Turkey & Asparagus Breakfast Casserole is a healthy and tasty way to enjoy breakfast, lunch, or dinner! It's loaded with sweet potato, ground turkey, & asparagus. Plus it's Whole30, dairy free, and gluten free!
Grease a 9 x 9 or 8 x 8 baking dish. (I grease mine with olive oil and it works perfectly.)
Brown and crumble your ground turkey in a skillet on medium high heat.
After it's browned add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Stir. Remove from heat and set aside.
Peel your sweet potato. Slice it into thirds and then into thin pieces (approximately 1/4 inch in thickness). They need to be thin so they'll get tender quickly in the oven. Lay them in a single layer in your greased baking dish.
Add your browned turkey in a single layer on top of the sweet potato slices.
Trim bottom of asparagus and discard. Cut remaining asparagus in half and lay in a single layer on top of your turkey.
In a large bowl whisk together eggs, water, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon chili powder.
Pour your egg mixture over your asparagus.
Bake for 45 - 50 minutes. Center should not be wiggly when finished. (My oven leans toward 50 minutes for this particular breakfast casserole.)
Let sit for 5 minutes. Slice and serve as is. Of course you can always top it with fresh herbs, green onions, hot sauce, or a drizzle of Easy Dairy Free Ranch Dressing.