Description
Say goodbye to eggy overload and hello to a flavorful, protein-packed breakfast casserole that’s light on eggs but big on satisfaction. This make-ahead keto dish is loaded with juicy ground turkey, sautéed spinach, tangy sun-dried tomatoes, and just enough cheese and egg to hold it all together. Perfect for busy mornings and totally family-approved.
Ingredients
1 lb ground turkey
2 cups fresh spinach, chopped
½ cup sun-dried tomatoes, chopped (oil-packed, drained)
1½ cups shredded mozzarella or Monterey Jack
½ cup ricotta or cottage cheese (for extra creaminess)
4 large eggs (egg-light option)
¼ cup heavy cream
1 tsp garlic powder
Salt & pepper to taste
Optional twist: ½ tsp crushed red pepper or Italian herbs for extra flavor
Instructions
Preheat oven to 375°F (190°C). Grease an 8×8 or 9×9 baking dish.
Cook Turkey: In a skillet, cook ground turkey with garlic powder, salt, and pepper until browned. Add chopped spinach and cook until wilted. Remove from heat.
Mix Base: In a large bowl, whisk eggs with heavy cream. Stir in shredded cheese and ricotta/cottage cheese. Fold in turkey-spinach mixture and sun-dried tomatoes.
Bake: Pour mixture into prepared dish. Bake for 30–35 minutes, or until set and lightly golden. Let cool slightly before slicing.
Store: Refrigerate slices for up to 4 days or freeze individually for grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 310
- Fat: 21g
- Carbohydrates: 5g