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Sweet Potato Breakfast Casserole with ground turkey and eggs in a white, oval dish.

Sweet Potato Breakfast Casserole (with Ground Turkey and Eggs)

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


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.


  • 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


  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.


  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.

Keywords: egg casserole, breakfast casserole without bread, ground turkey and eggs