If you’re looking for a nutritious and filling breakfast option, this Turkey Sweet Potato Breakfast Casserole is perfect for meal prep. It’s packed with protein, fibre, and nutrient-dense ingredients, making it a wholesome start to your day.

High in Protein: With a dozen eggs and lean ground turkey, this casserole is loaded with high-quality protein, which helps keep you feeling full, supports muscle repair, and provides steady energy throughout the day.

Customizable & Meal Prep Friendly: This casserole is easy to adapt to your taste. Swap the ground turkey for sausage or beef, or make individual servings using a muffin pan for easy portioning. It’s a great option for meal prep, lasting up to four days in the fridge and up to four months in the freezer.

Rich in Fibre & Nutrients: Sweet potatoes provide a natural source of fibre, vitamins, and minerals like potassium and vitamin A. Paired with spinach, this dish gives you a boost of nutrients that promotes digestive and immune health.

Enjoy a nourishing start to your day with this Turkey Sweet Potato Breakfast Casserole! Whether you bake it ahead or freeze individual portions, it’s a delicious and nutritious addition to your meal rotation.

Ingredients

  • 1 lb Ground Turkey
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Garlic Powder
  • 12 large Eggs
  • 1 small Sweet Potato peeled and sliced thin
  • 1 cup Baby Spinach

Directions

  1. Preheat the oven to 375℉ and grease a 9 x 9 baking dish with coconut oil and set aside.
  2. Peel and slice the sweet potato, making sure to cut them 1/4-inch slices (any thicker and they won’t be tender). Line the bottom of the greased baking dish with the sliced potatoes in a single layer, some overlap is okay.
  3. Melt 1 tablespoon of coconut oil in a medium-sized skillet over medium heat add the ground turkey and season with additional spices if desired. Using a spatula break the meat apart and cook until browned, about 3 to 5 minutes. Drain and place on top of the sweet potato layer.
  4. In a medium bowl beat the eggs with a whisk until combined. Add the paprika, garlic powder, and any additional salt and pepper if desired. Pour over the ground turkey layer.
  5. Place the dish in the oven and cook for 30 minutes. Carefully slide the dish out, without removing it from the oven, and top with the spinach. Return to its position and continue cooking for 5 to 15 minutes until the centre of the casserole is firm. I usually cook my casserole for 40 to 45 minutes in total.

Notes 

  • Use a different kind of meat. Instead of using ground turkey try some ground pork sausage to get a richer breakfast sausage kind of flavor. You can also use ground chicken or ground beef.
  • Make individual servings. Use a 12-cup silicone muffin pan to make individual servings. These individual servings can also be frozen if wrapped tightly in plastic wrap and then aluminum foil.
  • If the top of the casserole begins to brown too much, cover it with aluminum foil. This will also require you to cook it a little longer (about 5 minutes more) since it will be covered.
  • Leftovers: This casserole is perfect for meal prep and will last for 4 days in the fridge. Before placing any leftovers in the fridge allow the casserole to cool completely before covering and storing it.
  • Freezing Instructions: Allow the casserole to cool completely before storing it in the freezer. It will last for up to 4 months stored in the freezer. You can also portion it out into individual servings and store those in the fridge. Let the casserole or individual piece thaw overnight in the fridge and then reheat it in the microwave or oven.
Recipe by Aimee Mars Living.

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