This nourishing & easy, bake-ahead Egg & turkey breakfast casserole is made with simple ingredients without compromising on flavor. 1
I love a high-protein breakfast that I can meal prep ahead of time, making mornings a breeze! This casserole has also been a fan favorite anytime I’m cooking for a crowd. I’ll prep it ahead of time, then reheat it on the morning that I’m serving the dish. Plus, since it’s made without gluten or cheese, it’s an easy option that most people can enjoy.
Benefits behind this breakfast
Extra-virgin olive oil - Rich in heart healthy fats and antioxidants, olive oil is a heart-healthy addition to this dish.
Bell peppers - A great source of fiber and vitamin C, they support immune health and help to reduce inflammation.
Dijon mustard - Though the mustard seed is tiny, it’s mighty, with anti-inflammatory properties packed into this flavorful addition.
Hash browns - A great source of complex carbohydrates and fiber, for steady energy.
Servings: 8 | Prep time: 10 minutes | Total time: 1 hour 15 minutes | Gluten-free, high-protein
Appliances & Utensils
Ingredients
For the cooked filling:
2 tablespoons extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
2 pounds lean (90/10) ground turkey
1 bag of frozen bell peppers and onions
For the wet ingredients:
10 eggs
1 1/2 cups unsweetened almond milk
2 teaspoons Dijon mustard
For the casserole:
1 bag freshly shredded hash browns
½ teaspoon kosher salt
¼ teaspoon pepper
For topping:
freshly sliced avocado (optional)
hot sauce (optional)
Instructions
Prep: Preheat the oven to 350°F. Add parchment paper to a 9x13-inch baking dish.
Cook the turkey: Heat a large skillet over medium heat. Add olive oil, then add ground turkey and cook, breaking it up with a spatula, until fully browned.
Cook vegetables: Stir in 1 bag of frozen bell peppers and onions, cooking for 5 to 6 minutes until softened and heated through. Remove from heat and set aside.
Prepare the wet mixture: In a large mixing bowl, whisk together eggs, unsweetened almond milk, and Dijon mustard until combined.
Assemble the casserole: Spread the freshly shredded hash browns across the bottom of the dish. Sprinkle with salt and pepper. Layer the cooked turkey and vegetable mixture evenly over the potatoes. Pour the egg mixture on top.
Bake: Bake uncovered for 55 to 60 minutes, or until the eggs are fully cooked.
Serve: Let cool slightly, before adding optional toppings and serving. Enjoy!
Store: To store, let casserole cool completely before placing in an air-tight container in the fridge for up to 4 days. Reheat before serving.
Pro tip: Ensure that you choose ‘freshly shredded hash browns’ as frozen hash browns will cause the casserole to be too runny. You can also cook frozen hash browns before adding them to the dish if this is all you have.
For vegetarian dietary restrictions: Omit the ground turkey and swap for black beans or chickpeas as a vegetarian option.
I hope you enjoy this recipe! You can save it by emailing it to yourself or bookmarking it directly on Substack.
For more delicious, nourishing meals, check out The recipe box or the Weekly meal plans. You can follow along on Instagram, TikTok, or YouTube, and shop my favorite wellness brands at a discount.
Here’s to a nourishing and joyful week ahead,
Grace Barker
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