangular baking dish with olive oil.
5. Crack eggs into medium large bowl and whisk until frothy and well beaten. Transfer the sweet potato and turkey bacon mixture to the baking dish and spread evenly.
6. Pour the beaten eggs over and use a spatula to distribute.
7. Bake for approximately 30 minutes, until lightly browned and set, or until an instant read thermometer comes to 160-165 degrees.
8. Let stand for 15 minutes before cutting, cool to room temp, or chill in fridge for later use. Can be frozen and used within a week for best quality.
9. Enjoy!

Keywords: anti-inflammatory diet recipes, anti-Inflammatory recipes, healthy breakfast casserole, turkey bacon breakfast