Egg Breakfast Casserole (2024)

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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.

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

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.

Step-By-Step Instructions

• Prep. Preheat the oven to 375º F and coat a 9×9 baking dish in coconut oil or cooking spray.

• 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.

• 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.

• 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.

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

If you made thisEgg Breakfast CasseroleI want to hear all about it! Share a photo and tag me on Instagram using@AimeeMarsLivingand#AimeeMarsso I can see your beautiful work.Enjoy!

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• PUBLISHED: Feb 02, 2022
• MODIFIED: Apr 30, 2023 BY Aimee

1. Thanks for sharing! How far ahead of time can I make it?

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   1. Hey Vanessa, you can make this up to 2 days in advance.

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2. This looks so good! What a great breakfast meal prep for the family!

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   1. Thank you, Suzanne!

      Reply

3. Hi there!
   I just made this and am very excited to try it! I see you’ve included the nutrition information per slice, which I love, but I’m wondering how many slices you are using to determine the macros. I cut mine into 9 but that seems too small.
   Thanks!

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   1. Hey Emily, I’m excited for you to try it too! I always cut mine into 6 slices so give yourself a bigger slice and stay full longer.

      Reply

4. 
   I’ve been making this casserole for a couple of years for a special Veterans program and it’s on my permanent menu now. They love it and it follows our healthy guidelines. I top with baby spinach, diced tomatoes/onions/bell peppers, shredded cheese (omit for dairy free), and serve with salsa and sour cream on the side. The original recipe called for chili powder; I see now it calls for paprika instead. I’m still using chili powder. I accidently made it once with seasoned ground turkey and I think I like the extra spices. Great to make and refrigerate ahead of time. I think I’m going to switch to swiss cheese which may be a healthier choice. Thanks for this recipe.

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   1. Pattie, it warms my heart to hear you’ve been making this recipe for so long and that you noticed I did switch from chili powder to paprika! I have young children and had to switch the spices an thought others might run into the same issue. You are doing an excellent job of making all kinds of additions and changes and it’s no wonder the Veterans program loves it. Thank you so much for your sweet comment!

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5. Can you make this work with Idaho potatoes instead of sweet potatoes?

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   1. Hey, Amanda, you can definitely use Idaho potatoes instead of sweet potatoes. It will taste delicious too!

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6. 
   I make this on a regular basis. Sometimes I mix it up with ham and broccoli.

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   1. Sara, I love that you mix it up with ham and broccoli. That sounds delicious and I’ll have to try it out myself.

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7. What cheese would be better to add, swiss or cheddar?

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   1. Oh, Paula, that is a tricky question! I would say add Swiss because it goes well with ground turkey and sweet potatoes.

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8. 
   Love this recipe so much! I’ve made it at least a dozen times. Super simple and so delicious! My go to for breakfast meal prep. I have sometimes added extra spinach and even some sliced mushroom. My 16 year old son loves it too!

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   1. Thanks, Emily! I love adding extra spinach – such a great way to get those teenagers to eat more veggies!

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9. 
   How long should I bake this in a glass 9×13 baking dish?

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   1. Hey Britt, you can cook it for 40 minutes to start and then check the center. If it’s still jiggly and not firm I’d add an additional 10 minutes. Let me know if you have more questions.

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10. 
    What a great recipe! I love all the flavors you combined for this tasty breakfast bake, and I will definitely try your variation suggestion to add crumbled bacon. Thanks for another winner from Aimee Mars!

    Reply

    1. Thank you for your sweet comment, Eliza!

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11. 
    I love that you can make this breakfast casserole ahead and it tastes very healthy and not heavy. It really makes it convenient for when you have guests. Plus my picky eating toddlers gobbled this one right up!

    Reply

    1. I’m so glad this was a hit, especially with your toddlers!

       Reply

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