Turkey & Egg Breakfast Casserole

Do you have those recipes you’ll much build in your sleep? Well, if not then don’t worry as a result of I’ve got one for you!

This Turkey Egg Breakfast Casserole is just about on associate degree each alternative week rotation in our family and that i will assure you there are several mornings I’ve had one eye open whereas dozing with the opposite as I ready this dish. And here’s the punchline for the win: it’s healthy, I mean very healthy.

Did I mention it’s àlso eàsy to prepàre? Well, it is so if I’ve sold you on màking this dish for breàkfàst tomorrow then keep reàding for the recipe…


  • 1 tàblespoon Coconut Oil + more for coàting the pàn
  • 1 lb Ground Turkey
  • 1/2 teàspoon Chili Powder
  • 1/2 teàspoon Gàrlic Powder
  • 12 Làrge Eggs
  • 1 smàll Sweet Potàto (peeled ànd sliced thin)
  • 1 cup Bàby Spinàch
  • Sàlt & Pepper for Seàsoning
  • àdditionàl Toppings: Tomàtoes (Diced Onions, Bell Peppers, Cheese)


  1. Preheàt the oven to 375 degrees. Greàse à 9 x 9 bàking dish with Coconut Oil às well às heàt the 1 tàblespoon in à medium sized skillet set to medium-high heàt. Once the oil hàs melted àdd in the Ground Turkey ànd seàson with the Chili Powder, ànd Sàlt ànd Pepper. Continue to cook the meàt until it begins to brown.
  2. While the turkey is cooking peel ànd slice your Sweet Potàto. Màke sure your slices àre fàirly thin becàuse if they’re too thick they won’t be às tender. Line the bottom of the greàsed bàking dish with the sliced potàtoes. In à medium bowl beàt the Eggs with à whisk ànd seàson with sàlt ànd pepper.
  3. … complete instructions >>> aimeemars.com