why make this recipe
Turkey and Egg Breakfast Casserole is a delicious and hearty breakfast option that is easy to prepare. It combines lean ground turkey, fresh vegetables, and fluffy eggs, providing a nutritious start to your day. This recipe is perfect for meal prep, family gatherings, or busy mornings when you want to fuel up without much effort. With the ability to customize the ingredients, it can fit various dietary needs, making it a versatile dish. Plus, it’s a crowd-pleaser that everyone will enjoy!
how to make Turkey and Egg Breakfast Casserole
Ingredients:
- 1 lb lean ground turkey
- 8 large eggs
- 1 cup shredded cheddar or mozzarella cheese
- 1 cup diced bell peppers (any color)
- 1 cup fresh spinach, roughly chopped
- 1/2 cup diced onions
- 1 cup milk or cream
- Salt, to taste
- Pepper, to taste
- 1 tsp garlic powder
- 2 tbsp fresh herbs (parsley, chives, or thyme), chopped
- 1 cup bread cubes or frozen hash browns (for added heartiness and crispiness)
- Jalapeños or cayenne pepper (for spicy variation)
- Alternative cheeses like feta, pepper jack, or gouda
- Vegetarian substitutes: sautéed mushrooms or crumbled tofu (instead of turkey)
- Milk alternatives (unsweetened almond milk, oat milk, or lactose-free milk)
Directions:
- Brown the ground turkey in a non-stick skillet over medium heat. Break it apart until fully cooked and no longer pink. Season with salt, pepper, and garlic powder for flavor.
- In the same pan, lightly sauté diced onions, bell peppers, and spinach. Cook until softened to release their natural sweetness and add color to the dish.
- In a large bowl, whisk together the eggs, milk or cream, shredded cheese, salt, pepper, and fresh herbs until smooth and fluffy. This creates an even custard texture for baking.
- Grease a baking dish and layer the cooked turkey, sautéed vegetables, and optional bread cubes or hash browns evenly. Pour the egg mixture over the layers, pressing gently to coat everything.
- Bake at 350°F (175°C) for 30–40 minutes, or until the center is firm and the top is golden brown. A knife inserted in the center should come out clean. Let the casserole cool for 5–10 minutes before serving for cleaner slicing.
how to serve Turkey and Egg Breakfast Casserole
Serve the Turkey and Egg Breakfast Casserole warm, straight from the oven. It can be cut into squares and plated as is or served with sides like fresh fruit or a light salad for a balanced breakfast. You can also add a dollop of salsa or hot sauce on top for an extra kick.
how to store Turkey and Egg Breakfast Casserole
You can store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave or warm them in the oven until heated through. You can also freeze the casserole for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Turkey and Egg Breakfast Casserole
- Make sure to brown the turkey thoroughly for the best flavor.
- Use a mix of your favorite vegetables to add more variety.
- Experiment with different cheeses for unique flavor profiles.
- For a spicier dish, add chopped jalapeños into the egg mixture.
- For easier serving, allow the casserole to cool a bit; it will hold its shape better.
variation
You can easily adapt this recipe for vegetarian diets by substituting the ground turkey with sautéed mushrooms or crumbled tofu. Adjust the seasonings to ensure it’s flavorful. You can also use different cheese types to vary the taste!
FAQs
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Can I make this casserole ahead of time?
Yes! You can assemble it the night before, store it in the fridge, and bake it in the morning. -
Can I freeze the casserole?
Absolutely! Once cooled, wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating. -
What can I use instead of eggs for a vegan version?
You can use a flaxseed meal or chickpea flour mixture as an egg substitute, adjusting the liquid accordingly.