ByTiffany McCauley
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This clean eating springtime breakfast casserole is perfect for your next breakfast or brunch!
With the spring holiday coming up, I’m starting to look at recipes that I can share with family. Recipes that travel easily and offer something a little different at the holiday table. I also wanted something that would hold up well in the freezer so I can freeze any leftovers.
When I started working on this recipe, it was supposed to be more of a baked Frittata. And while there may be some small similarities, this really is more of a breakfast casserole.
If you want, you can double the sweet potato. I just limited the amount because I’m watching my carbs. And if you want to cut back on fat, you can brown the meat in chicken broth instead of oil. Lowering the cholesterol is pretty simple too if you switch out half the eggs for egg whites (2 whites for every whole egg). So really, this dish is very versatile and can easily accommodate many dietary needs.
And because I know some of you will want to know… no, you can’t taste the coconut. I hope you’ll enjoy it!
More Healthy Breakfast Casserole Recipes
- Blueberry French Toast Casserole
- Pumpkin Oatmeal Casserole
Springtime Breakfast Casserole Recipe Card
Spring Time Breakfast Casserole
A perfect breakfast casserole for your next breakfast or brunch!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 6 servings
Calories: 249kcal
Ingredients
- 6 large eggs
- ½ cup light coconut milk (from a can, not a carton)
- 1 large red bell pepper (chopped)
- 1 cup grated sweet potatoes
- 1 lb. ground turkey
- 1 tbsp. coconut oil
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. dried basil
- 2 tsp. ground black pepper
- 1 tsp. ground turmeric
- salt to taste for serving
US Customary – Metric
Instructions
Preheat oven to 350° F.
Brown the meat in a skillet with the coconut oil.
While the meat is cooking, prepare the rest of your ingredients and whisk together in a large mixing bowl.
Oil a casserole dish (mine was 7×11) and put the browned meat on the bottom, spreading it out to make the first layer.
Pour the egg and veggie mixture over that.
Bake for 60 minutes.
Allow to cool slightly before serving.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Calories: 249kcal | Carbohydrates: 13g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 227mg | Sodium: 144mg | Potassium: 585mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4315IU | Vitamin C: 36.2mg | Calcium: 113mg | Iron: 4.7mg
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Can the 1/2 cup lite coconut milk be substituted and use almond milk instead, or would this change flavor or texture?
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Job – You could try it, but it’s been my experience that almond milk doesn’t hold up as well under heat. So I’m not sure what the result would be.
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I’ve tried a similar recipe and baked at 375 degrees for 30 minutes…. what do you think? Cuts baking time in half!
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Diane – I haven’t tried it, but give it a shot! Just make sure to use a thermometer to be sure it’s fully cooked.
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This looks amazing! Just wanted to let you know I included it in my roundup of make-ahead paleo breakfast ideas. Have a great day!
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Jordan – Thanks for including me! 🙂
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This looks amazing! I don’t have an 7×11 pan, but would a 8×8 or 9×13 pans work?
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Kristie – I would go with the 8X8.
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do you think it would be ok to cut into individual portions and freeze?
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Erica – Absolutely!
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can u pls advise how many calories are in a serving of this delicious dish? Thank you.
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Cris – Unfortunately, I can no longer provide nutrition data and am in the process of removing it all from my site. However, MyFitnessPal.com has a great recipe calculator you can use. Hope that helps!
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Wondering if I could make this without the meat, maybe a substitute like tofu ( soya is awful but I no longer eat meat other than some fish) what would you suggest? I was thinking maybe even cauliflower perhaps, but not sure how. Thank you….thus recipe looks very delicious.
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Susanne – Hard to say as I haven’t tried it. But cauliflower might be yummy. You’d have to experiment a bit. Sorry I can’t be more help.
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I’m late to the game, but I found this recipe this weekend. I made it yesterday and OMG! It’s delicious. It hardly needs any salt due to the spices (I used maybe 1/2tsp while browning the turkey, another 1/2tsp for the egg mixture). The coconut milk adds an extra creaminess, and the coconut flavor cannot be tasted at all. I actually had to ask myself, “Did I use butter?” The black pepper gives it a little kick. Yum!
THANK YOU!Reply
Kym – Fantastic!! Thanks for the feedback! I’m so happy you liked it! 🙂
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