Description
This Turkey and Sweet Potato Breakfast Casserole is a hearty, protein-packed morning dish combining ground turkey, thinly sliced sweet potatoes, fresh spinach, and seasoned eggs. Perfect for a nutritious start to the day, this casserole is baked to golden perfection, offering a flavorful and comforting breakfast option that is both filling and wholesome.
Ingredients
Scale
Base
- 1 small Sweet Potato, peeled and sliced thin
- 1 tablespoon Coconut Oil, plus more for coating the dish
Meat
- 1 lb Ground Turkey
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
Egg Mixture
- 12 large Eggs
- Salt, to taste
- Black Pepper, to taste
Vegetables
- 1 cup Baby Spinach
Instructions
- Preheat the oven: Preheat your oven to 375℉ (190℃) and grease a 9 x 9 inch baking dish generously with coconut oil to prevent sticking and enhance flavor.
- Prepare sweet potatoes: Peel and thinly slice the sweet potato. Arrange these slices evenly to line the bottom of the greased baking dish, creating a hearty base layer for the casserole.
- Cook ground turkey: In a skillet over medium heat, add a tablespoon of coconut oil and brown the ground turkey thoroughly. Season with paprika, garlic powder, salt, and pepper while cooking. Once cooked through and slightly browned, spread the turkey evenly over the sweet potato layer in the baking dish.
- Beat eggs: In a mixing bowl, whisk together the 12 large eggs with paprika, garlic powder, salt, and pepper until well combined. This mixture will bind the casserole together and add rich flavor.
- Assemble and add spinach: Pour the beaten egg mixture evenly over the turkey layer to cover it completely. Then, sprinkle the baby spinach evenly on top of the casserole.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 30 to 45 minutes, or until the casserole is set and firm in the center. A toothpick inserted should come out clean, indicating it’s cooked through.
- Serve: Remove the casserole from the oven and let it cool slightly before slicing. Serve warm for a delicious, protein-rich breakfast or brunch.
Notes
- You can substitute baby spinach with kale or Swiss chard if preferred.
- Ensure sweet potato slices are thin enough to cook completely within baking time.
- Adjust seasoning in the egg mixture to suit your taste preferences.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This casserole can be made the night before and baked fresh in the morning.
