• Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 4

Creamy Spinach And Potato Breakfast Casserole

  • Recipe Submitted by on

 Ingredients List

  • 1½ tablespoon olive oil, divided
  • ½ cup diced yellow onions
  • 8 ounces raw 99% lean ground turkey
  • 2 teaspoons chili powder
  • ½ teaspoon onion powder
  • 3 ounces fresh baby spinach leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh sage
  • 2 large eggs
  • ⅓ cup fat free milk
  • ⅔ cup grated raw potatoes, without skin
  • ½ cup shredded low moisture Mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese
  • salt and pepper to taste


Prepare: Preheat the oven to 400 degrees. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.
Turkey: Heat ½ tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and saute for 5 minutes or until soft and fragrant. Add the turkey, chili powder, and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.
Spinach: Add the remaining 1 tablespoon olive oil to the pan and reduce the heat to medium low. Add the garlic and sage. Saute for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.
Eggs: In a mixing bowl, whisk the eggs and milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.
Bake: Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched. Season with salt and pepper to taste.

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