Green Eggs & Turkey

This is a recipe that caught my eye out of Mayfield’s Paleo Comfort Foods cook book. I have been very happy with this purchase – very flavorful food, different paleo twists. MMMM, so good.

As usual, I will write the original recipe and my modifications in (XXX).

I made this on a Sunday, snacked on it Sunday afternoon, then had it for breakfast every day the following week. I cut it up, put it in individual dishes for Dale and I, and we just “grabbed and go.” Love the convenience.

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  • 2 lbs ground turkey [used one]
  • pepper/salt
  • tblsp coconut oil
  • 2 c onions, chopped
  • 4 c broccoli, chopped [used 1.5 cups]
  • 2 c artichoke hears [super bummed – did not have these on hand for round one, but for round two I WILL]
  • ‘handful’ of spinach, roughly chopped [used about 4 cups]
  • 1 tsp smoked paprika [used 1 tblsp – LOVE paprika…have I mentioned this before?]
  • 3 tblsp fresh basil [use more, so good]
  • 12 large eggs [yep]
  • [added cup of fresh parsley]
  • [added 2 chopped zucchini]
  1. Preheat oven to 350.
  2. In large skillet, brown turky meat with salt and pepper, drain liqued off and put turkey meat into bottom of greased 9×13″ baking dish. [I tossed everything in a bowl – meat, veggies (coming up), etc. Mixed, put in dish, then poured eggs.]
  3. Using same skillet, heat coconut oil, saute onions until translucent, add brocc, artichoke [or other veggies – save the fresh herbs – add before you put into baking dish], other veggies, saute for a bit, add paprika. take off of heat, add fresh herbs.
  4. while veggies are cooking, whisk the eggs in a bowl, add a bit of salt and pepper.
  5. when veggies are done, turn off heat and add in fresh herbs. Mix well, then put in baking dish.
  6. pour eggs over meat and veggies.
  7. bake for about 45 minutes or until eggs are done in the middle.



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I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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