Go Back

Creamy Spinach Potato Breakfast Casserole

Servings: 4

Ingredients

  • tablespoon olive oil divided
  • ½ cup yellow onion diced
  • 8 ounces 99% raw lean ground turkey
  • 2 teaspoons ground chili powder
  • ½ teaspoon onion powder
  • 3 ounces fresh baby spinach leaves
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh sage minced
  • 2 large eggs
  • cup fat free milk
  • cup grated raw potatoes without skin
  • ½ cup shredded low moisture Mozzarella cheese
  • 2 tablespoons shredded Parmesan cheese or Spanish Manchego
  • Salt optional

Pair each serving with:

  • 8 ounce glass of milk

Alternate options:

  • Substitute ground meat of your choice
  • Consider 2 ounces frozen spinach if you don’t have fresh

Instructions

  • Preheat the oven to 400F.
  • Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.
  • Heat ½ tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and sauté for 5 minutes or until soft and fragrant.
  • Add the turkey, chili powder, salt (optional) and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.
  • Add the remaining 1 tablespoon olive oil and reduce the heat to medium low. Add the garlic and sage and sauté for 2-3 minutes.
  • Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.
  • In a mixing bowl, whisk the eggs and ⅓ cup milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.
  • Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched.
  • Serve with remaining 8-ounce glass of milk.