Sweet Potato Breakfast Casserole (with Ground Turkey and Eggs)

Sweet Potato Breakfast Casserole with ground turkey and eggs and hints of apple, maple syrup and sage. It’s a simple casserole, made without bread, so you can assemble and bake it right away, or prep it ahead for an easy brunch.

*This recipe was originally published in November 2018 and has been updated with new text and photos. The recipe remains the same. An original photo is included at the end of this post.

Brunch is one of my favourite weekend activities. Whether it’s going out for brunch or preparing brunch at home, I love the big meal, lazy morning vibe. And the endless cups of coffee are a must.

Going out for brunch, or even having a crowd for brunch, is a little different these days. But it’s not stopping me from preparing big breakfast bakes for the hubby and I to enjoy at home, which then doubles as meal prep for lunches during the week.

If I’m not making a dish with sweet potato and eggs on the weekend, I’m usually making this egg strata, sausage frittata or cheesy tomato quiche.

But during the fall of the year, I keep coming back to this sweet and savoury breakfast casserole that I’m re-sharing today. It’s a meal in itself with lots of ground turkey, chunks of sweet potato, eggs, spinach and mushrooms.

The turkey is seasoned with maple syrup, apple sauce, sage, thyme and garlic, so it’s savoury but with a subtle sweetness that reminds me of a maple breakfast sausage.

This egg casserole is also made without bread, so it doesn’t need to rest in the refrigerator overnight. You can assemble and bake it right away. But if you like to prep casseroles in advance, this one can be assembled the night before and stored in the refrigerator.

We love this one for any meal of the day. Just pair it with a side salad, and it transforms into an easy lunch or dinner.

Details on a few ingredients for this sweet potato breakfast casserole

Sweet potato: You’ll need 3 cups of cubed sweet potato for this recipe (1-inch cubes), which is about 2 large sweet potatoes. Make sure you cut the cubes in roughly the same size so they cook evenly in the casserole. If you cut the cubes into larger pieces, you’ll need to increase the bake time.

Ground turkey: I prefer lean ground turkey in this recipe, but you can substitute ground chicken or lean ground pork. If you don’t mind this casserole being a little heavier, you can also use ground beef or sausage.

Apple sauce: This recipe calls for unsweetened apple sauce. If you only have sweetened, you can use it, but the turkey will end up with a sweeter taste. You can also try adding a few tablespoons of grated apple (without the peel) as a quick substitution.

Herbs: I used dried thyme and sage in this recipe. If you use fresh herbs, you will need to triple the amount as dried herbs are more potent.

Cheese: This recipe calls for a cup of cheese, and it can be whatever you have on hand – cheddar, mozzarella, or blends of other cheeses. You can also use light or full fat, but the full fat will make the casserole a little greasy. If you prefer extra cheesy casseroles, feel free to add more cheese.

How to make a breakfast casserole without bread

This is just a brief overview to accompany the step-by-step photos. Scroll to the recipe card for ingredient quantities and detailed instructions.

• Step 1: Add the turkey, apple sauce, maple syrup, garlic, thyme, sage, salt and pepper to a greased skillet.

• Step 2: Cook until the liquid from the apple sauce and maple syrup has burned off and the turkey is fully cooked.

• Step 3: Add in the spinach and mushrooms and cook until the spinach is wilted.

• Step 4: Spoon the turkey mixture into a greased baking dish.

• Step 5: Add the sweet potatoes and mix everything together.

• Step 6: Whisk together the eggs and almond milk and pour over the sweet potatoes and turkey, ensuring everything is coated. Top with cheese.

• Step 7: Bake on 350F for 45-55 minutes, or until the egg has set and the sweet potato is fork tender.

Frequently asked questions

Can you make this casserole in advance? Yes, just assemble, cover and refrigerate overnight. When ready to eat, let the casserole sit at room temperature while the oven preheats. Then, just bake according to the recipe instructions.

How do you store leftovers and how long will they last? Store leftovers in an airtight container in the refrigerator and enjoy with 3-4 days. For meal prepping, divide into individually sized containers.

How do you reheat leftover casserole? You can reheat leftovers in the microwave or in the oven on 350F until fully heated through. You may need to cover the casserole in the oven to prevent the top from getting too brown.

Can you freeze this sweet potato egg casserole? I’ve never frozen the full casserole, but I have frozen leftover pieces. Just let the casserole cool completely in the refrigerator, then place pieces in individual freezer safe containers. Freeze for up to 2-3 months. Defrost in the refrigerator before reheating in the microwave or oven.

Additional recipe tips and substitutions

• While I use a skillet and baking dish to make this casserole, you can make it all in one skillet. To do this, just leave the cooked ground turkey mixture in the skillet and add in the remaining ingredients. If you do this, you’ll want to make sure you’re using an oven safe skillet and that the sides and bottom of your skillet are well greased to help prevent the egg from sticking.

• The turkey is cooked in the skillet with apple sauce and maple syrup, so it will look watery at first. Just keep cooking it until the liquid burns off.

• I used almond milk, but you can use any non-dairy nut milk. You can also use dairy milk if that’s your preference.

• If you need this casserole to be dairy-free, just leave the cheese off the top and use nut milk.

• Instead of fresh spinach, feel free to substitute fresh kale or swiss chard.

• If the casserole starts to brown too much towards the end of the baking time, just cover it with foil.

More sweet potato breakfast recipes

• Sweet Potato Frittata
• Spicy Sweet Potato Breakfast Bowls

More ground turkey recipes

• Air Fryer Turkey Meatballs
• Turkey Jalapeno Burgers
• Air Fryer Turkey Burgers
• Taco Cups with Ground Turkey
• Honey Garlic Turkey Meatballs

If you make this sweet potato breakfast casserole, I’d love to hear what you think in the comments below!

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Sweet Potato Breakfast Casserole (with Ground Turkey and Eggs)

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• Author: Leanne
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

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Description

Sweet Potato Breakfast Casserole with ground turkey and eggs and hints of apple, maple syrup and sage. It’s a simple casserole, made without bread, so you can assemble and bake it right away, or prep it ahead for an easy brunch.

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound (454 gram package) lean ground turkey
• 1/2 cup unsweetened apple sauce
• 2 tablespoons maple syrup
• 2 cloves garlic, pressed or chopped
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 3 cups chopped sweet potatoes, 1-inch cubes (about 2 large potatoes)
• 2 cups spinach, packed
• 2 cups cremini mushrooms, quartered
• 6 large eggs
• 1 cup unsweetened almond milk
• 1 cup grated cheese

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Instructions

1. Preheat oven to 350F and grease a baking dish with non-stick cooking spray (use an 8×11 inch dish or similar size).
2. Heat the oil in a skillet, then add the turkey, apple sauce, maple syrup, garlic, thyme, sage, salt and pepper. Cook on medium heat until the turkey is fully cooked and the liquid from the apple sauce and maple syrup has burned off.
3. Add in the spinach and mushrooms, and cook until the spinach is wilted.
4. Transfer the turkey mixture to the baking dish. Add the sweet potatoes and mix everything together.
5. In a medium-sized bowl, whisk together the eggs and almond milk. Pour over the ingredients in the baking dish, making sure the turkey and potatoes are well coated. Top with cheese.
6. Bake for 45-55 minutes, or until the egg has set and the sweet potato is fork tender.
7. Serve immediately. Store any leftovers in the refrigerator and enjoy within 3-4 days.

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Notes

1. To prep ahead, just assemble, cover and refrigerate the casserole overnight. When ready to eat, let the casserole sit at room temperature while the oven preheats. Then, just bake according to the recipe instructions.
2. Cut the sweet potato into cubes that are roughly the same size (1-inch cubes) so they cook evenly in the casserole.
3. If you don’t have ground turkey, you can use ground chicken or lean ground pork.
4. The recipe calls for dried thyme and sage. If you use fresh herbs, you will need to triple the amount as dried herbs are more potent.
5. To keep this casserole dairy-free, just omit the cheese.
6. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.