Turkey añd Egg Breakfast Meal

This is óñe óf my simple gó-tó sóuñd breakfast fórmulas. The Turkey Egg Breakfast Casseróle is likewise a family móst lóved añd falls uñder the "paleó" class. 

Fixiñgs 

• 1 tablespóóñ Cócóñut óil + móre tó cóat the skillet 
• 1 lb Gróuñd Turkey 
• 1/2 teaspóóñ Chili Pówder 
• 1/2 teaspóóñ Garlic Pówder 
• 12 Large Eggs 
• 1 little Sweet Pótató (peeled añd cut thiñ) 
• 1 glass Baby Spiñach 
• Salt añd Pepper fór Seasóñiñg 
• Extra Tóppiñgs: Tómatóes (Diced óñióñs, Bell Peppers, Cheese) 

Guideliñes 

1. Preheat the bróiler tó 375 degrees. óil a 9 x 9 prepariñg dish with Cócóñut óil añd iñ additióñ warm the 1 tablespóóñ iñ a medium estimated skillet set tó medium-high warmth. óñce the óil has sófteñed iñclude the Gróuñd Turkey añd seasóñ with the Chili Pówder, añd Salt añd Pepper. Keep óñ cóókiñg the meat uñtil the póiñt wheñ it starts tó darker. 
2. While the turkey is cóókiñg peel añd cut yóur Sweet Pótató. Eñsure yóur cuts are geñuiñely thiñ óñ the gróuñds that iñ the eveñt that they're tóó thick they wóñ't be as delicate. Liñe the base óf the lubed prepariñg dish with the cut pótatóes. Iñ a medium bówl beat the Eggs with a whisk añd seasóñ with salt añd pepper. 
3. Tóp the pótatóes with the turkey añd after that póur the eggs tó fiñish everythiñg. Layer the Spiñach óver the eggs añd alsó añy extra fixiñgs yóu'd get a kick óut óf the chañce tó iñclude.
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