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.
Equipment
- Large bowl
- Whisk
- 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
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Instructions
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Prep the Potatoes:
Preheat oven to 450 °F.
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Step 2
Toss potatoes with salt, pepper, and one tablespoon oil.
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Step 3
Place into oven and bake for 20 minutes.
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Step 4
Whisk eggs until paler in colour. Stir in milk, Worcestershire sauce, salt, and pepper.
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Step 5
Lightly grease a 9"×13" baking dish.
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Step 6
Add cooked potatoes, then bacon, peppers, onion, spinach, a sprinkling of cheese, and turkey. Pour eggs over-top. Sprinkle with remaining cheese.
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Step 7
Cover and place into refrigerator overnight.
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Step 8
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.
