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Turkey and Egg Breakfast Casserole

Turkey and Egg Breakfast Casserole
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A warm and comforting Turkey and Egg Breakfast Casserole that is quick to prepare, protein-packed, and perfect for busy mornings or weekend brunches. Featuring lean ground turkey, fluffy eggs, a blend of melty cheeses, and vibrant vegetables, this casserole offers a wholesome, savory, and satisfying start to your day. Make-ahead friendly and easily adaptable to dietary preferences, it is a family-approved dish sure to please all ages.

Ingredients

Scale

Protein and Dairy

  • 1 pound lean ground turkey
  • 8 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup milk or cream

Vegetables and Aromatics

  • 1 cup diced bell peppers (any color)
  • 1/2 cup diced onions
  • 2 cloves garlic, minced

Carbohydrates

  • 4 cups whole wheat bread cubes (day-old preferred)

Seasonings and Herbs

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley or thyme, chopped (optional)

Instructions

  1. Prepare the Turkey and Veggies: Start by sautéing the ground turkey in a skillet over medium heat until browned. Add diced onions, bell peppers, and garlic, cooking everything together until the vegetables are tender and fragrant.
  2. Mix the Egg Base: In a large bowl, whisk together eggs, milk or cream, salt, pepper, and your choice of fresh herbs. This mixture will bind the casserole and keep it moist.
  3. Assemble the Casserole: Layer the whole wheat bread cubes evenly in a greased baking dish. Spread the cooked turkey and veggies over the bread. Sprinkle the cheese blend on top, then pour the egg mixture evenly over everything, making sure all the bread is soaked.
  4. Let it Rest: Allow the casserole to sit for about 10 minutes so the bread absorbs the egg mixture fully—this step makes the final dish perfectly tender and cohesive.
  5. Bake to Perfection: Preheat the oven to 350°F (175°C) and bake the casserole for 40-45 minutes, or until the eggs are set and the top is golden brown. Let it cool slightly before serving.

Notes

  • Don’t overcook the turkey; brown it just enough so it stays juicy and doesn’t dry out in the bake.
  • Use day-old bread to better absorb the egg mixture without becoming mushy.
  • Let the assembled casserole rest before baking to ensure all bread cubes soak the egg mixture thoroughly.
  • Customize the cheese blend or add extra cheese for a cheesier casserole.
  • Test for doneness by inserting a toothpick in the center; it should come out clean when ready.

Nutrition

Keywords: turkey breakfast casserole, egg casserole, protein breakfast, make ahead breakfast, easy brunch recipe

Find it online: https://jamescookes.com/turkey-and-egg-breakfast-casserole/