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.
Servings: 6 Servings
Calories: 288kcal
Equipment
- Medium-Sized Skillet
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- 1 9x9 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