Meal prepping your breakfast the night before is such a life saver on busy mornings—this recipe is perfect for using up leftovers.
Notes: You don’t have to let the mixture sit overnight, but it does help combine the flavours. Feel free to change up the ingredients to suit your needs.
- Large bowl
- 9"×13" baking dish
- 1.5 lbs Little Potatoes, quartered
- 1 Tbsp oil
- (To taste) salt and pepper
- 6 large eggs
- 1/2 cup milk
- 1 tsp Worcestershire sauce
- 6 slices cooked bacon, roughly chopped
- 1 red pepper, diced
- 1 onion, diced
- 1 handful fresh spinach leaves
- 1 1/2 cups cheddar cheese, shredded
- 1 cup leftover turkey, roughly chopped
Prep the Potatoes:
Preheat oven to 450 °F.
Toss potatoes with salt, pepper, and one tablespoon oil.
Place into oven and bake for 20 minutes.
Whisk eggs until paler in colour. Stir in milk, Worcestershire sauce, salt, and pepper.
Lightly grease a 9"×13" baking dish.
Add cooked potatoes, then bacon, peppers, onion, spinach, a sprinkling of cheese, and turkey. Pour eggs over-top. Sprinkle with remaining cheese.
Cover and place into refrigerator overnight.
Preheat oven to 350 °F. Uncover dish and bake for 50 minutes to one hour, or until casserole is set and no liquid appears when you poke it with a knife.