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High Protein Turkey Breakfast Casserole - A Hearty, Make-Ahead Morning Meal

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground turkey
  • 1 tablespoon olive oil (if your turkey is very lean)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cups fresh spinach, roughly chopped
  • 1 cup mushrooms, sliced (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, divided (adjust to taste)
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 10 large eggs
  • 1/2 cup low-fat milk or unsweetened almond milk
  • 1 cup shredded sharp cheddar or reduced-fat mozzarella
  • 1/4 cup grated Parmesan (optional, for extra savory flavor)
  • Cooking spray or a little butter for greasing
  • Optional toppings: sliced green onions, chopped parsley, hot sauce

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. Brown the turkey: Warm a large skillet over medium heat. Add olive oil if needed, then the ground turkey. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. Season with half the salt and pepper, plus the smoked paprika and oregano.
  3. Sauté the veggies: Add onion and bell pepper to the skillet. Cook 3–4 minutes until softened. Stir in mushrooms and cook another 2–3 minutes. Add garlic and spinach; cook just until the spinach wilts. Taste and season with a pinch more salt and pepper if needed.
  4. Layer in the dish: Spread the turkey and veggie mixture evenly in the prepared baking dish. Sprinkle half the shredded cheese over the top.
  5. Whisk the eggs: In a large bowl, whisk eggs, milk, remaining salt and pepper until well combined and slightly frothy. Stir in Parmesan if using.
  6. Combine and top: Pour the egg mixture over the turkey and veggies. Gently shake the dish to distribute the eggs. Top with the remaining shredded cheese.
  7. Bake: Place the dish on the center rack and bake 28–35 minutes, or until the eggs are set in the center and the edges are lightly golden. A knife inserted in the middle should come out clean.
  8. Rest and serve: Let the casserole rest 5–10 minutes before slicing. Garnish with green onions or parsley, and add hot sauce if you like a kick.