Healthy Breakfast Casserole
Breakfast is by far my favorite meal of the day. I just love mornings and I’m a big proponent of starting it off on the right foot – which includes a healthy morning routine and a healthy meal in my belly. But my love for breakfast is also why you’ll find me whipping up brunch and brinner (breakfast for dinner) recipes on the regular.
A Super Healthy Breakfast Casserole
Many breakfast casserole recipes online include cubed bread (gluten alert), so I wanted to offer up a lighter, gluten-free and paleo-friendly breakfast casserole option. The recipe itself is dairy-free, but you can of course tweak it to your own preferences. I typically make mine with a little parmesan or goat cheese, which are two cheeses I usually have stocked in my fridge.
As I mention in the video below, ground turkey isn’t enormously flavorful, so the spices – chili powder, cumin and oregano – are key in this recipe. But ground turkey is a great protein option and while I chose dark meat, you could opt for white meat or a combination of both.
What’s in this Healthy Breakfast Casserole?
The breakfast casserole is filled with turkey, spinach, artichoke, onion, bell pepper and eggs. But if you have kale or chard on hand, feel free to toss those in as well. This recipe is really flexible and adaptable.
And while I’m personally not a low carb gal, this recipe is certainly low carb and keto friendly. And that makes it a nice break from a few of my more decadent breakfast recipes, like my gluten free crepes or paleo chocolate waffles.
What to serve with this breakfast casserole recipe? My sweet potato hash browns or skillet breakfast potatoes are always a great option.
Storage and Meal Prep
Even if you’re one or two people you can make this healthy breakfast casserole and save the leftovers. They’re easily reheatable!
To store: slice the casserole into individual pieces and store in a sealed container in the fridge for 3-4 days.To freeze: yes, you can freeze this! Just slice and place leftovers in the freezer for up to 3 months.To reheat: Warm the individual portions in the microwave for 45 seconds or until warmed through.
More Healthy Egg Recipes
You know I love a good healthy breakfast recipe. These are some of my favorites!
Ultimate Breakfast CasseroleHam and Broccoli Breakfast CasseroleBaked Eggs in AvocadoPoached EggsBreakfast Egg MuffinsShakshuka (or Green Shakshuka)
Healthy Breakfast Casserole Recipe Video
This breakfast casserole is easy to make, but it always helps to watch a step-by-step video tutorial. Give it a watch below!
Healthy Breakfast Casserole
from votes Prep: 20 minutes Cook: 45 minutes Total: 1 hour 5 minutes Servings: 12 servings PrintPinReviewSaveSaved
Description
This breakfast casserole is delicious, healthy and easy to make. Filled with turkey, spinach and artichoke, it’s naturally low-carb, dairy-free, gluten-free, and paleo friendly.
Video
Ingredients
16 large eggs, beaten1 1/2 lb ground turkey2 tbsp avocado oil1/2 onion, diced1 green bell pepper, diced2 green onion, finely sliced1 can, 14 oz artichoke hearts, chopped2 cups packed fresh baby spinach, plus extra for the top1 tsp chili powder1/2 tsp cumin1/2 tsp oreganosalt and pepper
optional
cheese, my favorites are fresh parmesan and goat cheese
Instructions
Preheat your oven to 375 degrees fahrenheit.Heat the oil in a sauté pan on medium heat. Add the onion and bell pepper and give it a quick stir. Add the ground turkey and use a large spoon to break up the turkey.Add the spices, salt and pepper and stir to combine everything. Cook for approximately 10 minutes, or until there’s no liquid in the pan and the meat is cooked through and browned.Add the spinach to the meat mixture and stir for 1-2 minutes or until the spinach just starts to wilt.Transfer the meat to a 9×13-inch casserole dish and evenly cover the bottom. Top with the artichoke hearts and beaten eggs. Optional: you can add some cheese at this stage.Sprinkle the green onion and a handful of spinach on top.Cook the casserole in the oven for 40-45 minutes, or until cooked through.Before serving, garnish with parmesan cheese (optional) and an extra sprinkle of pepper.
Lisa’s Tips
You can make this breakfast casserole overnight or ahead of time. Just cover it and place it in the fridge. You can also freeze it. It reheats beautifully, which makes it perfect for meal prep.The 9×13 casserole dish I used in this recipe is no longer available online, but I really love this casserole dish as well.
Nutrition
Calories: 184.7kcal | Carbohydrates: 6.2g | Protein: 13.9g | Fat: 11.7g | Saturated Fat: 3.1g | Cholesterol: 265.5mg | Sodium: 233.8mg | Fiber: 2.5g | Sugar: 1.1g Course: Breakfast Cuisine: American Keyword: Breakfast Casserole, Healthy Breakfast Casserole, Paleo Breakfast Casserole
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