Turkey and Egg Breakfast Casserole


  • 1 tablespoon coconut oil (plus more for coating the pan)
  • 1 pound ground turkey
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • 12 large eggs
  • 1 small sweet potato (peeled and sliced thin)
  • 1 cup baby spinach
  • Salt and pepper for seasoning
  • Tomatoes (optional)
  • Onions (diced, optional)
  • Bell peppers (optional)
  • Cheese (optional)


Preheat the oven to 375° F. Grease a 9x9 baking dish with coconut oil.

Heat 1 tablespoon in a medium sized skillet set to medium-high heat. Once the oil has melted add in the ground turkey and season with the chili powder, and salt and pepper. Continue to cook the meat until it begins to brown.

While the turkey is cooking, peel and slice your sweet potato. Make sure your slices are fairly thin because if they’re too thick they won’t be as tender. Line the bottom of the greased baking dish with the sliced potatoes.

In a medium bowl beat the eggs with a whisk and season with salt and pepper.

Top the potatoes with the turkey and then pour the eggs on top. Layer the spinach on top of the eggs as well as any optional toppings you’d like to add.

Place the dish in the oven and cook for 35-40 minutes or until the edges of the egg begin to brown and the casserole is firm throughout. Check the dish with about 5 minutes to go to see if you need to add any time.

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