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
Ingredients
- 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
Instructions
- 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.
When you make this dish can you assemble it the night before and refrigerate it before cooking it the next day? Would it keep well in the refrigerator before baking it the next day. Would like to try tbis…it looks delicious!
Hi Sandy! Yes, you absolutely can assemble this dish the evening before. While I haven’t done this myself there are many people who have told me they’ve prepared it this way and it works great. My advice to you though is to cover your baking dish with a type of Saran Wrap and make sure it touches the top layer of the eggs so they don’t dry out in the fridge over night.
This is the best egg bake recipe my family and I have ever tried. I made it for them this morning and they couldn’t stop raving about it. I also added some Jalapeno slices on the top and it really added to the dish. Thanks for an amazing breakfast!
Alexandria, I’m so thrilled to read this and the addition of jalapeños is brilliant! I’ll have to do that for myself when I make it (maybe even this week!!) next.
Looks so yummy and exactly what I’m looking for! If I wanted to make it larger and increase to a 9×13″ pan, do you think I would need to double it or just add a few more eggs/sweet potatoes?
Hey Lauren! I often double this recipe when I’m meal planning for a full week. I found that if you get a 3lb pack of ground turkey and add an additional 10 eggs you get the best serving size when using a 9×13 pan. Remember to increase the cook time too! One medium-sized sweet potato should still be plenty.
Made this for breakfast and it was delicious! Can you please tell me how you broke this down to get 447 for cholesterol? We need to lower our cholesterol and was wondering how I could do that with this recipe?
Hi Maren, I put this recipe into MyFitnessPal to get all the nutritional information and the bulk of the cholesterol comes from the eggs. You could cut the eggs down or change half the eggs for egg whites but if you do that make sure to add a couple extra more egg whites.
Thank you! We use MyFitnessPal to track everything. Next time I will try half egg whites. My husband said it was delicious!
Oh good! I’m so happy to hear your husband enjoyed it too. I have another very similar one called Paleo Breakfast Casserole too that you could rotate with if look for some change in flavor. Good luck with lowering you cholesterol! Sounds like you’re on the right track!!
Can you freeze leftovers?? This looks great and a good size for one person…
Hi Kim! Yes, you can absolutely freeze the leftovers. I do it all the time. I suggest fully cooking it and slicing it into serving sizes before freezing.
hi! Can this be made without sweet potato for Keto?
Yes! You can definitely make this recipe without the sweet potatoes.
My specialist is getting me started on a paleo diet and this dish looks really good. But I do have some questions regarding it’s nutrition factor for my diet needs. I noticed that it’s high in fat (18 g) and cholesterol (447 g) and sodium (179 g). My guess is this is due to the eggs added and the sweet potatoes. I need to be on a diet that is low on sugars, carbs, dairy, and any “bad” fat. My concern is that this wouldn’t be too good for my “bad” cholesterol. I would mainly be the only one eating this dish for my evening meal. I know eggs have gotten a bad reputation but is this a healthy dish for me to eat for a week? I would most likely add zucchini slices on top with the spinach and cook opinions in with the turkey. Also, is sweet potato higher in sugars and carbs compared to white potatoes or red potatoes? I’m also sensitive to higher grams of sodium. Thanks for helping this baby paleo diet gal! ????
Hey Lisa! Good for you for taking your health into your own hands and eating properly. It’s always best to consult with your physician with any questions you have regarding your health first. Regarding this dish though it’s about as healthy and clean as you can get. The dish is high in fat because of the eggs and the coconut oil, which is known to be GOOD fat (yep that’s totally a thing). Because this dish is uber clean (meaning nothing processed) I wouldn’t think it would be bad at all for your cholesterol. You can also switch out half the eggs for just egg whites, but I’d add a few more in so you have a similar consistency. I’m unsure if sweet potatoes are higher in sugars but I do think the carbs even out slightly from potato to potato, but I do know sweet potatoes are far better for you than the other kind. I sure hope this helps!! Good luck on your paleo journey. I also have a Paleo Breakfast Casserole, similar to this one you might like.
Great recipe, but the serving is one square? How many squares should you get from a 9×9? 4? 9?
Hey Mike, if using a 9×9 dish I cut it into 6 squares. Enjoy!
Will the sweet potato slices overlap to fit into the baking dish? Or should it just be a single layer? Sounds so good!
Hey Diane, it’s okay if they overlap just slightly but you want to aim for one single layer. Let me know what you think when you make it!
Is this Whole 30 compliant?? ????
Thanks in advance!
Hi Emily! Yes it’s definitely a whole 30 recipe and several people have even told me they’ve switched out the ground turkey for beef and added vegetables to change it up for the diet.
I tried this recipe a couple of weeks ago and my whole family loved it! I’m planning on making it again for a gathering tomorrow morning and would like to use a 9X13 dish. However, I’m just wondering if I should increase any of the ingredients and if you or anyone else has done this and how did it effect the cooking time and temperature.
Hi Karen! I’m thrilled to hear this recipe was hit for your whole family. It’s favorite around my house too.
So I literally just made it this week in a 9×13 dish. Double the eggs to 2 dozen and use 3lbs of ground turkey (I actually found a family size container with this exact amount). You can also double the spices to your liking. I cooked it on 375 for about 55 to 69 minutes. I suggest checking it though because I didn’t quite track the time exactly, I just know I had to add time at the end. You’ll know when it’s firm in the middle.
You can even pull it from the oven and cut it in the center a bit and if it’s still runny then add about 7 to 8 more minutes until that doesn’t happen. Good luck!!
Hi Aimee,
Thanks of your reply. It helped a lot. I ended up using 2 lbs. of ground turkey and 18 eggs (in a 9X13 pan) because 3 lbs of meat and 2 dz eggs seemed like an awful lot. I think that was a good ratio of meat/egg. However, I did not add more sweet potato, which I will do next time. I will also alternate a sweet potato layer with a turkey layer because the turkey is very concentrated at the top. Do you find this as well?
Overall, it went well and most of it was gone, leaving just enough for my lunch later in the day! 🙂 Thanks again for posting the recipe!
Delicious!! I used a regular potato, cooked onion with the turkey and topped spinach with mozzarella. I cooked it in a 13×9″ pan. So easy and so good!!
Lindsay, that’s fantastic! You know I’ve made this dish a hundred times probably and haven’t tried it with regular potatoes. I bet it was great. I’ll absolutely have to try it now!
This recipe looks delicious and easy to make. However, I don’t like sweet potatoes. Is there anything else I can use and still keep it somewhat healthy? Thank you.
Hi Gabi, youncpuld easy change out the sweet potatoes for white potatoes or if you want to get extra healthy you could try zucchini slices, butternut squash, or even broccoli. Let me know if you like any of those ideas.
I have not made this yet but I did use the information you provided and added this to myfitnesspal. So thanks!
Its under Turkey,eggs and spinach,Paleo,Aimee Mars.
Can you tell me what the calorie count is on this recipe and the carbs and protein
Hey Francis, sure! It’s 276 calories, 5g carbs, and 20g protein. Let me know if you need more and I’m going to a a nutrition label to this meal too shortly.
Can you make this in a foil til dish?
Hey Emily, yes you can use a foil tin to bake it in. I suggest checking it about 3/4 through cooking though to see if you need to add or subtract time.