If you’re looking for a heartwarming, wholesome start to the day, look no further than this Turkey and Sweet Potato Breakfast Casserole. It’s the kind of dish that brings everyone to the table with its inviting aroma and vibrant colors. Packed with lean ground turkey, sweet potatoes, spinach, and just the right amount of spice, this casserole captures the cozy flavors of breakfast while providing a nutritious, make-ahead option that’s as perfect for busy mornings as it is for a lazy weekend brunch.
Ingredients You’ll Need
Each ingredient in this recipe plays an important role in bringing out the harmonious flavors, delightful texture, and cheerful color palette of your Turkey and Sweet Potato Breakfast Casserole. With just a handful of wholesome basics, you’ll create a casserole that’s both nourishing and truly delicious.
- Ground Turkey: A lean and hearty protein that pairs beautifully with the sweetness of the potatoes.
- Sweet Potatoes: Their natural sweetness and creamy texture make every bite irresistible.
- Onion: Adds plenty of savory depth and soft sweetness when sautéed.
- Red Bell Pepper: For bright color and a gentle crunch that livens up each forkful.
- Fresh Spinach: Packs in those greens for color, nutrients, and fresh flavor.
- Large Eggs: The “glue” that holds the casserole together and adds substantial richness.
- Milk (Dairy or Non-dairy): Makes the eggs even creamier, whether you go classic or plant-based.
- Garlic Powder: Perfumes the casserole with gentle warmth.
- Paprika: Adds subtle smokiness and a hint of gorgeous color.
- Black Pepper: For a mild heat that lifts all the flavors.
- Salt: Brings every ingredient into perfect balance.
- Olive Oil: Ensures your veggies cook up golden and tender without sticking.
- Shredded Cheese (Optional): A melty, golden topping that makes the whole casserole taste extra-special.
How to Make Turkey and Sweet Potato Breakfast Casserole
Step 1: Prep Your Baking Dish and Preheat the Oven
Begin by turning your oven on to 375°F (190°C) so it’s ready when you are, then give a 9×13-inch baking dish a quick coat of oil or nonstick spray. This ensures your Turkey and Sweet Potato Breakfast Casserole comes out perfectly in one piece and doesn’t stick.
Step 2: Sauté the Sweet Potatoes
Heat up a large skillet with olive oil on medium heat and toss in those vibrant diced sweet potatoes. Cook them for about 8 to 10 minutes, stirring now and then, until tender but not mushy—think golden edges and a fork that slides in with just a little resistance.
Step 3: Add the Veggies
After the sweet potatoes are almost done, add in the diced onion and chopped red bell pepper. Continue sautéing for another 3 to 4 minutes until the onion is translucent and the bell pepper is bright and softened. Then, stir in your spinach just long enough for it to wilt and turn its signature deep green.
Step 4: Cook the Ground Turkey
Move the sautéed veggies to your prepared baking dish, then return the skillet to the heat. Add your ground turkey and season it with garlic powder, paprika, salt, and black pepper. Break up the turkey and cook it thoroughly, making sure there are no pink spots left—this should take about 6 to 8 minutes. Once it’s perfectly browned, layer it over the veggies in your dish.
Step 5: Mix and Pour the Egg Mixture
Grab a medium bowl and vigorously whisk together the eggs and milk to a smooth consistency. Pour this luscious mixture evenly across your turkey and veggies, making sure everything gets bathed in eggs. Sprinkle the top with shredded cheese if you’re using it for that irresistible golden crust.
Step 6: Bake Until Set and Golden
Slide the dish into your preheated oven and bake for 30–35 minutes. The Turkey and Sweet Potato Breakfast Casserole is ready when the center is set (a knife should come out mostly clean) and the top is beautifully golden. Let it cool slightly so it holds together as you slice generous squares for everyone.
How to Serve Turkey and Sweet Potato Breakfast Casserole
Garnishes
The right garnishes can truly elevate your Turkey and Sweet Potato Breakfast Casserole. Try fresh chopped parsley or chives for an eye-catching burst of green and a touch of herbal brightness. A sprinkle of extra cheese or a few dollops of Greek yogurt or sour cream can add even more indulgence to every serving.
Side Dishes
This casserole pairs so well with a simple fruit salad, toasted whole-grain bread, or a crisp cucumber salad on the side. For special weekends, offer a platter of roasted vegetables or a lightly dressed green salad—everything meshes perfectly with the savory profile of the casserole.
Creative Ways to Present
Consider serving this Turkey and Sweet Potato Breakfast Casserole in individual ramekins for a charming brunch spread, or cut into bite-size cubes for a hearty breakfast appetizer platter. You can even wrap slices in whole wheat tortillas for on-the-go breakfast burritos—versatility makes this dish endlessly fun!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, simply cover the cooled casserole tightly and store it in the refrigerator. The flavors deepen overnight, making it even more satisfying the next day. Properly stored, it will keep fresh for up to 4 days—perfect for stress-free weekday breakfasts!
Freezing
Turkey and Sweet Potato Breakfast Casserole freezes like a dream. Slice the cooled casserole into individual portions, wrap each in plastic wrap, and pop into a freezer-safe bag or container. It’ll keep well for up to three months, ready to rescue any morning in need of a nourishing breakfast.
Reheating
To reheat, simply microwave individual slices for about one to two minutes until heated through, or warm larger portions in a 350°F oven covered with foil for 10 to 15 minutes. For best results, let frozen slices thaw overnight in the fridge before reheating to preserve their fluffy texture.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken makes a fantastic substitution that’s just as lean and flavorful as turkey. The result will be just as moist and delicious in your breakfast casserole.
What are some tasty veggie add-ins?
This casserole is wonderfully flexible. Try adding mushrooms, zucchini, kale, or even a handful of cherry tomatoes to give it new flavors and textures. It’s a great way to clear out your veggie drawer!
Is Turkey and Sweet Potato Breakfast Casserole dairy-free?
It easily can be! Just swap out the dairy milk for your favorite unsweetened non-dairy alternative and either skip the cheese or use a plant-based version. You’ll still get a creamy, rich casserole.
How far ahead can I make this casserole?
You can prep and bake Turkey and Sweet Potato Breakfast Casserole up to two days in advance. Store it in the fridge and simply reheat in the oven or microwave right before serving.
What’s the best way to cut and serve clean slices?
Let the casserole cool for 10–15 minutes after baking. This helps it set properly, so your slices lift out neatly without falling apart—plus, it’s just the right temperature for digging in!
Final Thoughts
If you’re ready to upgrade your morning or need a reliable, crowd-pleasing brunch option, the Turkey and Sweet Potato Breakfast Casserole is just what your table needs. Give it a try, and don’t be surprised if it becomes your favorite way to start the day!
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Turkey and Sweet Potato Breakfast Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Turkey and Sweet Potato Breakfast Casserole is a delicious and nutritious way to start your day. Packed with protein, veggies, and flavor, it’s perfect for breakfast or brunch.
Ingredients
For the Casserole:
- 1 lb ground turkey
- 2 medium sweet potatoes (peeled and diced)
- 1 small onion (diced)
- 1 red bell pepper (chopped)
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup shredded cheese (optional)
For the Egg Mixture:
- 10 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook Vegetables: In a skillet, cook sweet potatoes until tender, then add onion, bell pepper, and spinach until softened. Transfer to the baking dish.
- Cook Turkey: In the same skillet, cook ground turkey until browned, season with spices, and add to the baking dish.
- Prepare Egg Mixture: Whisk eggs and milk together, pour over the turkey and vegetables. Top with cheese if desired.
- Bake: Bake for 30–35 minutes until set and golden. Let cool slightly before serving.
Notes
- Great for meal prep—store leftovers in the fridge for up to 4 days or freeze in portions.
- You can customize by using different meats or adding more veggies like mushrooms or zucchini.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 5g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg
