Turkey and Sweet Potato Breakfast Casserole Recipe
If you’re on the hunt for a hearty, protein-packed start to your day, look no further than this Turkey and Sweet Potato Breakfast Casserole Recipe. Bursting with savory ground turkey, naturally sweet potatoes, and a colorful medley of veggies, this dish brings together vibrant flavors and textures in every bite. The whole thing is bound together by fluffy eggs and a touch of cheese (if you like), creating a nourishing breakfast that’s just as perfect for busy weekdays as it is for a relaxed weekend brunch with loved ones. Plus, the leftovers are simply fantastic!
Ingredients You’ll Need
One of the reasons the Turkey and Sweet Potato Breakfast Casserole Recipe is such a staple in my kitchen is because it relies on everyday ingredients that come together like culinary magic. Each item here plays a vital role—whether it’s adding color, packing in nutrition, or delivering that crave-worthy flavor.
- Olive Oil: Adds healthy fat and helps all those savory ingredients begin their flavor journey in the skillet.
- Ground Turkey: Lean, full of protein, and brings a deliciously savory heartiness to the dish.
- Yellow Onion: Diced onion softens for subtle sweetness and layers of depth.
- Garlic Cloves: Just two cloves do the trick, infusing every bite with fragrance and warmth.
- Dried Thyme: Brings a gentle earthiness and herby aroma that ties all the flavors together.
- Paprika: Adds a pop of color and just a hint of smoky spice.
- Salt: Essential for waking up the flavors throughout the casserole.
- Black Pepper: Just a little for a subtle kick and complexity.
- Sweet Potatoes: Shredded or diced, they add a natural sweetness, gorgeous color, and whole-food nutrition.
- Red Bell Pepper: Diced finely for bursts of color and mild sweetness.
- Green Bell Pepper: Adds crunch, color contrast, and its signature slightly grassy note.
- Eggs: The glue that lovingly holds everything together, baking up perfectly fluffy.
- Milk: Makes the eggs extra creamy—use your favorite (dairy or dairy-free).
- Shredded Cheddar Cheese (optional): For those who adore a cheesy, melty finish.
- Chopped Parsley (optional): A sprinkle of freshness to finish things off beautifully.
How to Make Turkey and Sweet Potato Breakfast Casserole Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 375°F (190°C) and giving your 9×13-inch baking dish a light coating of oil or cooking spray. This ensures your casserole won’t stick, plus it makes clean-up a breeze—win-win!
Step 2: Brown the Turkey
Heat olive oil in a large skillet over medium heat. Add the ground turkey and break it up as it cooks. After about 6 to 8 minutes when it’s nicely browned and no longer pink, you’re ready for the next layer of flavor.
Step 3: Sauté Onion and Garlic
To that delicious turkey, add your diced onion and minced garlic. Sauté another 2 to 3 minutes until softened and fragrant. Stir in the thyme, paprika, salt, and black pepper to bring everything together with a warm, cozy aroma.
Step 4: Add Veggies
Now’s the time to fold in your shredded or finely diced sweet potatoes, red bell pepper, and green bell pepper. Continue to cook the mixture for about 4 to 5 minutes. This step gives the veggies a head start, softening them up before they head into the oven.
Step 5: Make the Egg Mixture
In a large mixing bowl, whisk together your eggs and milk until well combined. If you’re opting for a cheesy bake, now’s when you’ll stir in half of the shredded cheddar cheese—so every bite has gooey, melty goodness!
Step 6: Assemble the Casserole
Spread your turkey and veggie mixture evenly in the prepared baking dish. Pour the egg mixture over the top. It will fill in all the nooks and crannies, ensuring a perfect bite every time. Sprinkle on the remaining cheese for a glorious golden crust if you wish.
Step 7: Bake to Perfection
Slide your casserole into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the eggs are set and the top is beautifully golden. Let it cool for about 5 minutes before slicing, which helps everything hold together nicely. Garnish with chopped parsley if you’d like an extra pop of color and freshness!
How to Serve Turkey and Sweet Potato Breakfast Casserole Recipe
Garnishes
Don’t underestimate the power of a final flourish. Scattering a handful of freshly chopped parsley or even a dash of extra paprika right before serving really makes this breakfast casserole pop! For extra zest, a few sliced green onions or the tiniest drizzle of hot sauce go a long way, bringing brightness and a little heat to your plate.
Side Dishes
This Turkey and Sweet Potato Breakfast Casserole Recipe is a complete, hearty meal on its own, but you can make it even more special with some tasty sides. Try a crisp green salad, a bowl of fresh fruit, or even some whole grain toast to round things out. For brunch gatherings, set out some yogurt parfaits and freshly squeezed juice for a standout spread.
Creative Ways to Present
If you’re making this for a special occasion, try serving it in individual ramekins for an elegant touch. You can also scoop the casserole into warm tortillas for a quick breakfast wrap or arrange bite-sized squares on a platter for a grab-and-go breakfast buffet. Let your creativity shine—this dish can adapt to any setting!
Make Ahead and Storage
Storing Leftovers
Have some extra casserole? Perfect! Let it cool to room temperature, then cover tightly or portion into airtight containers. Stored in the fridge, your Turkey and Sweet Potato Breakfast Casserole Recipe will stay delicious and moist for up to four days, making it a breakfast star all week long.
Freezing
This casserole is wonderfully freezer-friendly! Let it cool completely, slice, and wrap pieces individually or as a whole pan (well wrapped in plastic and foil). Freeze for up to 2 months. Defrost overnight in the fridge or gently in the microwave for a fuss-free future breakfast.
Reheating
For individual slices, pop them in the microwave and heat in 30-second intervals until warmed through. To reheat larger amounts, cover the casserole with foil and warm it in a 350°F oven for 15-20 minutes—it’ll taste nearly as fresh as the day you baked it.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works beautifully in this recipe, bringing a similar light flavor and texture. Feel free to swap in your favorite poultry or even try breakfast sausage for a flavor twist.
Is the Turkey and Sweet Potato Breakfast Casserole Recipe gluten-free?
Yes, the base recipe is completely gluten-free as written, so it’s a great option for those with dietary restrictions. Just make sure that any add-ins (like cheese or seasonings) are gluten-free as well.
Can I make this casserole vegetarian?
Definitely! Simply skip the turkey and add more veggies—think spinach, mushrooms, or even zucchini for more bulk. The eggs and sweet potatoes will hold everything together beautifully, so you won’t miss a thing.
How do I prevent the casserole from being watery?
The trick is to sauté the vegetables long enough for some of the moisture to cook off before baking, and let the casserole rest for a few minutes after it comes out of the oven. This ensures lovely, set slices every time.
Can I prepare the Turkey and Sweet Potato Breakfast Casserole Recipe the night before?
Yes, and it’s a huge time-saver! Assemble the casserole, cover, and refrigerate overnight. In the morning, just pop it into the oven and bake as directed. It’s perfect for holiday mornings or when you have overnight guests.
Final Thoughts
If you’re ready to brighten your mornings, there’s no better place to start than with this Turkey and Sweet Potato Breakfast Casserole Recipe. It’s nourishing, vibrant, and endlessly versatile—give it a try, and it just may become your breakfast go-to for seasons (and smiles) to come!
Print
Turkey and Sweet Potato Breakfast Casserole Recipe
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Non-Vegetarian
Description
This Turkey and Sweet Potato Breakfast Casserole is a delicious and nutritious breakfast option that’s perfect for feeding a crowd or meal prepping. Packed with ground turkey, sweet potatoes, bell peppers, and eggs, this gluten-free dish is flavorful and satisfying.
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium sweet potatoes (peeled and shredded or finely diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
For the Egg Mixture:
- 8 large eggs
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the Turkey: In a skillet, cook the ground turkey with onion, garlic, thyme, paprika, salt, and pepper until browned.
- Add Veggies: Stir in sweet potatoes and bell peppers and cook until slightly softened.
- Prepare Egg Mixture: Whisk eggs and milk in a bowl. Add half of the cheese if using.
- Assemble Casserole: Spread turkey and veggie mixture in the baking dish. Pour egg mixture over the top and sprinkle with remaining cheese.
- Bake: Bake for 30–35 minutes until set and golden. Let cool before slicing and garnish with parsley.
Notes
- Make ahead and refrigerate overnight for an easy morning bake.
- Swap turkey for chicken sausage or make it vegetarian by omitting meat and adding spinach or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 225mg
