Turkey Breakfast Skillet (Whole 30)

I am not particularly inspired to write or cook lately. I haven’t done a full in grocery shop in several weeks so I am running out of everything. I even ran out of salt. What kind of cook runs out of salt? The weather is so cold all I want to do go back to bed and sleep the day away.

I am posting today anyway because last year with all the things going on in my life I wasn’t posting much or as regularly as I used to and I want to get back into the habit.

This is a simple breakfast casserole from the Whole Kitchen Sink. I made some substitutions because I am not particularly fond of sweet potatoes and I already had some cooked red potatoes on hand. I also subbed orange bell pepper for green because I already had those on hand too. If you wanted to get fancy, you could serve this with a fried egg on top. I just put it over greens with just a touch of ranch dressing.

Turkey Breakfast Skillet

Adapted From The Whole Kitchen Sink

1/2 lb ground turkey

1 cup diced potato

1/2 bell pepper, diced

1/4 cup onion, chopped

1 TBS olive oil

1 1/2 tsp garlic, minced

1/2 tsp basil

1/2 tsp oregano

1/2 onion powder

1/4 tsp salt

1/4 tsp black pepper

In a medium skillet, heat the olive oil. When the oil is hot, add the garlic and diced potatoes. Cook 5-7 minutes, stirring occasionally, until they are browned but not cooked through. Add the turkey and spices, brown the turkey for 5 minutes. When the turkey is cooked halfway through, add the green pepper and onion, cook 5-7 more minutes or until the peppers and onions are done to your liking.