After I finish a whole30, my meals typically follow the same whole30 principles because it’s become such a habit. So, here I am on the first Sunday after my most recent whole30, prepping for the week and making a delicious breakfast that will be (almost) ready to go each morning! Having an infant around makes it a little difficult to cook a beautiful breakfast on the spot, so I’ve learned to have all, if not most, of my breakfast made before Monday morning. That way I can just reheat while the babe is sitting in the bouncer, hanging in the ergo carrier, or (hopefully) napping! This dish smells amazing on the stovetop right now and I can’t wait to share it with you!
1 pound ground turkey
5 cups collard greens, washed and torn/cut into manageable chunks
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon dried rosemary
1/4 teaspoon ground ginger
2 tablespoons coconut oil or ghee, divided
2-3 eggs (depending on your appetite)
2-3 tablespoons coconut milk (I say one tablespoon per egg)
Melt one tablespoon oil/ghee in a large pan over medium heat. Add the ground turkey and cook until almost browned. Sprinkle the seasonings on top, mix in, and allow them to heat up for about 30 seconds (they’ll smell amazing – you’ll know when it’s time!). Add the collards in to the pan and cover for 5-7 minutes, allowing the collards to steam in the pan. Stir the meat and collards together and allow to cook uncovered for another 2-3 minutes. Allow to cool before storing in a glass container in the refrigerator.
And, on the morning of your breakfast…
Melt one tablespoon oil/ghee in a small pan over medium heat. Scramble the eggs with coconut milk in a small bowl and add to the pan. Cook until almost cooked through, scraping the pan every once and a while. Add a portion of the turkey/collards hash to the pan and mix in with the eggs. Allow everything to be heated through, then enjoy!