Ingredients:
- 3 1/2 cups cooked turkey breast, chopped
- 3 1/2 cups broccoli florets (frozen), microwaved and chopped
- 1/2 cup diced red bell pepper
- 4 eggs
- 1/2 package (about 2 tablespoons) taco seasoning mix
- 3 tablespoons coconut milk (or any milk of choice)
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded Tex-Mex cheese blend, divided
- Optional: chopped jalapeños and onions
Instructions:
1. Prepare Ingredients:
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray.
- Cook and chop the turkey breast if not already cooked. Microwave the frozen broccoli for 5 minutes, then chop into small florets.
2. Prepare Egg Mixture:
- In a small bowl, whisk together the eggs and coconut milk until well combined.
3. Mix Casserole Ingredients:
- In a large bowl, combine the chopped turkey breast, chopped broccoli, diced red bell pepper, half of the shredded Monterey Jack cheese, half of the shredded Tex-Mex cheese blend, and taco seasoning mix. Add optional chopped jalapeños and onions if desired. Mix well.
4. Assemble the Casserole:
- Transfer the mixture into the prepared baking dish, spreading it out evenly.
- Pour the egg mixture over the top of the casserole.
5. Bake:
- Sprinkle the remaining shredded cheeses evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the cheese is melted and bubbly.
6. Serve:
- Remove from the oven and let cool for 5 minutes before slicing and serving.