If you’re looking for a hearty, flavorful way to start your day, this Turkey and Egg Breakfast Casserole Recipe is absolutely a winner. I love this recipe because it combines lean ground turkey with wholesome eggs and tender sweet potatoes, creating a breakfast dish that’s both satisfying and packed with nutrients. Whether you’re feeding a busy family or prepping ahead for the workweek, this casserole is a game-changer.
When I first tried this Turkey and Egg Breakfast Casserole Recipe, I was amazed at how simple ingredients came together into something so comforting yet refined. You’ll find that it works great for weekend brunches or even meal prepping since you can easily make it in advance. Plus, it’s flexible enough to shift flavors depending on your mood or pantry staples!
Why You’ll Love This Recipe
- Healthy and Filling: Ground turkey and eggs provide protein and steady energy to kickstart your morning.
- Easy Meal Prep: Make it ahead or freeze portions to take the stress out of weekday breakfasts.
- Versatile Flavor: Mild seasoning lets you adapt it with your favorite spices or veggies.
- Crowd-Pleaser: My family goes crazy for how comforting and tasty this casserole turns out every time.
Ingredients You’ll Need
Each ingredient here plays a specific role: the sweet potatoes create a tender base while the turkey and eggs come together for a protein-packed, satisfying meal. I always recommend using fresh eggs and lean, high-quality turkey for the best flavor and texture.
- Coconut Oil: Use for browning turkey and greasing the dish to prevent sticking without overpowering flavors.
- Ground Turkey: A lean protein that’s mild in flavor and blends perfectly with the eggs and spices.
- Paprika: Adds a subtle smoky warmth that pairs beautifully with the turkey.
- Garlic Powder: Brings savory depth without being too sharp.
- Eggs: The creamy binder that gives the casserole its structure and richness.
- Sweet Potato: Thinly sliced to cook evenly and add a natural sweetness and tender texture.
- Baby Spinach: A fresh, nutritious topping to brighten the dish just before the casserole finishes baking.
Variations
I love how flexible this Turkey and Egg Breakfast Casserole Recipe is — by mixing up proteins or adding some extra veggies, you can totally switch up the flavor profile to keep it interesting week after week.
- Swap the Meat: I sometimes use ground pork sausage instead of turkey for a more classic breakfast sausage vibe that gets extra family approval.
- Vegetarian Version: Try replacing the turkey with a sautéed mix of mushrooms and bell peppers for a veggie-packed option.
- Individual Servings: Muffin tins come in handy for portion control and quick breakfasts on the go.
- Turn It Into a Quiche: Adding a buttermilk crust creates a more elegant presentation that’s perfect for brunch guests.
How to Make Turkey and Egg Breakfast Casserole Recipe
Step 1: Prepare the Sweet Potato Base
Start by preheating your oven to 375℉ and greasing your baking dish well with coconut oil — this really helps the casserole release easily later. Peel and slice your sweet potato into thin, quarter-inch slices; this thickness is key to making sure they cook through and become tender without turning mushy. Lay these slices in a single layer across the bottom of your dish, allowing a little overlap but not so much that they’re stacked on top of each other.
Step 2: Cook the Turkey
While the oven is warming up, melt a tablespoon of coconut oil in a skillet over medium heat. Add the ground turkey, breaking it apart with your spatula so it cooks evenly and browns in about 3 to 5 minutes. Season with a bit of extra paprika, garlic powder, salt, and pepper if you like. Once it’s cooked through, drain any excess liquid before layering the turkey on top of the sweet potatoes. This approach keeps your casserole from becoming watery, which I’ve learned is a crucial step.
Step 3: Mix and Add Eggs
In a bowl, whisk together the eggs with the paprika, garlic powder, and just a touch of salt and pepper. Pour this mixture evenly over the turkey layer, making sure it seeps down nicely between the crevices. This binding step is what brings the whole casserole together with that lovely, custardy texture. Don’t rush this part — a smooth whisk helps it bake evenly.
Step 4: Bake and Add Spinach
Bake the casserole in your preheated oven for 30 minutes. Then, carefully slide it out — you don’t want to jostle the eggs too much before they’re set. Without removing it from the oven rack, scatter fresh baby spinach across the top and return it to bake for another 5 to 15 minutes until the center is firm and no longer wobbly. I usually aim for a total cook time around 40 to 45 minutes, but if you find your casserole is underdone, just give it 10-minute increments until it feels firm to the touch.
Pro Tips for Making Turkey and Egg Breakfast Casserole Recipe
- Perfect Sweet Potato Slicing: I learned the hard way that slices thicker than 1/4 inch stay too firm, so thin is best for tenderness.
- Don’t Skip Draining Turkey: Removing extra liquid after cooking eliminates sogginess — keeps the casserole texture just right.
- Add Spinach Late: Pop it on near the end so it stays vibrant and keeps a little bite, instead of getting wilted mushy.
- Check Doneness Carefully: The center should feel firm but not rubbery — if unsure, add 10-minute increments in baking time.
How to Serve Turkey and Egg Breakfast Casserole Recipe
Garnishes
I like to sprinkle a little fresh chopped parsley or chives over the top just before serving — it adds a burst of color and a fresh flavor that brightens the whole dish. A dollop of sour cream or a drizzle of hot sauce also pairs beautifully if you want a little extra zing.
Side Dishes
If you’re feeding a crowd, pairing this casserole with mixed fresh fruit or a small leafy green salad helps round out the meal nicely. Roasted cherry tomatoes or crispy bacon strips on the side add a tasty contrast in texture and flavor.
Creative Ways to Present
For a festive brunch, try serving the casserole in individual ramekins or muffin tins decorated with mini herb sprigs. You can even create a breakfast board featuring slices of the casserole alongside fresh yogurt, nuts, and berries — it makes a special occasion feel effortless.
Make Ahead and Storage
Storing Leftovers
After baking, let the casserole cool completely before storing it in an airtight container in the fridge — it stays fresh for up to four days. I find that cooling it fully prevents excess moisture buildup, which can make leftovers soggy.
Freezing
This Turkey and Egg Breakfast Casserole Recipe freezes beautifully. I usually portion it into individual servings wrapped tightly in plastic wrap and foil, which makes reheating a breeze. It’ll last about four months in the freezer without significant loss of flavor or texture.
Reheating
To bring leftovers back to life, I prefer reheating individual slices in the microwave for convenience, adding short bursts to avoid rubberiness. For larger portions, reheating the whole casserole in a 350°F oven for 10 to 15 minutes keeps it moist and flavorful — microwaving entire casseroles often leads to uneven heating.
FAQs
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Can I substitute ground turkey with another meat in this casserole?
Absolutely! Ground turkey is lean and mild, but you can swap it for ground chicken, pork sausage for a richer taste, or even ground beef if you prefer. Just adjust seasoning as necessary to match the flavors you’re aiming for.
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How do I know when the casserole is fully cooked?
The center of the casserole should feel firm and not jiggly when gently shaken. If it feels loose, add extra baking time in 10-minute increments. Using a toothpick to test — it should come out mostly clean — also helps ensure it’s done.
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Can I prepare the casserole ahead and bake it later?
Yes! You can assemble the casserole and refrigerate it for up to two days before baking. Just let it sit at room temperature for about 30 minutes before popping it into the oven for even cooking.
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Is this casserole suitable for meal prepping?
Definitely. It stores well in the fridge, freezes well in portions, and reheats easily, making it an excellent option for healthy, grab-and-go breakfasts throughout your week.
Final Thoughts
This Turkey and Egg Breakfast Casserole Recipe is one of my go-to dishes when I want a no-fuss, wholesome breakfast that doesn’t sacrifice flavor. It’s simple to make, adaptable, and yields leftovers that taste just as good the next day. If you’re searching for a way to mix up your morning routine or impress guests with minimal effort, I wholeheartedly recommend giving this recipe a try—you’ll be glad you did!
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 Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Turkey and Egg Breakfast Casserole is a wholesome, protein-rich morning dish featuring layers of thinly sliced sweet potatoes, seasoned ground turkey, and fluffy baked eggs, topped with fresh baby spinach. Perfect for meal prep or a hearty family breakfast, it offers a nutritious start to your day with a balance of flavors and textures.
Ingredients
Meat and Oils
- 1 tablespoon Coconut Oil plus more for coating the dish
- 1 lb Ground Turkey
Vegetables
- 1 small Sweet Potato, peeled and sliced thin (about 1/4-inch slices)
- 1 cup Baby Spinach
Spices and Eggs
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 12 large Eggs
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375℉ (190℃). Grease a 9 x 9-inch baking dish with coconut oil and set it aside to get ready for layering.
- Slice Sweet Potatoes: Peel the sweet potato and slice it into thin 1/4-inch slices to ensure they cook tenderly. Arrange a single layer of these slices in the bottom of the greased baking dish, allowing a slight overlap.
- Cook Ground Turkey: Heat 1 tablespoon of coconut oil in a medium skillet over medium heat. Add the ground turkey, crumble it with a spatula, season with any additional spices if desired, and cook until browned and fully cooked, roughly 3 to 5 minutes. Drain excess fat if necessary. Spread the cooked turkey evenly over the sweet potato layer in the baking dish.
- Prepare Egg Mixture: In a medium bowl, whisk together the 12 eggs until combined. Add paprika, garlic powder, and salt and pepper to taste, mixing thoroughly. Pour this egg mixture evenly over the ground turkey layer.
- Bake the Casserole: Place the baking dish in the oven and bake uncovered for 30 minutes. After 30 minutes, carefully remove the dish from the oven (without removing it from the oven rack), sprinkle the baby spinach evenly over the top, then return the dish to the oven without the lid or covering.
- Finish Baking: Continue baking for an additional 5 to 15 minutes, totaling about 40 to 45 minutes of baking time, until the center of the casserole is firm and cooked thoroughly. It should not be jiggly and should feel set to the touch.
Notes
- Try ground pork sausage, ground chicken, or ground beef instead of turkey for a different flavor profile.
- For individual servings, use a 12-cup silicone muffin pan. These can be frozen individually wrapped for convenient meal prep.
- Turn this casserole into a quiche by baking it in a prepared Buttermilk Pie Crust in a pie dish.
- If the casserole top browns too quickly, tent with aluminum foil and extend cooking time by about 5 minutes.
- If the center is undercooked, add baking time in 10-minute increments until the casserole is firm in the middle.
- Only overlap the sweet potato slices slightly to avoid too many thick layers that won’t cook through.
- Allow the casserole to cool completely before refrigerating or freezing leftovers.
- Leftovers keep up to 4 days refrigerated and up to 4 months frozen.
- Reheat individual portions in the microwave or the whole casserole in a 350ºF oven for 10 to 15 minutes.
- You can assemble the casserole up to 2 days in advance before baking; let it sit at room temperature 30 minutes before putting in the oven.
