This Turkey and Sweet Potato Breakfast Bake is a hearty, nourishing way to greet the day! It’s the perfect balance of protein-packed ground turkey, naturally sweet potatoes, and fluffy eggs—all infused with a touch of spinach and warm spices. Whether you’re prepping breakfasts for a busy week or looking for a special dish to share at brunch, this casserole delivers cozy flavor and color in every bite.
Why You’ll Love This Recipe
- Meal Prep Magic: This Turkey and Sweet Potato Breakfast Bake is just as delicious on day four as it is fresh from the oven, making it a go-to for busy mornings!
- Naturally Gluten and Dairy Free: With wholesome, simple ingredients, it fits into many dietary needs without sacrificing flavor or comfort.
- Satisfying Any Time of Day: While it shines at breakfast or brunch, this savory bake works just as well for a light lunch or cozy dinner.
- Customizable and Crowd-Pleasing: Adapt it to suit your favorite add-ins or serve it at a potluck—there’s something about the combination of turkey, sweet potato, and eggs that everyone adores!
Ingredients You’ll Need
One of my favorite things about this Turkey and Sweet Potato Breakfast Bake is that it relies on simple, wholesome staples. Each ingredient was chosen to add a specific flavor, texture, or pop of nutrition—there’s nothing extra, but together, they truly shine.
- Coconut Oil: Adds subtle richness and helps the casserole release easily from the dish—plus, it’s perfect for sautéing turkey!
- Ground Turkey: Provides lean, savory protein that pairs beautifully with the sweet potato; seasoned simply yet flavorfully.
- Paprika & Garlic Powder: These pantry spices give the turkey and eggs warmth and depth without overpowering the other ingredients.
- Large Eggs: The foundation of the bake—fluffy, tender, and perfect for binding everything together.
- Sweet Potato: Sliced thinly, it cooks up tender and adds a lovely, sweet earthiness (and color!) to every serving.
- Baby Spinach: Added at the end for a gentle wilt, it brings freshness and a pop of vibrant green.
Variations
One of the joys of making this Turkey and Sweet Potato Breakfast Bake is how easily you can make it your own. Whether you’re exploring new flavors, using up what’s in your fridge, or tweaking for dietary needs, this recipe welcomes creativity.
- Sausage Upgrade: Swap ground turkey for pork sausage to add classic breakfast flavors and a little extra richness.
- Veggie-Packed: Stir in finely chopped bell peppers, mushrooms, or onions for extra color and vitamins.
- Dairy Addition: Sprinkle shredded cheddar or feta over the top before baking for a gooey, melty finish.
- Quiche Style: Pour the filling into a buttermilk pie crust before baking for a dressed-up brunch quiche.
- Individual Portions: Divide the mixture into a muffin tin for portable, freezer-friendly breakfast bites.
How to Make Turkey and Sweet Potato Breakfast Bake
Step 1: Prep the Pan & Sweet Potato
Preheat your oven to 375°F and generously grease a 9 x 9-inch baking dish with coconut oil. Peel the sweet potato and slice it into thin, 1/4-inch rounds—this helps them cook through and become perfectly tender. Arrange the slices in a single, slightly overlapping layer across the bottom of your dish; this creates a beautiful and tasty base for the bake.
Step 2: Sauté and Season the Turkey
Melt a tablespoon of coconut oil in a skillet over medium heat. Add the ground turkey and sprinkle with paprika, garlic powder, and any extra spices you love. Use a spatula to break up the meat, cooking until it’s browned and crumbly (about 3–5 minutes). Drain off any excess liquid, then gently layer the turkey over the sweet potatoes.
Step 3: Whisk the Eggs & Assemble
In a medium bowl, whisk all the eggs until they’re thoroughly blended. Add a pinch more paprika and garlic powder, plus salt and pepper to taste. Pour the beaten eggs evenly over the turkey layer—watch them settle into the edges and promise that lovely, fluffy bite!
Step 4: Bake, Wilt Spinach & Finish
Place your casserole in the oven and bake for 30 minutes. Carefully pull the rack out and scatter your baby spinach over the top. Slide the dish back in and continue baking for 10–15 more minutes, until the eggs are set in the center. The spinach will wilt just enough, and you’ll know it’s ready when the center feels firm to the touch.
Pro Tips for Making Turkey and Sweet Potato Breakfast Bake
- Even Layering for Tender Potatoes: Slice sweet potatoes as uniformly as possible and avoid stacking them too thick—this ensures each piece bakes up soft and sweet.
- Season Each Layer: Sprinkle a tiny bit of your favorite seasoning over the sweet potatoes and turkey as you build the bake for extra depth of flavor in every bite.
- Cover If Browning Fast: If the top of your Turkey and Sweet Potato Breakfast Bake is getting too dark but the center isn’t set yet, just lightly tent with foil and continue baking till done.
- Let It Rest: Allow the casserole to cool for 10–15 minutes before slicing; this keeps it neat and lets the flavors develop fully.
How to Serve Turkey and Sweet Potato Breakfast Bake
Garnishes
Top your Turkey and Sweet Potato Breakfast Bake with a sprinkle of fresh herbs—like chopped cilantro or parsley—for brightness. A light dusting of smoked paprika or a few slices of creamy avocado adds color and a little extra flair, turning every serving into something special.
Side Dishes
This breakfast bake shines alongside a simple fruit salad, crisp mixed greens, or buttery toast. For brunch gatherings, add a side of roasted asparagus or some tangy pickled onions for a flavor-packed plate that’s as colorful as it is satisfying.
Creative Ways to Present
Try serving the Turkey and Sweet Potato Breakfast Bake in individual ramekins for an elegant brunch, or cut it into small squares for a playful, grab-and-go breakfast bar. You can even layer slices onto an English muffin with arugula and hot sauce for a portable, savory breakfast sandwich!
Make Ahead and Storage
Storing Leftovers
Let any leftover Turkey and Sweet Potato Breakfast Bake cool completely, then cover tightly or transfer to an airtight container. It will keep beautifully in the fridge for up to four days—perfect for meal prep or snacking throughout the week.
Freezing
This recipe freezes wonderfully! After it’s cooled, slice the casserole into portions, wrap tightly in plastic and foil, and freeze for up to four months. Thaw overnight in the fridge before reheating for best results.
Reheating
You can reheat individual slices of the breakfast bake in the microwave for a quick, easy meal. To rewarm the whole casserole, cover with foil and bake at 350ºF for 10–15 minutes, or until heated through. Avoid microwaving the entire bake—it can turn rubbery and unevenly heated.
FAQs
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Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works well in this bake and will give a similar lean, mild flavor. You might want to add a pinch of extra seasoning, since turkey has a slightly more robust taste.
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What if my casserole isn’t cooking through in the center?
If the center of your Turkey and Sweet Potato Breakfast Bake is still loose or jiggly, add 10 minutes to the baking time and check again. Be sure your oven is fully preheated, and use an oven thermometer if possible for accuracy. Covering the casserole with foil prevents over-browning during extra baking.
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Can I make individual servings instead of a big casserole?
Yes! Pour the mixture into a muffin tin (silicone works best) and reduce the baking time to 20–25 minutes. These mini bakes are ideal for meal prepping and freeze perfectly for grab-and-go breakfasts.
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Can I add cheese or extra veggies to this recipe?
Definitely. Stir in shredded cheese or vegetables like bell peppers, onions, or mushrooms for more flavor and variety. Just make sure to avoid overfilling the dish—especially if you’re adding watery veggies, which might require slightly more baking time.
Final Thoughts
If you’re searching for a comforting, make-ahead breakfast that ticks all the boxes—flavorful, nourishing, and easily customizable—give this Turkey and Sweet Potato Breakfast Bake a try. It’s a personal favorite that makes mornings brighter and leaves everyone at the table smiling. I can’t wait to hear how you enjoy your first bite!
Print
Turkey and Sweet Potato Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 Servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and nutritious Turkey and Egg Breakfast Casserole that’s perfect for a weekend brunch or meal prep. This flavorful dish combines ground turkey, sweet potatoes, spinach, and eggs baked to perfection.
Ingredients
Ground Turkey Mixture:
- 1 tablespoon Coconut Oil
- 1 lb Ground Turkey
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
Egg Mixture:
- 12 large Eggs
- 1 small Sweet Potato, peeled and thinly sliced
- 1 cup Baby Spinach
Instructions
- Preheat the oven: Preheat the oven to 375℉ and grease a 9 x 9 baking dish with coconut oil.
- Prepare sweet potatoes: Slice sweet potatoes and layer them in the baking dish.
- Cook turkey: Brown ground turkey in coconut oil, season, and layer over sweet potatoes.
- Mix eggs: Whisk eggs with spices, pour over turkey layer.
- Bake: Bake casserole for 40-45 minutes until firm, topping with spinach halfway through.
Notes
- Try different meats like pork sausage, chicken, or beef.
- Create individual servings using a muffin pan or turn it into a quiche with a pie crust.
- If browning too quickly, cover with foil.
- Adjust cooking time if center is not firm.
- You may not need all the sweet potato slices.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 280mg
