Perfect for meal prep and adheres to Paleo and Keto guidelines, this easy to prepare Turkey and Egg Breakfast Casserole made with egg, turkey, spinach, and sweet potato is delicious. Eating healthy for breakfast is simple and tasty with this healthy breakfast casserole.
For another delicious ground, turkey breakfast try this wholesome Paleo Breakfast Casserole next.
Turkey and Egg Breakfast Casserole
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.
My Brother and his family were recently visiting and I wanted to prepare an easy breakfast.
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 tiptoe into the kitchen and ask if she could help. I handed her a spatula and pointed her toward the skillet.
Just as I was layering the sweet potatoes in the baking dish she said: “Chase doesn’t like sweet potatoes so this should be interesting.” 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.
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, he loved it! He was pleasantly shocked and actually said he didn’t mind the sweet potatoes at all.
This ground turkey casserole is perfect for entertaining and is a healthy breakfast casserole everyone will love.
Do the Sweet Potatoes Need to be Cooked Before Baking?
No. The key is to slice the sweet potatoes thin, less than 1/4 of an inch if possible, and line them in a single layer (some slight overlap is okay) on the bottom of your dish.
Can You Freeze this Ground Turkey Breakfast Casserole?
Yes. Make sure to you a freezer-safe container for preparing the casserole this way. Follow the instructions up to the point of baking then cover tightly and store in your freezer until ready to use. Before baking the dish let the ingredients thaw completely. Then bake at 375℉ for 30 to 40 minutes.
You can also fully prepare this dish and freeze it or store it in your fridge. To reheat the casserole place in the oven at 275℉ and let heat for 15 to 20 minutes.
How Big are the Servings?
If using a 9×9 baking dish first cut the casserole in half. Then cut into 6 individual rectangle-shaped pieces.
Can this Recipe be Made into Individual Servings?
Yes. Use a 12-cup silicone muffin pan to make individual servings. These individual servings can also be frozen if wrapped tightly in plastic wrap and then aluminum foil.
- Grease each cup with coconut oil and line the bottom with a single sweet potato slice. You may need to cut the slice in half if it is too large, some overlap is okay.
- Layer the cooked ground turkey on top of the sweet potato layer.
- Using a ladle pour the egg mixture into each cup until evenly distributed.
- With 10 minutes left to cook, top the cups with the spinach leaves.
Try these Other Healthy Breakfast Options:
- Goat Cheese and Herb Quiche with Sweet Potato Crust
- Ricotta and Thyme Baked Eggs
- Baked Vegetable Frittata
- 1 tablespoon Coconut Oil plus more for coating the dish
- 1 lb Ground Turkey
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 12 large Eggs
- 1 small Sweet Potato peeled and sliced thin
- 1 cup Baby Spinach
- Preheat the oven to 375℉. Grease a 9 x 9 baking dish with coconut oil and set aside.
- Peel and slice the sweet potato, making sure to cut them 1/4-inch or less in thickness. Any thicker and they won't be tender. Line the bottom of the greased baking dish with the sliced potatoes in a single layer, some overlap is okay.
- Melt 1 tablespoon of coconut oil in a medium-sized skillet over medium heat add the ground turkey and season with chili powder and garlic powder (add salt and pepper too for more seasoning if desired). Using a spatula break the meat apart and cook until browned, about 3 to 5 minutes. Drain and place on top of the sweet potato layer.
- In a medium bowl beat the eggs with a whisk and pour over the ground turkey layer. Season with additional salt and pepper if desired.
- Place the dish in the oven and cook for 30 minutes. Carefully slide the dish out, without removing it from the oven, and top with the spinach. Return to its position and continue cooking for 5 to 15 minutes until the center of the casserole is firm. I usually cook my casserole for 40 to 45 minutes in total.