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Turkey & Egg Breakfast Casserole

63 Comments | By: Aimee Mars | Aimee Mars Living

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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Turkey & Egg Breakfast Casserole


  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6

Description

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.


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

  1. 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.
  2. 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.
  3. 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.
  4. 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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Aimee Mars

About Aimee Mars

I'm kind of, well no actually, really obsessed with food, diy projects, and entertaining, BUT I like these passions to be easy as well as have my own spin or personality rather added.

My hope is for your to join me and also for your to find something here to make your everday a little more exciting.

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63 Comments
  1. 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!

    1. 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.

  2. Alicia says:

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

    1. 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.

  3. 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

    1. 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.

  4. Suzanne says:

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

  5. Valerie says:

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

    1. aemars says:

      Hey Valerie! Usually I just throw the Spinach on top and toss it in the oven. If you like it less crispy then wait to place it on top halfway through the cooking process. Or you could get crazy and sautรฉ the spinach and then place it on top ๐Ÿ˜‰

      1. Valerie says:

        Thank you! I am Making it now ๐Ÿ™‚

      2. aemars says:

        Valerie, how did it turn out? Send some pics if you took some!

  6. Carrie Westerbuhr says:

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

    1. 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!

  7. 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™

    1. 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!

  8. Ashley says:

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

    1. 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

  9. Kat says:

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

    1. aemars says:

      Hey Kat! I would suggest butter or yes olive oil. Just use a paper towel to spread the olive oil evenly on your dish.

  10. 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!

    1. 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.

  11. Joyce says:

    Can you use egg whites instead of eggs or a combination of?

    1. aemars says:

      Hello, Joyce! I have never tried the recipe with egg whites, but since the recipe itself is pretty basic I would think they would work just fine. I would however maybe add some say 15 egg whites versus the 12 eggs or do a combo like you mentioned.

  12. Gigi says:

    If I freeze it whole, do I bake it 1st? Thx!

    1. aemars says:

      Yes, go ahead and bake it first. I like to let it thaw in the fridge the day before I’m going to start heating it up. You may even want to go ahead and slice it into your serving proportions after you bake it before placing it in the freezer as well.

  13. Lindsay Swoverland says:

    I am hoping to make this the night before serving. If I do this, can I prep it all together and then bake in the morning? I’d prefer to do it this way, so it is really fresh, but I’m not sure if the spinach can sit overnight. Or, would it be best to bake the night before and just warm in the morning. If you could let me know what works best, I would greatly appreciate it!!

    1. aemars says:

      Hey, Lindsay! I have actually made it both ways. I would suggest prepping it the night before and then baking it the next day like you prefer. Wait to place the spinach on top in the morning just before you pop it into the oven and it should be fresh and work out perfectly. Let me know how it turns out!

  14. Ashley says:

    This looks so good! I’m wondering if you could use a different size dish – I only have an 8×8 or 11×9!! Any gouidance would be appreciated!

    1. aemars says:

      Hey Ashley, thanks! Yes, you absolutely can use a different dish. If you use your 8×8 dish you may need to cook it a bit longer so just watch it and then maybe add 10 minutes if the middle is still runny or soft. For the 11×9 dish decrease the cook time by 10 minutes and then check it to see if it needs to go longer as well.

  15. Angela says:

    For some odd reason the sweet potato as layers doesn’t look appealing to me…not sure why, but I don’t think my hubby would eat it that way. Has anyone tried cubing the potato (like 1/2 inch cubes using a vidalia chopper thingy)? Do I need to pre-cook them? I think smaller pieces he may eat easier than the slices.

    1. aemars says:

      Hey Angela, I totally get picky husbands because I am indeed married one to myself! I make a cubed sweet potato hash almost every morning but have never thought of putting it in this casserole instead of the slices. I would think it would be okay, but since they are a little thicker you might want to cook them for about 15 minutes on a rimmed baking sheet prior to placing them in the dish. I’ll have to test it out sometime.

  16. Jessica says:

    How many servings does this make? Thanks!

    1. aemars says:

      It makes about 6 good sized portions but if your entertaining you could cut those in half and get 12 squares.

  17. MaryAnn says:

    Question … I’m looking for a recipe I can alter for my son, who follows a vegan diet. This looks like it could work work a vegan sausage and egg replacement. Have you had any feedback on anyone trying this? All of the other ingredients work great for him. I could make the regular version for the family and a smaller vegan version for him. Thanks!

    1. aemars says:

      Hey, MaryAnn, I’ve used the vegan sausage before but never the egg replacement, however, I really do think it would work out just fine. The recipe itself is fairly simple and so the ingredients are easily interchangeable. I say go for it! If you do make it let me know how it turns out. I’d love to add this information to the recipe.

  18. Kristen says:

    Hello, I was wondering how much is considering a serving? Can’t wait to make it!

    1. aemars says:

      Hey, Kristen! I always make this recipe using a 9×9 pyrex dish and then slice it into 6 rectangle-shaped pieces, which equals one serving each. Hope you enjoy this one, it’s a family favorite around here.

  19. Sarah says:

    Hmmm any thoughts as to how this might work in a slow cooker (setting and time??) Sounds great!

    1. aemars says:

      Hello, Sarah! You’ve asked probably the trickiest question I’ve received regarding this dish, but I’m ready for you! I did a little research, and while I have NOT made this dish as a casserole, this is what I came up with:

      – Grease you slow cooker using the suggested Coconut Oil and then layer with the Sweet Potato slices.
      – Brown the Turkey just as you would in the actual recipe and place on top of the sweet potatoes.
      – Mix the eggs and other ingredients together and then place those on top of everything else. Sprinkle with the spinach leaves.
      – Cover and cook on low for 4 hours, remove the lid and cook an additional 30 minutes.

      Let me know if you try it out this way! I’m going to test it out myself and see what happens, but just make sure to watch it if you do use the slow cooker and decrease or increase the time as needed. Good luck!

  20. Liese Altendorf says:

    I am SO excited to make this for my girls’ weekend coming up! I need to make it in a 13 x 9 dish. Should I double the ingredients? I read your reply regarding an 11 x 9 dish, but I’m concerned it might come out very thin in my 13 x 9 dish. THANK YOU!!!

    1. aemars says:

      Oh Liese, a girls trip!?! How fun! To say I’m jealous would be an understatement. Since you’re making it in a 13×9 dish I’d go ahead and double the recipe. If you have a large and rather long Sweet Potato you’ll only need one of those, but the other ingredients you can double. Add some fun seasoning to it too. Maybe some Oregano and Paprika to kick it up.

  21. Lindsay says:

    I made this recipe today for breakfast before a kayak fishing trip and it was amazing! My husband loves sweet potatoes, but was leery of having them for breakfast, let alone in a casserole. He was pleasantly surprised by how good it really was. I was thrilled with the flavor, as well as the convenience of prepping the night before. Thank you so much for sharing this healthy and fun recipe, will definitely make again!

    1. Lindsay, what a great story! I love that you were able to pleasantly surprise your husband with this dish. I know this is one way I can get some good food into my entire family. Thanks for sharing!

  22. Natalie says:

    At what temperature is this recipe supposed to be cooked? I cooked it at 425 degrees and after 35 minutes the the sides were all done, but the center was completely raw. Now the outside is burning while I cook the middle ๐Ÿ™

    Should I have cooked it at a lower temperature for a longer period of time?

    1. Hey, Natalie, this is such a bummer! Sometimes figuring out different stoves and settings can be tricky. I always cook this recipe in a glass pyrex dish (what did you use?) and set the temperature to 375. I think this is a recipe that should be cooked at a lower temp for a longer period of time. Usually, this is done by 35 minutes and I’ve cooked it in 2 different types of ovens this very way. See if that works for you and if not I’ll continue to help you troubleshoot. Sorry, this happened!

  23. Loren Carson says:

    Do you thing you could use white/russet potatoes in this recipe instead of sweet potatoes? Unfortunately, I’m the only member of my family who like sweet potatoes.

    1. Hey Loren, yes you can absolutely use white or russet potatoes in this recipe. You won’t even need to change the temp or cook time either. Bummer, no one else likes sweet potatoes!!

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