Breakfast Casserole

Serves 6


  • Preheat oven to 180°C.
  • 1kg sweet potatoes, roughly chopped 
  • 1 brown onion, halved
  • 2 garlic cloves
  • 3 Tbsp ghee or coconut oil
  • 2 tsp herb salt
  • Freshly ground black pepper
  • 500g turkey mince
  • 1/8 tsp sage, ground
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 2 Tbsp tamari
  • 2 Tbsp tomato paste
  • 10 eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 zucchini, quartered
  • 2 tsp savoury yeast flakes

* Omit cayenne pepper if you can't have chilli. Swap tamari for coconut aminos. Swap savoury yeast flakes for a good sprinkle of organic herb salt.


  1. Place sweet potatoes, onion, garlic, 1 tsp of herb salt and some freshly ground pepper into mixing bowl and chop 30 sec/speed 4.
  2. Melt ghee or oil in a large frypan and add sweet potato mixture. Stir and fry until lightly browned and cooked through, approx. 10 mins. Spread over base of a 34 x 22 cm rectangular baking dish and set aside.
  3. Meanwhile, place mince, sage, cayenne, 1/4 tsp oregano, tamari and tomato paste into mixing bowl and mix 10 sec/reverse/speed 3. Cook 4 mins/Varoma/reverse/speed soft with MC off (until barely cooked). Remove to a bowl and set aside.
  4. Place eggs, 1 tsp herb salt, garlic powder and onion powder and some freshly ground black pepper into mixing bowl. Mix 5 sec/speed 4, then drizzle half the mixture over the potatoes.
  5. Sprinkle mince over the egg layer.
  6. Add zucchini to remaining egg mixture in mixing bowl and chop 3 sec/speed 5. Spread over mince layer and sprinkle with 1/4 tsp oregano and yeast flakes.
  7. Cover with foil and bake in preheated 30 mins, then remove foil and bake a further 30 mins, or until set and browned.

This recipe has been kindly shared by Quirky Cooking from:

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