Turkey and Egg Breakfast Casserole: Hearty, Healthy, and Easy

Turkey and Egg Breakfast Casserole is the answer if you’re tired of skipping breakfast or resorting to dry, boring toast.
Hi, I’m Sam, and I’m so glad you’re here! At dishfoody.com, I share flavorful, feel-good recipes made to make your kitchen life easier and more joyful. This dish is a cozy comfort breakfast that brings family and friends together — it’s healthy, hearty, and comes together beautifully.
In this post, I’ll walk you through why this recipe works, how to pick the best turkey, ingredients and prep tips, step-by-step instructions, expert hacks, creative flavor twists, and more!

Why This Turkey and Egg Breakfast Casserole Works

• Uses affordable, easy-to-find turkey and pantry staples
• Packed with protein, perfect for busy mornings or brunches
• Versatile enough to customize with your favorite veggies and cheese

Choosing the Right Turkey for Turkey and Egg Breakfast Casserole

Best Cuts for This Recipe

Lean ground turkey is best — it cooks quickly and stays moist in the casserole.

Buying Tips

Look for 93% lean ground turkey for the perfect balance of flavor and juiciness.

Substitutions

You can swap ground turkey for shredded roasted turkey or cooked chicken breast if preferred.

Ingredients & Prep for Turkey and Egg Breakfast Casserole

Meat Prep Essentials

Cook ground turkey in a skillet with olive oil, breaking it up as it browns. Season lightly with salt, pepper, and garlic powder.

Flavor Base

• 1 lb ground turkey
• 8 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 cup sautéed spinach, peppers, or mushrooms
• Salt, pepper, Italian seasoning

Pantry Staples

Olive oil, non-stick spray, spices, and baking dish.

Step-by-Step Cooking Instructions for Turkey and Egg Breakfast Casserole

Pre-Cooking Prep for Turkey and Egg Breakfast Casserole

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cooking Method for Turkey and Egg Breakfast Casserole

Spread cooked turkey and veggies evenly in the dish. In a bowl, whisk eggs, milk, cheese, and seasoning. Pour over turkey and veggies.

Doneness Check for Turkey and Egg Breakfast Casserole

Bake for 30–35 minutes, until eggs are set and the top is lightly golden.

Resting for Turkey and Egg Breakfast Casserole

Let rest 5 minutes before slicing and serving.

Pro Tips for Perfect Turkey and Egg Breakfast Casserole

Avoiding Dryness

Don’t overbake; remove from oven as soon as the center is set.

Tool Recommendations for Turkey and Egg Breakfast Casserole

Use a glass or ceramic dish for even baking.

Storage & Reheating for Turkey and Egg Breakfast Casserole

Keeps well in the fridge for 3–4 days; reheat gently in the oven or microwave.

Flavor Variations for Turkey and Egg Breakfast Casserole

Serving Suggestions for Turkey and Egg Breakfast Casserole

• Pair with fresh fruit salad or avocado toast
• Serve with herbal tea or fresh orange juice
• Great for meal prep — portion and freeze slices for busy mornings

FAQs about Turkey and Egg Breakfast Casserole

Can I use frozen turkey?
Yes, thaw completely and cook before adding.

How do I fix overcooked eggs?
Cover with foil and add a drizzle of milk while reheating.

Is this recipe safe for kids and pregnant women?
Absolutely fully cooked and wholesome.

Conclusion

Fire up your oven and try this hearty breakfast today! Join thousands of home cooks who love this recipe and don’t miss our Mushroom-Spinach Scrambled Eggs next!

Turkey and Egg Breakfast Casserole: Hearty, Healthy, and Easy

Print Recipe

Start your day right with this 7-ingredient Turkey and Egg Breakfast Casserole — a wholesome, colorful bake with eggs, turkey, spinach, and sweet potato. Healthy, hearty, and so easy!

• Author: ssam
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Category: minutes
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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.

Nutrition

• Serving Size: 1 sqaure
• Calories: 288kcal
• Sugar: 1g
• Sodium: 218mg
• Fat: 15g
• Saturated Fat: 6g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 33g
• Cholesterol: 463mg