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Do Better: “Back-to-School Breakfast”

Soul Food Love co-author Caroline Randall Williams with back-to-school breakfast tips

Want to start the school day with a hot breakfast? Soul Food Love co-author Caroline Randall Williams has an easy recipe perfect for busy mornings.

 

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Soul Food Love Breakfast Casserole

 

  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ tablespoon ground nutmeg
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 6 large leeks, white and light green parts, chopped and well rinsed
  • 2 cups cottage cheese 4 ounces
  • ½ cup fresh goat cheese
  • 4 cups tightly packed chopped fresh spinach
  • 1 quart egg whites (from about 16 large eggs), lightly beaten

 

  1. In a large bowl, mix the oregano, red pepper flakes, garlic powder, salt, and nutmeg.
  2. Add the turkey and mix with a spatula or your hands.
  3. Slick a large skillet with the olive oil and heat it over medium heat.
  4. Add the turkey mixture and cook until the meat is no longer pink, and a meat thermometer reads 165 ° F, about 7 minutes.
  5. Add the leeks and cook for another minute; then add the cottage cheese and goat cheese.
  6. Keep cooking and stirring over low heat until the goat cheese just begins to melt.
  7. Pour the turkey mixture into a 9 × 13-inch baking dish.
  8. Spread the spinach on top, and then pour in the egg whites. Use a spatula to make sure the egg whites are distributed evenly in the dish.
  9. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.
  10. Preheat the oven to 350 ° F. 5 Bake the casserole until a knife stuck into the center comes out clean; about 60 minutes. Serve hot.

 

    Check out Caroline’s other healthy-eating tips on the Bridge.

 

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