In my CSA last week I had some turnips that I was looking to use up. The first thing that pops to mind when I hear turnips is definitely not a savory breakfast casserole, but lo and behold after scouring the Internet for recipes this is where I landed. I literally just finished savoring this meal when I knew I had to immediately post it in the blog. Don’t shy away from this because of turnips you can’t taste them under the delicious homefries, gruyere and eggs that really make this a special dish. Don’t believe me just look at this, how can you say no? And at just over 350 calories a serving you really shouldn’t pass this up!
You will need:
5 oz 0% fat Greek yogurt ( I used Chobani)
1 tbs flour
15 oz frozen shredded potatoes, thawed
1/2 cup grated turnip
2.5 oz grated gruyere cheese (I used applewood smoked- mmm)
1 tbs melted margarine
1/8 cup chopped chives
Sprinkle is black pepper and nutmeg
1/2 tsp salt
4 large eggs
More chives and cracked pepper for garnish
Preheat the oven to 400.
In a bowl mix together the yogurt a d flour.
Next mix in the potatoes through nutmeg, stirring to combine.
Spray an 8×8 pan with cooking spray and evenly spread potato mixture into the dish. Bake for 30 minuntes or until the tops starts to brown. Remove from oven. Use the back if a spoon to make 4 indentation into the casserole where you will break the eggs.
Break an egg carefully into each pocket, making sure not to break the yolk.
Bake for about 15 minutes or until eggs are at your desired doneness. I like mine a little runny. You should check on them after 10 minutes to gauge.
As you can see 2 of mine went a little too long (for my taste, so keep an eye on them). Serve with cracked pepper and chives on top.
Also good with a heavy dousing of hot sauce… In my opinion 🙂
This recipe was adapted from a Cooking Light recipe.