I normally make granola to have on hand and send with my husband for breakfast throughout the week. I send him with berries and milk, or berries and yogurt so he can have a variety with his granola. Although lately he has wanted something else and is worn out on cereal; I normally will send him with breakfast burritos as an alternative but because they require more eggs I wanted to think of something different this time around.

 

I decided I would make an “egg bake” since I could use it throughout the week rather then make something every night to help save on time. He has also been trying to eat completely different as he wants to lose a few pounds before our trip in two weeks. This being said, I am pretty limited when it comes to his “diet” because he likes to take extreme measures; no dairy, no carbs, no sugar… Well if you haven’t known, most things have carbs and sugar. He finally said he was willing to let me simplify recipes to a healthier version eliminating refined sugars.

 

I used what I had on hand and came up with this “breakfast bake” that sounds so original. J There are so many “breakfast bakes” as I’m sure everyone else is unsure what to call it, as am I.

 

Ingredients:

• 1 lb lean ground turkey
• ½ onion chopped
• 3 garlic cloves minced
• ½ yellow pepper diced
• ½ red pepper diced
• 1 cup sliced mushrooms
• 8 large eggs
• 1 ½ cup coconut milk
• 1 tbsp flour
• Salt and pepper to taste
• Corn tortillas
• Shredded cheese (optional)

 

Preheat oven to 350 degrees. In a skillet combine turkey, onion, garlic, peppers, and mushrooms and cook through. While that is cooking, in a 9×13 greased pan lay down corn tortillas to cover the bottom, overlap so that you have a good thick layer on the bottom as a crust.

(I started making little burritos, don’t do this, the corn tortillas fall apart)

(Just cover the entire bottom with a thick layer of tortillas and lay mixture on top)

 

In a small bowl whisk eggs, milk and flour and add salt and pepper. Turn skillet off and add egg mixture and mix.

 

Dump the mixture on top of the tortillas. Lay another layer of tortillas on top of the mixture over lapping to get that thick “crusty” layer. Sprinkle with cheese and bake for 30-40 minutes until egg mixture doesn’t wiggle anymore.

 

This has lasted all week long for us as I send it with the hubby and my son and I eat it in the mornings as well.