Ingredients:

  • 1 lb (450g) lean ground turkey sausage
  • 3 cups (70g) fresh baby spinach, roughly chopped
  • 8 large (400g) pasture-raised eggs
  • 1.5 cups (360ml) unsweetened almond milk
  • 1 tsp (5g) garlic powder
  • 0.5 tsp (3g) smoked paprika
  • 0.5 tsp (3g) sea salt
  • 0.25 tsp (1g) cracked black pepper
  • 1 cup (115g) shredded part-skim mozzarella cheese
  • 2 cups (250g) whole wheat pastry flour
  • 1 tbsp (12g) baking powder
  • 1 tsp (2g) dried rosemary, crushed
  • 1 tsp (2g) dried sage
  • 0.5 tsp (3g) sea salt
  • 0.75 cup (180g) plain non-fat Greek yogurt
  • 4 tbsp (56g) cold unsalted butter, cubed

Instructions:

  1. Brown the turkey sausage in a skillet over medium heat until fully cooked and no longer pink. In your baking dish, layer the cooked sausage and chopped spinach evenly across the bottom. Sprinkle the shredded mozzarella over the greens and meat.
  2. In a large bowl, whisk together the eggs, almond milk, garlic powder, smoked paprika, salt, and pepper until the mixture is completely homogenous and slightly frothy. Pour this custard evenly over the sausage and spinach layer.
  3. In a medium bowl, whisk the flour, baking powder, rosemary, sage, and salt. Using a pastry cutter, work the cold butter into the flour until it resembles coarse crumbs. Stir in the Greek yogurt until a soft dough forms. Gently drop spoonfuls of the dough onto the top of the egg mixture.
  4. Cover the dish tightly with foil and refrigerate for at least 8 hours (or overnight). When ready to serve, preheat your oven to 375°F (190°C). Remove the foil and bake for 40-45 minutes until the biscuit peaks are mahogany-colored and the center is set.