Turkey Egg Breakfast Bake

This protein-packed breakfast is a great way to use leftover Thanksgiving turkey and support brain health. It features kale, which is linked to healthy brain function and contains the nutrients vitamin K, lutein, folate, and beta-carotene.

Ingredients

• 1 tbsp olive oil

• 1 cup kale, ripped or chopped into small pieces

• 1 clove garlic, minced

• 9 large eggs

• ½ tsp dried rosemary

• ½ tsp dried sage

• ½ tsp dried thyme

• ½ tsp salt

• ¼ tsp pepper

• ¾ cup cooked turkey, chopped into small pieces

• ½ cup shredded cheese (your choice)

Instructions

1. Preheat oven to 400º F. Grease an 8×8 inch baking dish with olive oil
2. Preheat a small pan over medium heat. Add kale and garlic and cook, stirring occasionally, until kale is tender, about 4-5 minutes. Add to a bowl and set aside to cool. Note: wait until kale mixture is room temperature or cool before adding to egg mixture in step 3.
3. Whisk together eggs, rosemary, sage, thyme, salt, and pepper. Add in chopped turkey, cheese, and cooled kale and mix until evenly distributed.
4. Pour egg mixture into prepared baking dish and bake for 20-25 minutes, until the center is set (when a toothpick inserted into the center comes out clean).

Serves 4-8 depending on portion size.