Egg Breakfast Casserole

With only 7 ingredients this egg bake is not only easy to prepare it’s extremely versatile. This Egg Breakfast Casserole is a delicious way to start your day with wholesome ingredients such as egg, turkey, spinach, and sweet potato. Eating healthy for breakfast is simple and tasty with this healthy breakfast casserole.

Egg breakfast casserole topped with spinach in a square baking dish on a blue and white dish towel.

Why This Recipe Works

I have been preparing this turkey and egg breakfast casserole for almost 10 years now and I never grow tired of it, mainly because it’s extremely versatile and can easily be changed, but also because it’s healthy. Whether you’re following a Paleo, Whole30, or even a Keto or low-carb diet this casserole will work.

With only 7 ingredients it’s extremely easy to prepare and there are many options to add in other ingredients to change up the flavor. It can also be made ahead, which makes it a perfect Christmas morning breakfast casserole.

My kids love this egg breakfast casserole and I love that it’s a healthy breakfast option for them. It’s a great option for those who love to meal plan because you can make it into individual servings using a muffin tin or you can slice it up and store it individually.

Healthy breakfast options such as this casserole as well as this Cauliflower Crust Quiche and these Ricotta and Thyme Baked Eggs recipe help me to start my day healthy.

Ingredients Needed

Egg breakfast casserole ingredients in various bowls.

Ingredient Notes

  • Coconut Oil: I prefer to use coconut oil coat my casserole dish and then to cook the ground turkey in as well. It adds more flavor, but also some healthy fats as well. You can cook the turkey in whatever oil you prefer though.
  • Ground Turkey: I like to keep this egg bake on the lean side, which is why I prefer to use ground turkey, but you could also use ground pork sausage, ground beef, or even ground chicken.
  • Sweet Potatoes: There are only 6 grams of carbs in a single serving of this casserole, which is why I like to use sweet potatoes. They have half the carbs of russet potatoes, but you can also use russet potatoes or hashbrowns too.
  • Salt and Pepper: these are not listed ingredients, but many people, myself included like to add these two key spices to the mixture. I recommend using 1 teaspoon of salt and a 1/2 teaspoon of ground pepper. You can always add more though.

Add-Ins:

Usually, I prefer to keep this recipe simple because often I’m making it because it’s a healthy breakfast casserole, but there are many other ingredients you can add-in. Some ideas are below and if you want to keep it healthy focus on the spices and vegetables.

  • Cheese: Any kind of shredded cheese will add some delicious melted cheesy goodness. Some delicious options to try are cheddar cheese, Gruyere, or Monterey Jack.
  • Vegetables: Add in your favorite vegetables for more flavor and health benefits. Try some bell peppers, steamed broccoli, riced cauliflower, asparagus, butternut squash, mushrooms, and zucchini or squash.
  • Herbs and Spices: There are many spice blends you can add such as an Italian seasoning or even something like cajun. Try chopping up some fresh herbs such as parsley, cilantro, or dicing some green onion.
  • Milk: Adding about a 1/2 cup of milk to the mixture will make it fluffier and results in a springy texture.
  • Bacon: sprinkle some cooked and crumbled bacon on top of this casserole for the ultimate breakfast flavor.
  • Hot Sauce or Sriracha: Kick it up a notch by mixing in some hot sauce or sriracha to the ground turkey while browning it or just drizzle it on top before serving.
Turkey and egg breakfast casserole topped with spinach and coarse salt in a square baking dish.

Step-By-Step Instructions

  • Prep. Preheat the oven to 375º F and coat a 9×9 baking dish in coconut oil or cooking spray.
Egg breakfast casserole process steps 1 and 2.
  • Sweet Potato layer. Peel and slice the sweet potato into discs about 1/4-inch in thickness and layer them on the bottom of the dish in a single layer (some overlap is okay).
  • Cook the ground turkey. Place the coconut oil in a medium-sized skillet and heat over medium heat until melted. Add the ground turkey and brown it, breaking it apart as it cooks. Drain an excess fat and use a slotted spoon to scoop the turkey out and on top of the sweet potatoes.
Egg breakfast casserole process steps 3 and 4.
  • Beat the eggs. In a large mixing bowl, beat the eggs until well combined and mix in the chili powder, garlic powder, and salt and pepper if using.
  • Finish assembling. Pour the eggs over the ground turkey.
Egg breakfast casserole process steps 5 and 6.
  • Cook. Place the baking dish in the oven to cook for 30 minutes, uncovered.
  • Add spinach. Carefully slide it out, without removing it from the oven and sprinkle the spinach on top. Return the dish to it’s position and cook for an additional 10 to 15 minutes until the center is firm and not jiggly.

Make Ahead Instructions

  • Bake now. You can fully prepare the recipe and then let it cool before covering it and storing it in the fridge for up to 3 days before you plan on serving it. To reheat it set the oven to 350º F and heat the casserole for 10 to 15 minutes or until heated through.
  • Bake later. Prepare the casserole up to the point of baking it and then cover it and place it in the fridge for up to 2 days in advance of when you plan on baking it. Before baking the casserole let it sit at room temperature for 30 minutes.

Make Individual Servings

These are similar to egg cups or egg muffins and can be made into individual servings. To do so follow the steps below. You will need a muffin tin or a silicone muffin tin, which is my preference.

  • 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.

Serving Suggestions

If you plan on serving this casserole to guests then here are some ideas on what you can serve with it.

  • Fresh fruit or a fruit salad. This is light but pairs well with the casserole.
  • Mimosas, Belinis or Wassail. If you need something to drink then these are all great options.
  • Grits. This southern staple always goes well with eggs
  • Bacon. If you don’t end up topping the casserole with any bacon then serve some on the side.
Slice of turkey and egg breakfast casserole topped with parmesan cheese.

Storage Information

  • Leftovers: This casserole is perfect for meal prep and will last for 4 days in the fridge. Before placing any leftovers in the fridge allow the casserole to cool completely before covering and storing it.
  • Freezing Instructions: Allow the casserole to cool completely before storing it in the freezer. It will last for up to 4 months stored in the freezer. You can also portion it out into individual servings and store those in the fridge. Let the casserole or individual piece thaw overnight in the fridge and then reheat it in the microwave or oven.
  • Reheating Instructions: Individual slices can be reheated in the microwave, but I don’t recommend heating the entire casserole in the microwave. To reheat the full casserole set the oven to 350º F and heat for 10 to 15 minutes or until heated through.

Recipe Notes and Expert Tips:

  • Use a different kind of meat. Instead of using ground turkey try some ground pork sausage to get a richer breakfast sausage kind of flavor. You can also use ground chicken or ground beef.
  • Make individual servings. 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.
  • Turn it into a quiche. By preparing a simple Buttermilk Pie Crust you can make this recipe in a pie dish instead for a delicious quiche.
  • If the top of the casserole begins to brown too much, cover it with aluminum foil. This will also require you to cook it a little longer (about 5 minutes more) since it will be covered.
  • Casserole not cooked in the center? There could be many reasons for this such as oven-temperature to altitude, but it’s best to try adding 10 minutes at a time and check the center after each addition. It should be firm to touch and not jiggly or loose.

FAQs

Do the sweet potatoes need to be cooked before baking the casserole?

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.

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 in a 9×13-inch pan?

Yes. To make a larger quantity of this casserole double the recipe servings on the recipe card and then add 15 to 20 minutes of cooking time. Check the center of the casserole to make sure it’s not jiggly to determine if it’s done cooking.

If you made this Egg Breakfast Casserole I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!

Egg breakfast casserole topped with spinach in a square baking dish.

Turkey and Egg Breakfast Casserole

With only 7 ingredients this egg bake is not only easy to prepare it's extremely versatile. This Egg Breakfast Casserole is a delicious way to start your day with wholesome ingredients such as egg, turkey, spinach, and sweet potato. Eating healthy for breakfast is simple and tasty with this healthy breakfast casserole.
4.20 from 175 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 Servings
Calories: 288kcal
Author: Aimee Mars

Equipment

  • Medium-Sized Skillet
  • Large Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • 1 9×9 Baking Dish

Ingredients

  • 1 tablespoon Coconut Oil plus more for coating the dish
  • 1 lb Ground Turkey
  • 1/2 teaspoon Paprika
  • 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℉ and 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 slices (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 additional spices 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 until combined. Add the paprika, garlic powder, and any additional salt and pepper if desired. Pour over the ground turkey layer.
  • 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.

Notes

  • Use a different kind of meat. Instead of using ground turkey try some ground pork sausage to get a richer breakfast sausage kind of flavor. You can also use ground chicken or ground beef.
  • Make individual servings. 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.
  • Turn it into a quiche. By preparing a simple Buttermilk Pie Crust you can make this recipe in a pie dish instead for a delicious quiche.
  • If the top of the casserole begins to brown too much, cover it with aluminum foil. This will also require you to cook it a little longer (about 5 minutes more) since it will be covered.
  • Casserole not cooked in the center? There could be many reasons for this such as oven temperature to altitude, but it’s best to try adding 10 minutes at a time and check the center after each addition. It should be firm to touch and not jiggly or loose.
  • You may not need the entire sweet potato. Remember to just barely let the potato slices overlap when layering the bottom of the dish.
 

Storage Information

  • Leftovers: This casserole is perfect for meal prep and will last for 4 days in the fridge. Before placing any leftovers in the fridge allow the casserole to cool completely before covering and storing it.
  • Freezing Instructions: Allow the casserole to cool completely before storing it in the freezer. It will last for up to 4 months stored in the freezer. You can also portion it out into individual servings and store those in the fridge. Let the casserole or individual piece thaw overnight in the fridge and then reheat it in the microwave or oven.
  • Reheating Instructions: Individual slices can be reheated in the microwave, but I don’t recommend heating the entire casserole in the microwave. To reheat the full casserole set the oven to 350º F and heat for 10 to 15 minutes or until heated through.
 

Make-Ahead Instructions

  • Bake now. You can fully prepare the recipe and then let it cool before covering it and storing it in the fridge for up to 3 days before you plan on serving it. To reheat it set the oven to 350º F and heat the casserole for 10 to 15 minutes or until heated through.
  • Bake later. Prepare the casserole up to the point of baking it and then cover it and place it in the fridge for up to 2 days in advance of when you plan on baking it. Before baking the casserole let it sit at room temperature for 30 minutes.

    Nutrition

    Serving: 1sqaure | Calories: 288kcal | Carbohydrates: 6g | Protein: 33g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 463mg | Sodium: 218mg | Potassium: 480mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4223IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

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    About The Author

    Aimee

    I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.

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    151 thoughts on “Egg Breakfast Casserole

    1. 5 stars
      I made this casserole last Saturday, and I’m making again tomorrow! It’s so good, and I love that I can make one batch and then eat on it for a few days.

    2. If needing to double the recipe, any tips on pan dimensions, temp and bake time, etc? Will using a foil pan (since dropping off with others) make any difference to those tips? Thank you for your time! ❤️

      1. Hi, Lindsay! You can easily double this recipe and I would suggest using a 9×13 or slightly similar size if you do. You’ll likely need to add about 15 minutes of cook time, but I would check it at the suggested time since it will be made in a foil pan. I hope this helps and feel free to reach back out if you have more questions.

    3. This may seem like a silly question. I know that some people confuse sweet potatoes for yams. Is this truly a yellow sweet potato that’s in this recipe? Not even sure if it makes that big of a difference. I just want to make sure so I can make this for my husbands birthday this weekend.

      1. Hey Sherri, this isn’t a silly question at all. For this recipe, I always use regular sweet potatoes with more orange flesh. You could use a yam, but sweet potatoes are easier to find. You could also use a regular russet potato too. I hope this helps and I hope your husband loves it for his birthday!!

    4. 5 stars
      Super easy and delicious. I love the addition of the sweet potato “crust,” which made this a bit different from most breakfast casseroles out there. I subbed seasoned pork sausage for the turkey and spices and I used kale instead of spinach since that’s what I had on hand. I mixed the kale in with the eggs and baked for 45 minutes. I will certainly be making this one again. 🙂 Thanks for a great recipe!

    5. I made this for a coworkers birthday and it turned out great! I received many compliments and was asked for the recipe. I also used normal breakfast sausage in place of the turkey and added cheddar cheese and a splash of milk to the egg mixture.

      1. 5 stars
        Made this amazing dish the other night (a little over a full day) but forgot to refrigerate the leftovers. 🙁 Do you think it’s okay to still eat when it’s been sitting on the counter in a covered casserole dish? I hope I haven’t just spoiled all my leftovers.

        1. 5 stars
          This is one I my favorite breakfast casserole recipes but I always have an issue with the center baking when using a 9×9 pan. Have you run into this? Any suggestions? I feel like this make cook better in a rectangle pan to avoid this issue but haven’t tried it.

        2. Hey Meredith, I have run into this problem before! Usually, it’s happened when I’ve gotten a new oven or prepared it in one where the temperature may be off slightly. To fix it I’ll cook the casserole for a little longer like 10 to 15 minutes or you can also increase the temperature to 400ºF and check it at around 40 minutes to see if the center is still runny. Let me know if this helps!

    6. I love making this casserole! Quick question…is it 288 “calories” a serving? The “kcal” listed in the recipe details is throwing me off. Thanks and keep the amazing recipes coming! 🙂

    7. 5 stars
      This was a hit. Made for my family on Christmas morning. I used Jenny O turkey sausage and still added the chili powder and garlic powder. Delicious.

    8. By all these simple and so many questions, i am guessing these women never had mothers who taught them to cook, or they never spent their childhood and teenage years helping in the kitchen for dinner every night? I would suggest everyone take in person cooking classes (it will save people like Aimee hours of having to reply the most basic of cooking instructions).

    9. Hi!! Wondering how you can adjust this recipe to use mostly egg whites? I’m on a weight loss diet and this looks like a great recipe but I am trying to cut out too much yolk to lower fat. How many egg whites (or what measurement if using from a carton) can I use to replace one whole egg?

      1. Hey Leeron, since this recipe has 12 whole eggs I suggest adding 6 more egg whites to compensate. Then you’d have 18 egg whites instead of 12 whole eggs. I’m not sure what that equals with a carton though. Most cartons will give you how much one egg equals.

    10. I made this for breakfast this morning, and thought it was really delicious. Even my picky boyfriend loved it. I did use turkey sausage rather than just plain ground turkey. I also added diced red bell pepper when cooking the sausage. I sliced potatoes 1/8 inch thick, and they cooked through perfectly. Could’ve maybe gone thicker. Finally, I chose to cover my dish for the first 15 or so minutes with foil to prevent the top from becoming too crispy too quickly. I had to cook the dish longer than listed, about 45 minutes total (but I checked every 5 minutes towards the end).

    11. Am I supposed to cover it as I cook it? I am obout 10 mins into the cooking and the spinach is getting crunchy, just unsure if that should be happening. I am super new to all this.

      1. Hi Kylee, you don’t have to cover it and yes the spinach gets a bit toasted. If you’d prefer it not to be so crunchy then you can always add the spinach with about 10 minutes left on the cooking time, although that won’t help you with your first try at this dish.

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