Turkey Sausage, Pepper & Cheddar Breakfast Casserole

Ingredients

• 1 tbsp (15 ml) olive oil
• 12 oz (340 g) ground turkey, 93% lean
• 1 tsp (0.5 g) dried sage
• 1/2 tsp (1 g) fennel seeds, crushed
• 1/4 tsp (1.5 g) fine sea salt and black pepper
• 2 medium (238 g) red bell peppers, diced
• 1 medium (110 g) yellow onion, diced
• 4 cups (120 g) baby spinach
• 1/2 cup (113 g) low-fat cottage cheese, 1%
• 8 (400 g) large eggs
• 1 oz (28 g) sharp cheddar, shredded
• 2 (272 g) avocados, sliced

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Method

1. Heat the oven to 375°F (190°C) and oil an 8-inch (20cm) square dish. Mix the turkey with the sage, fennel, salt and pepper.
2. Press the turkey flat in the rest of the oil in a 12-inch (30cm) skillet over medium-high heat for 2 minutes, until browned. Break it up, add the peppers and onion and cook 4 minutes, until 165°F (74°C). Stir in the spinach until the pan is dry.
3. Blend the cottage cheese with a stick blender, whisk in the eggs and pour over the turkey in the dish. Scatter the cheddar on top.
4. Bake 20 to 22 minutes, until puffed and set in the center. Rest 5 minutes; serve with half an avocado.