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Turkey – Egg Casserole

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Ingredients:
1 Large Baking Potato, peeled, cubed
½ Medium Green Pepper, diced
½ Medium Onion, diced
1 lb. free range Ground Turkey or Turkey Sausage
1 dozen Free-Range Eggs
1 tsp. Vegesal Seasoning or other all purpose seasoning
1 tsp. Mustard
1 tsp. Cumin
½ tsp. Thyme
½ tsp. Garlic Powder
Dehydrated Parsley to top
Salsa (use your favorite!)

Instructions:
Preheat Oven to 350 degrees.

Boil the potatoes until done but still firm. If you get them too done they will be too soft handle when putting the casserole together. While the potatoes are boiling, sauté’ the peppers and onions until soft. Add ground turkey and brown.

Whip together the eggs and the spices, saving the parsley as a topping. Coat a shallow casserole dish or a 9 x 13” baking dish with sunflower or safflower oil. Evenly spread in layers starting with the turkey mixture, then potatoes, then cover with the egg mixture. Take a fork and move the turkey and potatoes around so that the contents are evenly coated with the eggs. Sprinkle with dehydrated parsley.

Cover the casserole dish with the lid or if using the 9x13” baking dish, take another 9x13” baking dish and turn upside down to top the dish. Bake for 25 - 30 minutes or until egg is done and no longer “runs” when pricked with a fork.

Serve hot and top with salsa.

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