If you’re on the hunt for a hearty, nourishing breakfast that feels like a warm hug on a plate, this Turkey and Egg Breakfast Casserole Recipe is going to be your new favorite. I absolutely love how this dish combines lean ground turkey, fluffy eggs, and tender sweet potatoes into one savory, protein-packed breakfast that keeps me fueled and satisfied for hours. It’s especially great when you want a make-ahead meal that’s perfect for busy mornings or weekend brunches with friends.
When I first tried this turkey and egg breakfast casserole recipe, I was amazed at how simple ingredients quickly turn into something so comforting and full of flavor. The sweet potatoes add a subtle sweetness that perfectly complements the spices and turkey, while the spinach brings a fresh pop of color and nutrients. Trust me, once you try this, you’ll wonder how you ever started your day without it.
Why You’ll Love This Recipe
- Made with Simple Ingredients: You probably already have everything in your pantry for this wholesome breakfast.
- Perfect for Meal Prep: Make a big batch ahead of time and enjoy healthy breakfasts all week long.
- Customizable & Versatile: You can swap meats or add veggies, making it fit your taste and lifestyle.
- Deliciously Nourishing: Combining protein, veggies, and natural sweetness for a balanced and satisfying start.
Ingredients You’ll Need
Each ingredient in this Turkey and Egg Breakfast Casserole Recipe adds its own magic, working together to create a perfectly balanced breakfast. I always recommend using fresh spinach and a firm sweet potato for the best texture and flavor.
- Coconut Oil: Using coconut oil adds a subtle flavor and a nice non-stick barrier to your baking dish.
- Ground Turkey: Pick lean ground turkey for a healthy protein punch that keeps the casserole light.
- Paprika: This spice gives a mild smoky warmth without overwhelming the dish.
- Garlic Powder: Garlic powder adds depth and a hint of savory flavor.
- Eggs: Large eggs bind everything together and make the casserole fluffy and rich.
- Sweet Potato: Opt for a sweet potato that’s firm and freshly peeled for tender, slightly sweet layers.
- Baby Spinach: Fresh baby spinach adds a bright pop of color and boosts nutrition.
Variations
I’m a big fan of tweaking this recipe depending on what’s in my fridge and what flavors my family is craving. Make this turkey and egg breakfast casserole recipe your own by playing with different ingredients or seasonings — trust me, it’s forgiving and flexible!
- Swap the Meat: I once tried ground pork sausage instead of turkey and loved the richer, more savory taste it added.
- Individual Portions: Use a muffin tin to make single servings — perfect for grab-and-go breakfasts or freezing for later.
- Quiche Style: Add a simple pie crust to transform this into a quiche, which is great for weekend brunch with friends.
- Extra Veggies: Feel free to sneak in chopped bell peppers, mushrooms, or onions to boost flavor and nutrients.
How to Make Turkey and Egg Breakfast Casserole Recipe
Step 1: Prep Your Base with Sweet Potatoes
Start by preheating your oven to 375℉ – this sets the perfect stage for slow, even cooking. After greasing your baking dish with coconut oil (don’t skip this step to avoid sticking!), peel and slice your sweet potato into 1/4-inch thin rounds. The trick I learned: slices thicker than that won’t soften nicely. Lay them down in a single layer—some overlap is okay—so they cook through and provide a lovely tender base for the casserole.
Step 2: Brown the Ground Turkey
While the oven is preheating, melt 1 tablespoon of coconut oil in a skillet over medium heat. Toss in your ground turkey, breaking it up with a spatula as it cooks. I like to season it lightly with salt, plus paprika and garlic powder—it builds that cozy flavor I love. Cook until browned and no longer pink, roughly 3 to 5 minutes. Don’t forget to drain any excess grease before layering it evenly over the sweet potatoes.
Step 3: Whisk and Pour the Egg Mixture
In a bowl, beat your eggs with a whisk until the yolks and whites are perfectly combined and slightly frothy—that’s how you get a fluffy texture. Stir in the paprika and garlic powder, along with any extra salt or pepper to suit your taste. Pour this seasoned egg mixture gently over the ground turkey layer, allowing the eggs to seep around the sweet potato slices below.
Step 4: Bake and Add the Spinach
Pop the dish into your preheated oven and bake for 30 minutes. Here’s a little trick I discovered: after 30 minutes, slide the casserole out just enough to sprinkle the fresh baby spinach evenly on top—no need to take it out of the oven entirely. Return it to bake for another 5 to 15 minutes until the center is firm, which usually takes me around 40 to 45 minutes total. If the top starts browning too fast, you can gently cover it with foil and continue baking a bit longer.
Pro Tips for Making Turkey and Egg Breakfast Casserole Recipe
- Slice Sweet Potatoes Thin: This ensures they cook fully and stay tender without turning mushy.
- Don’t Skip Draining the Turkey: Removing excess grease keeps this breakfast light and prevents sogginess.
- Add Spinach Midway: It keeps the spinach fresh-looking and vibrant, preventing it from overcooking and turning mushy.
- Check for Doneness Gradually: If the casserole isn’t firm in the center, add more baking time in small increments to avoid overcooking.
How to Serve Turkey and Egg Breakfast Casserole Recipe
Garnishes
I love topping this casserole with a sprinkle of fresh chopped parsley or chives for a burst of brightness. A dollop of plain Greek yogurt or a drizzle of hot sauce also adds a creamy contrast that jazzes it up perfectly.
Side Dishes
Pair it with some fresh fruit salad or a side of roasted tomatoes to balance the savory flavors. For a heartier brunch, some toasted whole-grain bread or an avocado slices make an excellent accompaniment.
Creative Ways to Present
One of my favorite ways to present this casserole for a brunch crowd is by cutting it into bite-sized squares and serving it on a wooden board with little ramekins of dipping sauces like salsa or homemade pesto. It turns a simple casserole into a pretty and shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
After baking, I always let the casserole cool completely before covering it tightly and placing it in the fridge. It keeps wonderfully for up to 4 days, making it perfekt for quick breakfasts during busy weekdays.
Freezing
This turkey and egg breakfast casserole recipe freezes beautifully! I like portioning it into single servings wrapped tightly in plastic wrap and foil before freezing. That way, you can thaw just what you need and avoid waste.
Reheating
For leftovers, reheating individual pieces in the microwave works great when you’re in a hurry. For reheating the whole casserole, pop it back in a 350ºF oven for 10-15 minutes until warmed through—it comes out just as delicious as fresh!
FAQs
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Can I use other meats instead of ground turkey in this casserole?
Absolutely! Ground chicken, beef, or even pork sausage all work well and bring their own twist to the flavor profile. Just adjust the seasoning to complement the type of meat you choose.
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How can I make this casserole vegetarian?
Swap the ground turkey for cooked lentils, crumbled tofu, or your favorite plant-based protein. You might want to add extra spices or veggies to maintain flavor and texture balance.
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What if my casserole isn’t set in the center after baking?
Ovens can vary, so if the center is still jiggly, simply bake for an additional 5-10 minutes, checking periodically. Make sure the sweet potatoes are sliced thin enough to cook through completely.
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Can I prepare this casserole the night before?
Definitely! You can assemble it fully and keep it covered in the fridge overnight. The next morning, just bake it as directed—perfect for busy schedules.
Final Thoughts
This Turkey and Egg Breakfast Casserole Recipe has become one of my go-to recipes because it’s just so easy, satisfying, and flexible. Whether you’re feeding your family or meal prepping for a busy week, it brings a comforting, homemade touch to your mornings that tastes way fancier than the effort it takes. Give it a try—I’m confident you’ll fall in love with how effortlessly delicious and nourishing your breakfasts can be!
Print
Turkey and Egg Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Turkey and Egg Breakfast Casserole is a hearty and nutritious start to your day, combining lean ground turkey, eggs, sweet potatoes, and spinach baked to perfection. It’s a versatile, protein-packed dish that’s perfect for meal prep, featuring layers of seasoned ground turkey and sliced sweet potatoes topped with fresh baby spinach and baked until firm.
Ingredients
Meat and Eggs
- 1 lb Ground Turkey
- 12 large Eggs
Vegetables
- 1 small Sweet Potato, peeled and sliced thin (about 1/4 inch thick)
- 1 cup Baby Spinach
Spices and Oils
- 1 tablespoon Coconut Oil plus more for coating the dish
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- Salt and Pepper to taste (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375℉. Lightly grease a 9 x 9 baking dish with coconut oil and set aside.
- Prepare Sweet Potato Layer: Peel the sweet potato and slice it into 1/4-inch thick slices. Arrange these slices in a single layer at the bottom of the greased baking dish, allowing slight overlap for full coverage.
- Cook Ground Turkey: Heat 1 tablespoon of coconut oil in a medium skillet over medium heat. Add the ground turkey, seasoning with salt, pepper, or any additional spices if desired. Use a spatula to break up the meat and cook until browned and cooked through, about 3 to 5 minutes. Drain excess fat if needed. Layer the cooked ground turkey evenly over the sweet potato slices in the baking dish.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, paprika, garlic powder, and additional salt and pepper if desired until well combined. Pour this egg mixture evenly over the turkey layer in the baking dish.
- Bake First Phase: Place the casserole dish in the preheated oven and bake uncovered for 30 minutes.
- Add Spinach and Continue Baking: Carefully remove the casserole from the oven without turning off the heat. Scatter the baby spinach evenly over the top of the casserole. Return the dish to the oven and continue baking for an additional 5 to 15 minutes, or until the center is firm and cooked through (total baking time about 40 to 45 minutes).
Notes
- Alternative Meats: Swap ground turkey with ground pork sausage, ground chicken, or ground beef for different flavors.
- Individual Servings: Use a 12-cup silicone muffin pan to make individual servings, which can also be frozen for convenience.
- Quiche Variation: Prepare a simple buttermilk pie crust to transform this casserole into a quiche using a pie dish.
- Avoid Over-Browning: If the casserole top begins to brown too much, cover loosely with aluminum foil and extend baking time by about 5 minutes.
- Ensuring Even Cooking: If the center isn’t fully cooked, add extra baking time in 10-minute increments until the center is firm and not jiggly.
- Sweet Potato Layer: Use just enough sweet potato slices to slightly overlap – no need to completely fill the dish beyond a single layer.
