Description
This Turkey and Sweet Potato Breakfast Casserole is a hearty and healthy start to your day, combining lean ground turkey, nutrient-rich sweet potatoes, fresh spinach, and fluffy eggs baked to perfection. It’s a flavorful, protein-packed casserole that’s perfect for meal prep or feeding a crowd.
Ingredients
Scale
For the Casserole
- 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
- Salt, to taste
- Black Pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375℉ (190℃) and lightly grease a 9 x 9-inch baking dish with coconut oil to prevent sticking and add subtle flavor.
- Prepare Sweet Potatoes: Peel and slice the sweet potato thinly to ensure even cooking in the casserole base.
- Layer Sweet Potatoes: Arrange the sweet potato slices in a single layer covering the bottom of the prepared baking dish, creating a sturdy base for the casserole.
- Cook Ground Turkey: Heat a skillet over medium heat and add a small amount of coconut oil if needed. Brown the ground turkey thoroughly until no longer pink, seasoning with salt and pepper for flavor.
- Add Turkey Layer: Spread the cooked and seasoned ground turkey evenly over the layer of sweet potatoes in the baking dish.
- Whisk Eggs and Spices: In a large bowl, whisk together the 12 eggs with paprika, garlic powder, additional salt, and black pepper until well combined.
- Pour Egg Mixture: Pour the seasoned egg mixture evenly over the turkey layer, allowing it to seep down into all the crevices.
- Add Spinach: Sprinkle the baby spinach evenly on top of the egg layer, providing freshness and color.
- Bake: Place the casserole in the preheated oven and bake for 30-45 minutes, or until the eggs are fully set and the edges begin to turn golden brown. A knife inserted in the center should come out clean and the casserole should feel firm to the touch.
Notes
- For easier slicing, use a mandoline to slice the sweet potatoes thinly and uniformly.
- If you prefer a vegetarian version, substitute the ground turkey with cooked lentils or firm tofu.
- This casserole can be refrigerated for up to 3 days and reheated for quick breakfasts.
- Feel free to add your favorite herbs such as thyme or rosemary for extra flavor.
- Use full-fat coconut oil to add richness or a neutral oil if preferred.
