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
Units
Scale
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.
