Breakfast Shepherds Pie


1 tbsp. smart balance butter

1 lb. ground turkey sausage {I used chorizo flavored, but you can use any kind that you like}

2 tsp. minced garlic

1/4 tsp. chili powder

1/2 tsp. fine sea salt

1/4 tsp. ground black pepper

8 large eggs {lightly beaten}

4 cups shredded russet potatoes {put these in a bowl and cover them with cold water until it’s time to use them}

2 cups shredded cheddar cheese


Preheat oven to 425 degrees. Use an 8×8 silicone pan or lightly grease a regular one.

Combine your turkey sausage, chili powder, and 1/2 tsp. sea salt in a bowl — use your hands to mix it all together.

Heat 1/2 tbsp. butter in a skillet over medium heat, add minced garlic and cook until fragrant.

Add ground turkey and cook until no longer pink.

Put your turkey in your pan and flatten it out, you’re going to add things in layers.

Add eggs and 1/4 tsp. ground black pepper, cook until a fluffy scramble.

Spread your eggs over your turkey layer.

Strain the water from your potatoes and use paper towels to soak all of the remaining water out of them — you want them as dry as possible.

Add remaining 1/2 tbsp. of butter and 1/4 tsp. of salt to your potatoes and mix well.

Spread your potatoes over your egg layer.

Bake for 25 minutes, top with shredded cheese, and cook for an additional 10 minutes.

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