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June 24, 2016

Turkey & Egg Breakfast Casserole

26 Comments | By: aemars

This is one of my easy go-to healthy breakfast recipes. The Turkey Egg Breakfast Casserole is also a family favorite and falls under the

Do you have those recipes you could practically make in your sleep? Well, if not then don’t worry because I’ve got one for you!

This Turkey Egg Breakfast Casserole is pretty much on an every other week rotation in our family and I can assure you there have been many mornings I’ve had one eye open while dozing with the other as I prepared this dish. And here’s the punchline for the win: it’s healthy, I mean really healthy.

Did I mention it’s also easy to prepare? Well, it is so if I’ve sold you on making this dish for breakfast tomorrow then keep reading for the recipe…

This is one of my easy go-to healthy breakfast recipes. The Turkey Egg Breakfast Casserole is also a family favorite and falls under the

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My Brother and his family were recently visiting over Memorial Day weekend and I wanted to prepare an easy breakfast one morning since the weekend, aside from respecting our troops, is about ease and relaxation. My Mom and Dad were also in attendance for the family festivities and she always, always, suggests I make this casserole.

Even when I’m at home she casually suggests I should make it, which isn’t your Mom supposed to do all the cooking when you go home? I thought that was the deal (Mom, if you’re reading this here’s the recipe so now you can make it).

Needless to say I knew this would go over as a hit with almost everyone so I woke up early and quietly began my prep in the kitchen. Shortly after I’d laid out my ingredients I heard my Sister-in-law tip toe into the kitchen and ask if she could help. Now, sometimes I’ll shoo people out of my kitchen, but it’s a rare occasion (Actually that’s not true because when it’s a hectic day, which seems like every day, I’ll freely kick out my kids, husband and the dog) so I handed her a spatula and pointed her toward the skillet.

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Just as I was layering the sweet potatoes in the baking dish she said “Chase (that’s my brother) doesn’t like sweet potatoes so this should be interesting.” Now I know there are many people out there who don’t like sweet potatoes, my neighbors included, but it still blows my mind every time I hear an aversion to the root vegetable.

Had it been just about anyone else other than my brother I’d have happily lined only half the dish, but my initial sisterly thought was that he could deal with it. Once my sister-in-law said to leave them in and see what happens I accepted the challenge.

I’m sure he knew something was up as the two of us were staring him down as he took his first bite, but to everyone’s surprise (his being delayed cause he was clueless about the potatoes until we told him) he loved it!! He was pleasantly shocked and actually said he didn’t mind them at all.

This is one of my easy go-to healthy breakfast recipes. The Turkey Egg Breakfast Casserole is also a family favorite and falls under the

I absolutely love when dishes turn out this way and someone ends up enjoying something they never thought they could whether it’s a child or an adult. If there is any hesitation on your end about trying this dish I would say for you to go ahead and take a chance and try it out. You might find yourself pleasantly surprised.

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Yields: 6
Turkey & Egg Breakfast Casserole
This is one of my easy go-to healthy breakfast recipes. The Turkey Egg Breakfast Casserole is also a family favorite and falls under the "paleo" category.
Prep Time: 15 minutes Cook Time: 40 minutes Total Time:
Print Recipe
Ingredients:
  • 1 tablespoon Coconut Oil + more for coating the pan
  • 1 lb Ground Turkey
  • 1/2 teaspoon Chili Powder
  • 12 Large Eggs
  • 1 small Sweet Potato peeled and sliced thin
  • 1 cup Baby Spinach
  • Salt & Pepper for Seasoning
  • Additional Toppings: Tomatoes Diced Onions, and Asparagus
Ingredients:
  • 1 tablespoon Coconut Oil + more for coating the pan
  • 1 lb Ground Turkey
  • 1/2 teaspoon Chili Powder
  • 12 Large Eggs
  • 1 small Sweet Potato peeled and sliced thin
  • 1 cup Baby Spinach
  • Salt & Pepper for Seasoning
  • Additional Toppings: Tomatoes Diced Onions, and Asparagus
Instructions:
  • Preheat the oven to 375 degrees. Grease a 9 x 9 baking dish with Coconut Oil as well as heat the 1 tablespoon in a medium sized skillet set to medium-high heat. Once the oil has melted add in the Ground Turkey and season with the Chili Powder, and Salt and Pepper. Continue to cook the meat until it begins to brown.
  • While the turkey is cooking peel and slice your Sweet Potato. Make sure your slices are fairly thin because if they're too thick they won't be as tender. Line the bottom of the greased baking dish with the sliced potatoes. In a medium bowl beat the Eggs with a whisk and season with salt and pepper.
  • Top the potatoes with the turkey and then pour the eggs on top. Layer the Spinach on top of the eggs as well as any additional toppings you'd like to add.
  • Place the dish in the oven and cook for 35 to 40 minutes or until the edges of the egg begin to brown and the casserole is firm throughout.

 

 

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26 responses to “Turkey & Egg Breakfast Casserole”

  1. […] Turkey Egg Breakfast Casserole, by Aimee Mars […]

  2. Dyana says:

    Thank you for this wonderful recipe. My family loves it. The coconut oil makes it magic! First I wondered why coconut oil n questioned it but sooo glad I follow the recipe and used the coconut oil. So yummy. Thank you. Great post!

    • aemars says:

      I am thrilled beyond words to hear your family loves this recipe too! It is such a huge staple in our breakfast morning rotation, we actually ate it this very morning. I’m so glad you stuck with the coconut oil!! It really does add flavor.

  3. Alicia says:

    Do you layer it with raw sweet potato? Can you use cooked? Thank you, excited to try it!

    • aemars says:

      Hi Alicia! Yes I use raw, thinly sliced, sweet potatoes. You could also cooked if you wanted to but they might get a tad mushy. The raw ones if sliced thin, as in 1/8 to 1/4 inch thickness, will cook perfectly.

  4. Suzanne says:

    Hi Alicia…is it possible to make the night before, refrigerate then bake the next day? I’ve made egg casseroles that way in the past and it works great, but I wasn’t sure what that would do to the spinach.
    Thank you, Suzanne

    • aemars says:

      Hello, Suzanne! YES! I make it the night before ALL THE TIME. That’s how we survive around here. It’ll be good for several days and the spinach will also be fine, but if you’re worried about it then you can remove it without it losing a ton a flavor. Totally up to you! Send me pics if you make it and thanks for stopping by.

  5. Suzanne says:

    Sorry I was looking at the name of the person that text you last…
    thank you Aimee!

  6. Valerie says:

    Hi there- do you cook the spinach before adding to the egg dish?
    Thank you!

  7. Carrie Westerbuhr says:

    I’m excited to try these! Have you ever made these in muffin form? Just curious before I try.

    • aemars says:

      You know Carrie, I’ve never tried it in muffin form and the thought never even occurred to me. Great idea! You might want to chop the sweet potatoes into smaller cubes or pieces if you do go this route so it doesn’t stick to the bottom of the tin. I think it would actually work well, though! Send me pics when you make it!

  8. Bonbonz says:

    I love the recipe, but ran into an issue with the center of the casserole! I’ve had it baking for almost an hour now and the enter is still runny ๐Ÿ™

    • aemars says:

      I’m so sorry to hear the center isn’t setting for you! What I would suggest is to turn your oven to a higher setting. I would put it at 425 next time and then it should set much quicker. Sorry again!

  9. […] is this Egg Casserole I found on Pinterest. Its not awful but needs more flavor. I used regular potatoes instead of sweet […]

  10. […] night I made the same Turkey & Egg Breakfast Casserole from last week. However, I added a bit to it. I added in some Trader Joe’s Italian Style […]

  11. Ashley says:

    Do you have the nutrition for these? Just curious how many carbs. Thanks!

    • aemars says:

      Yes, I do! Here ya go (and I’m going to put up a nutrition label shortly)

      Calories – 276
      Fat – 18 g
      Protein- 20 g
      Carbs – 5 g
      Sodium – 178
      Fiber – 0
      Sugar – 1

  12. Kat says:

    What do I use if I cant use coconut oil? Extra virgin olive oil? Or just reg oil?

  13. Michele Wedewer says:

    Is it possible to freeze individually serving sizes? I would love to be able to pull this out of the freezer for a quick breakfast!

    • aemars says:

      Hey Michele, you know I’ve never frozen the dish individually, only as a whole and hen heated it in the oven after, however this recipe is uber flexible so I would think you absolutely could freeze it that way. I would suggest cooking it fully, then slicing it and saving it in air tight containers or ziplock bags. Then you could just heat it in the microwave. That it a bit first and the heat it for about a minute and a half.

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