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
Scale
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
