Ms. Foodie loves breakfast casseroles, and they’re so easy to make!
This one is chock full of Ground Turkey and Kale, accompanied by Onions, Mushrooms, Garlic and breadcrumbs. Some Cumin, Black Pepper, and Cilantro, along with fresh Basil, Thyme and Oregano added just the right savory flavor, then I filled it with six eggs mixed up with sour cream and sprinked on some Sharp Cheddar Cheese. We love our cow!
But you can easily healthy it up with 2% milk or a non-dairy base. You can also substitute egg whites or a vegan-friendly alternative. Potatoes are a good thickener.
What I like is that the recipe isn’t heavy on the corn meal. Mind you, I love me some cornbread and all that, but some tamale pie recipes have the ingredients caked in the corn meal, overpowering the dish. And since kernel corn is also part of the meat mixture, you can have too much of a good thing!
I used ground pork instead of beef, which makes for a lighter dish. Pork also gives it a sweet flavor, especially if you use white wine, instead of chicken broth. To continue with the more delicate, as opposed to overpowering, I used mozzarella instead of cheddar or jack.
This recipe is very flexible, so you can easily substitute ingredients and not feel as though you’ve ruined the dish. Being an original Spice Girl (take that, Scary Spice!) I added a bit more chili powder and jalapenos than the recipe called for.