Turkey and Sweet Potato Breakfast Casserole Recipe

This Turkey and Sweet Potato Breakfast Casserole is my ultimate answer to hearty, wholesome mornings. Packed with protein-rich turkey, tender sweet potatoes, and a fluffy layer of eggs, it’s a savory bake that’s both deeply satisfying and nourishing—perfect for lazy weekends or busy meal prepping. If you’re looking to transform classic breakfast flavors into something both nutritious and crave-worthy, this casserole has your back!

this Recipe

Ingredients You’ll Need

The ingredient list for Turkey and Sweet Potato Breakfast Casserole is refreshingly short, but each item is thoughtfully chosen to give you both nourishment and big-time flavor. Here’s how every ingredient contributes to that slice of breakfast bliss!

• Coconut Oil: Adds a subtle, slightly sweet flavor and keeps the casserole tender while also helping it release easily from the dish.
• Ground Turkey: A lean, protein-packed option that soaks up all the cozy spices; feel free to use dark or white meat.
• Paprika: Gives a mild smokiness and that warm brick-red color, making the casserole even more inviting.
• Garlic Powder: Infuses a touch of savory depth, enhancing both the turkey and the eggs.
• Large Eggs: The star binder! They create that fluffy, custard-like texture and lock all the layers together.
• Sweet Potato: Provides sweetness, vibrant color, and a lovely tender base that soaks up all those savory flavors.
• Baby Spinach: A pop of green and a gentle, fresh flavor for balance—it wilts perfectly atop the warm casserole.

Variations

One of the best parts about Turkey and Sweet Potato Breakfast Casserole is just how flexible it is! There’s almost no end to swaps and add-ins, so you can make this dish fit your family’s tastes or dietary needs with zero stress.

• Swap the Protein: Try ground pork sausage for a heartier, more traditional breakfast flavor, or go for ground chicken or beef if you like.
• Veggie Boost: Add diced bell peppers, sautéed mushrooms, or even diced tomatoes to sneak in more veggies and color.
• Dairy Upgrade: Stir in a handful of shredded cheddar, feta, or goat cheese to melt into the eggs for extra richness.
• Make It Portable: Prepare the casserole in a muffin tin for individual, freezer-friendly servings.
• Quiche-ify It: Pour the mixture into a prepared pie crust for a quiche that’s just as comforting but with a flaky twist!

How to Make Turkey and Sweet Potato Breakfast Casserole

Step 1: Prep Your Baking Dish and Sweet Potatoes

Start by preheating your oven to 375°F and greasing your 9×9 baking dish with coconut oil—you want every slice to come out clean and gorgeous. Peel your sweet potato and slice it into very thin (1/4-inch!) rounds; layer them in a single layer on the bottom of your dish, letting them overlap just slightly so every bite has plenty of tender sweetness.

Step 2: Cook and Season the Turkey

Heat up a tablespoon of coconut oil in a skillet over medium heat, then add your ground turkey. Sprinkle over garlic powder, paprika, and any extra seasoning you love. Cook, breaking up the turkey, until no longer pink and just browned—about 3 to 5 minutes. Drain if needed, then spoon the turkey evenly over the sweet potatoes.

Step 3: Whisk and Pour the Eggs

Crack your eggs into a medium bowl and whisk them well, making sure yolks and whites are fully combined. Add your paprika and garlic powder, along with a pinch of salt and pepper if you like things well-seasoned. Pour the egg mixture evenly over the turkey layer, letting it settle into all the nooks and crannies.

Step 4: Bake and Add Spinach

Slide your casserole dish into the oven and bake for 30 minutes. Then, carefully pull the rack out and scatter baby spinach over the top—the steam will wilt it just right as you slide the dish back in. Continue baking for 5 to 15 more minutes, keeping an eye on the center. When the eggs are set and the top is golden, your Turkey and Sweet Potato Breakfast Casserole is ready!

How to Serve Turkey and Sweet Potato Breakfast Casserole

Garnishes

A sprinkle of fresh herbs—think chives, parsley, or a little dill—lifts the flavors beautifully. You can also top with a little crumbled feta or a dollop of Greek yogurt for creaminess and a pop of tang.

Side Dishes

This casserole pairs so well with a simple fruit salad, avocado slices, or a crisp green salad dressed in a citrusy vinaigrette. For a heartier brunch, warm sourdough toast or roasted breakfast potatoes make it a feast!

Creative Ways to Present

For parties or meal prepping, bake your Turkey and Sweet Potato Breakfast Casserole in individual muffin tins for charming, portable servings. Hosting a brunch? Cut the casserole into small squares, arrange on a pretty platter, and scatter microgreens over the top for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Let any leftover Turkey and Sweet Potato Breakfast Casserole cool completely before popping it into an airtight container in the fridge. It’ll stay delicious for up to four days—perfect for meal prep!

Freezing

For longer storage, freeze the cooled casserole either whole or portioned into individual slices. Wrap tightly in plastic wrap and foil, and it’ll keep well for up to four months. Thaw overnight in the fridge before reheating.

Reheating

To reheat just a slice, microwave until hot. If you’re warming the whole casserole, cover with foil and bake at 350°F for 10-15 minutes, or until heated through—this keeps the eggs tender and the sweet potatoes perfectly soft.

FAQs

Final Thoughts

I can’t wait for you to try this Turkey and Sweet Potato Breakfast Casserole—whether it’s the star of your next brunch or quickly fueling you on a busy weekday, it’s guaranteed to bring warmth and comfort to your table. Give it a try and let your mornings shine just a little brighter!

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