Turkey & Sweet Potato Breakfast Bake Recipe

Meet your new favorite savory morning dish: the Turkey & Sweet Potato Breakfast Bake. It’s hearty, flavorful, filling, and bursting with sweet and savory goodness in every bite. This protein-packed casserole is the ultimate make-ahead breakfast—perfect when you need something that’s both comforting and energizing to start the day right.

Ingredients You’ll Need

You’ll only need a handful of wholesome, easy-to-find ingredients to make the Turkey & Sweet Potato Breakfast Bake. Each element adds something special—whether it’s creamy texture, bright sweetness, or savory protein—that makes this breakfast bake so comforting and delicious.

• Ground Turkey (1 lb): Choose lean turkey for a lighter base; it soaks up all those wonderful herbs and spices.
• Oil (1 tablespoon): A touch of oil ensures golden, juicy turkey and helps everything cook evenly.
• Salt and Pepper: A simple seasoning foundation that sharpens all the flavors.
• Italian Seasoning (1 teaspoon): Brings aromatic, herby depth to the turkey for that “sausage breakfast” vibe.
• Garlic Powder (½ teaspoon): Adds fragrant, savory backbone without needing to mince fresh garlic.
• Sweet Potato (1 medium): Thinly sliced for gorgeous color, natural sweetness, and melt-in-your-mouth texture.
• Eggs (10 large): The magic binding ingredient—ten eggs create a fluffy, satisfying bake.
• Mozzarella Cheese (1 cup): Melts to creamy, stretchable perfection atop your breakfast.
• Cottage Cheese, Shredded (1 cup): Delivers extra creaminess and boost of protein—low-fat or full-fat both work.
• Half and Half (¼ cup): Just enough richness for a custardy, tender finish.
• Paprika (½ teaspoon): A little smoky sweetness and gorgeous color for the top.

Variations

Don’t be afraid to put your personal spin on this Turkey & Sweet Potato Breakfast Bake! It’s incredibly flexible—swap ingredients, add veggies, or adjust flavors to match your needs or cravings.

• Swap the Protein: Use ground chicken, sausage, or even crumbled tofu if you need a different protein option.
• Add Veggies: Toss in diced peppers, fresh spinach, or sautéed mushrooms for extra color and a nutrient boost.
• Dairy-Free Friendly: Replace the cheeses and half and half with plant-based alternatives for a completely dairy-free breakfast bake.
• Cheese Lovers’ Delight: Try cheddar, pepper jack, or feta for a whole new flavor direction.

How to Make Turkey & Sweet Potato Breakfast Bake

Step 1: Prep the Baking Dish & Preheat

Start by preheating your oven to 375°F and giving your favorite 9×13-inch baking dish a light mist of oil or nonstick spray. This ensures your Turkey & Sweet Potato Breakfast Bake will slide out easily, with zero sticking or tearing.

Step 2: Brown the Turkey

Heat a large skillet over medium, add the oil, then toss in your ground turkey. Sprinkle with salt, pepper, Italian seasoning, and garlic powder. Break the turkey into little nibbly crumbles as it cooks—this gives the bake a hearty, sausage-style texture. Drain off any excess grease to keep things light and clean.

Step 3: Layer the Sweet Potatoes & Turkey

Peel your sweet potato and slice it into ultra-thin rounds (think almost translucent). Line them up in a single gorgeous layer on the bottom of your baking dish; the thinner the slices, the more tender they’ll become. Scatter the cooked turkey right on top.

Step 4: Whisk Eggs & Dairy

In a large bowl, crack all ten eggs and whisk them together with the mozzarella, shredded cottage cheese, half and half, a little extra salt and pepper, and the paprika for a gentle kick. This dreamy mixture will hold the bake together and keep every bite rich but never heavy.

Step 5: Assemble & Bake

Pour the egg mixture evenly over the sweet potatoes and turkey in your dish, making sure everything’s beautifully coated. Slide it into the oven and bake for 35–40 minutes, until the center is set and the top is golden. You’ll know it’s ready when it slightly puffs up and smells like breakfast heaven!

How to Serve Turkey & Sweet Potato Breakfast Bake

Garnishes

This bake loves a pop of color and freshness! Sprinkle each serving with chopped parsley, fresh chives, or even a few dollops of tangy Greek yogurt or a drizzle of hot sauce if you like it zesty.

Side Dishes

Pair your Turkey & Sweet Potato Breakfast Bake with a simple green salad, fresh fruit, avocado slices, or a piece of whole grain toast for an even more filling breakfast or brunch spread.

Creative Ways to Present

Cut the bake into neat squares or rounds for a brunch buffet, stack with a small side salad for a fancy presentation, or tuck a slice inside a toasted bagel for an irresistible breakfast sandwich twist.

Make Ahead and Storage

Storing Leftovers

Let leftover Turkey & Sweet Potato Breakfast Bake cool completely, then cover tightly or portion into airtight containers and refrigerate for up to 4 days—perfect for quick weekday breakfasts!

Freezing

This recipe is freezer-friendly! Wrap individual slices in parchment or foil and store in a freezer-safe bag or container for up to three months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat slices in the microwave for 1–2 minutes, or pop them in a 350°F oven until warmed through. If reheating from frozen, bake covered for about 20–25 minutes until hot and steamy.

FAQs

Final Thoughts

I can’t wait for you to try this Turkey & Sweet Potato Breakfast Bake—it’s a dish packed with flavor, comfort, and wholesome goodness that practically guarantees a cheerful start to your day. Give it a go this weekend, and don’t be surprised if it becomes a staple in your breakfast routine!

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