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 friend and her 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 friend tiptoe into the kitchen and ask if she could help. I handed her a spatula and pointed her toward the skillet.
1 tablespoon Coconut Oil + more for coating the pan
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
Salt & Pepper for Seasoning
Additional Toppings: Tomatoes (Diced Onions, Bell Peppers, Cheese)
Preheat the oven to 375 degrees. Grease a 9 x 9 baking dish with Coconut Oil as well as heat the 1 tablespoon in a medium sized skillet set to medium-high heat. Once the oil has melted add in the Ground Turkey and season with the Chili Powder, and Salt and Pepper. Continue to cook the meat until it begins to brown.
While the turkey is cooking peel and slice your Sweet Potato. Make sure your slices are fairly thin because if they’re too thick they won’t be as tender. Line the bottom of the greased baking dish with the sliced potatoes. In a medium bowl beat the Eggs with a whisk and season with salt and pepper.
Top the potatoes with the turkey and then pour the eggs on top. Layer the Spinach on top of the eggs as well as any additional toppings you’d like to add.
Place the dish in the oven and cook for 35 to 40 minutes or until the edges of the egg begin to brown and the casserole is firm throughout. Check the dish with about 5 minutes to go to see if you need to add any time.
If you want to make this as part of your meal prep (or the night before serving) and freeze it for later go ahead and fully prepare the dish then place in the freezer. To cook, let it defrost and then reheat at 275 to 300 degrees for about 15 to 20 minutes.
I always cut this dish into 6 squares to get the individual serving sizes.
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