If you’re craving a breakfast that’s hearty, nourishing, and bursts with color and flavor, the Turkey and Sweet Potato Breakfast Casserole is your answer. This dish combines lean protein, vibrant veggies, and creamy eggs into an all-in-one meal that will keep you energized all morning. Whether you’re prepping for a holiday brunch, feeding a busy family, or looking to meal-prep something special for the week, this casserole is everything you want: easy to make, satisfyingly filling, and guaranteed to wow your taste buds.
Ingredients You’ll Need
Let’s talk ingredients! Each component in this recipe is simple, but together they create a casserole that’s balanced, flavorful, and gorgeous on the plate. You’ll recognize every element and appreciate how each one adds its own unique taste, texture, or pop of color.
- Olive oil: Adds richness and helps brown the turkey and sauté the veggies for depth of flavor.
- Ground turkey: Lean and full of protein, it’s the savory base that makes this casserole extra hearty.
- Onion: Brings a gentle sweetness and aromatic kick that wakes up the whole dish.
- Garlic: A flavor booster that ties everything together—freshly minced is best!
- Dried thyme: Infuses a gentle herby note that perfectly balances the earthiness of the sweet potatoes.
- Paprika: Adds subtle smokiness and a beautiful warm color to every bite.
- Salt: Essential for bringing out the flavors in each ingredient—don’t skip it!
- Black pepper: Lends just enough heat and keeps the casserole tasting lively.
- Sweet potatoes: Naturally sweet and creamy, they give the casserole body and gorgeous color.
- Red bell pepper: Pops of sweetness and vibrant red color scattered throughout.
- Green bell pepper: Provides a wonderful crunch and fresh flavor contrast.
- Eggs: The heart of any breakfast casserole, making everything hold together with a tender, fluffy texture.
- Milk (dairy or non-dairy): Makes the egg mixture extra creamy—use your favorite variety.
- Shredded cheddar cheese (optional): A layer of melty richness that elevates each bite; go dairy-free if needed.
- Fresh parsley (optional): The perfect fresh finishing touch for both color and flavor.
How to Make Turkey and Sweet Potato Breakfast Casserole
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Give your 9×13-inch baking dish a light coating of oil or nonstick spray—this keeps cleanup a breeze and helps your Turkey and Sweet Potato Breakfast Casserole serve up in perfect slices. Gather all your ingredients ahead of time so the whole process is smooth and enjoyable.
Step 2: Brown the Turkey
Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s fully browned. This step sets the stage with savory, juicy turkey that soaks up the seasonings to come. It’s a satisfying, aroma-filled job that means breakfast is officially underway.
Step 3: Sauté the Veggies
Add diced onion, minced garlic, thyme, paprika, salt, and pepper straight into the skillet. Let them cook together for about 3–4 minutes until the onions turn translucent and the whole kitchen is filled with the scent of cozy spices and sweet alliums. These flavor notes are what really make the Turkey and Sweet Potato Breakfast Casserole pop!
Step 4: Soften the Sweet Potatoes
Stir in your diced sweet potatoes and cook them in the skillet for 5–7 minutes. They’ll start to soften—perfect for baking. The natural sugars in sweet potatoes caramelize just a bit, giving the casserole its signature mellow, earthy flavor.
Step 5: Add the Bell Peppers
Toss in your chopped red and green bell peppers. Cook them together for two more minutes, just to take the raw edge off but keep their color and a little bite. There’s nothing better than layers of veggie goodness in every forkful!
Step 6: Assemble the Casserole
Transfer your fragrant turkey and vegetable medley into the prepared baking dish and spread it out evenly. This way, every bite is balanced with turkey, potato, and colorful veggies. It’s already looking gorgeous!
Step 7: Top With Eggs and Cheese
In a medium bowl, whisk together those eight glorious eggs and your milk until the mixture is smooth and pale yellow. Pour it gently over your turkey-veggie base, helping it soak into all the little nooks. Sprinkle the shredded cheese on top if you’re using it for that extra melty finish.
Step 8: Bake and Cool
Slide the casserole into the oven and bake for 30–35 minutes, or until the eggs are set and the top develops a light golden hue. Let it cool for a few minutes before slicing—the wait is worth it because it helps everything firm up for a perfect slice of Turkey and Sweet Potato Breakfast Casserole.
How to Serve Turkey and Sweet Potato Breakfast Casserole
Garnishes
Fresh parsley is more than just a pop of green; it’s a bright, herby note that lifts each savory bite. A few sprigs, finely chopped and scattered over the casserole, invite everyone to dig in. If you’d like, a few sliced green onions or a sprinkle of paprika also look beautiful on top.
Side Dishes
This Turkey and Sweet Potato Breakfast Casserole is a meal in itself, but pairing it with a light side can make it extra special. Try a crisp green salad tossed in lemon vinaigrette or a medley of fresh fruit. Roasted asparagus, steamed green beans, or a slice of whole grain toast are also perfect companions if you want to create a broader brunch spread.
Creative Ways to Present
Cut the casserole into fun shapes using cookie cutters for a kid-friendly brunch, or bake it in individual ramekins for a sophisticated touch at gatherings. You can even serve it in tortillas as a savory breakfast wrap or tuck slices into lunchboxes for a midday protein pick-me-up!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Turkey and Sweet Potato Breakfast Casserole tightly with foil or transfer to airtight containers. It keeps well in the refrigerator for up to four days—making it a fantastic meal-prep option for busy mornings.
Freezing
This casserole freezes beautifully! Wrap individual slices or the entire cooled casserole (directly in the baking dish if you like) with a layer of plastic wrap and foil. Label and freeze for up to two months. Thaw overnight in the refrigerator for best results.
Reheating
To bring your casserole back to life, simply microwave slices for quick breakfasts, or reheat larger portions in a 350°F (175°C) oven until warmed through. If it seems a bit dry, cover with foil while reheating to lock in moisture and freshness.
FAQs
Can I make the Turkey and Sweet Potato Breakfast Casserole vegetarian?
Absolutely! Simply omit the ground turkey or substitute with your favorite plant-based meat alternative. You can even add extra veggies like mushrooms, spinach, or kale for more flavor and texture.
Is it possible to prepare this casserole the night before?
Yes! Assemble everything through pouring the eggs over the turkey and veggies, then cover and refrigerate overnight. In the morning, bake as directed. This is perfect for holiday brunches or busy weekdays when you want to hit the ground running!
Can I use different types of cheese or skip it altogether?
Of course! Cheddar adds a classic melty finish, but mozzarella or Monterey Jack are also fantastic choices. To make this Turkey and Sweet Potato Breakfast Casserole dairy-free, simply leave the cheese out or use your favorite plant-based cheese alternative.
What’s the best way to dice sweet potatoes quickly?
Peel the sweet potatoes, then cut them into slabs, sticks, and finally, cubes. Consistent, small cubes ensure even cooking—look for about 1/2-inch pieces for the best soft-yet-toothy texture in your casserole.
Can I add more vegetables to the casserole?
Definitely! Feel free to toss in spinach, kale, mushrooms, or even zucchini if you’re looking for an extra veggie punch. Just make sure not to overload the casserole dish, or it may need a few more minutes in the oven to set.
Final Thoughts
This Turkey and Sweet Potato Breakfast Casserole is a celebration of wholesome, vibrant ingredients and pure comfort. It’s the kind of dish you make once and instantly add to your regular breakfast rotation. Try it for yourself, share it with family and friends, and watch it become part of your favorite mornings!
Print
Turkey and Sweet Potato Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Turkey and Sweet Potato Breakfast Casserole is a wholesome and satisfying dish perfect for a morning meal. Packed with ground turkey, sweet potatoes, bell peppers, and eggs, this gluten-free casserole is flavorful and nutrient-dense.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups peeled and diced sweet potatoes
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 8 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup shredded cheddar cheese (optional)
- fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Turkey: Brown ground turkey in a skillet with olive oil, then add onion, garlic, thyme, paprika, salt, and pepper.
- Prepare Vegetables: Cook sweet potatoes and bell peppers with the turkey mixture until tender.
- Assemble: Transfer the mixture to the baking dish.
- Whisk Eggs: Combine eggs and milk, then pour over the turkey and veggies.
- Bake: Sprinkle with cheese and bake for 30–35 minutes until set.
- Serve: Let cool, slice, and garnish with parsley before serving.
Notes
- You can substitute ground turkey with ground chicken or omit the meat for a vegetarian version.
- Add spinach or kale for extra greens.
- To make it dairy-free, skip the cheese or use a non-dairy alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 5g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 250mg
