Go Back
Close up of baked breakfast potato casserole with melted cheese, bell peppers and chives
Print Recipe
No ratings yet

Breakfast Potato Casserole with Ground Turkey

This breakfast potato casserole layers a crispy pressed potato crust with seasoned ground turkey and a fluffy baked egg and cottage cheese topping. A high protein, make ahead breakfast that's perfect for meal prep or feeding a crowd at brunch.
Prep Time20 minutes
Cook Time1 hour
Course: Breakfast
Cuisine: American
Keyword: eggs, turkey
Servings: 10 servings
Author: Trisha Haas - Salty Side Dish

Equipment

  • 9x13 baking dish
  • Parchment Paper
  • nonstick cooking spray

Ingredients

For the potato crust:

  • 2 lbs russet potatoes
  • nonstick cooking spray
  • 2 teaspoons salt divided
  • 2 teaspoons ground black pepper divided
  • 2 teaspoons garlic powder divided

For the turkey layer:

  • 2 lbs ground turkey 85/15
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

For the egg layer:

  • 10 eggs
  • 1 cup cottage cheese
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3/4 cup shredded Parmesan cheese
  • chopped chives optional for serving

Instructions

  • Grease a 9x13 baking dish with nonstick cooking spray and set aside. Preheat oven to 425.
  • Wash potatoes and slice into 1 inch cubes. Place into a large saucepan or stockpot filled with cold water, water at least 1 inch above the potatoes. Add salt to the water and heat on medium high until boiling. Boil until fork tender. Drain and place into prepared baking dish.
  • Place a piece of parchment paper on top of the potatoes and use the bottom of a drinking glass to mash and press the potatoes into the bottom of the dish. Use caution, potatoes are hot. Season with additional salt, pepper and garlic powder and spray with cooking spray. Bake for 30 minutes to crisp up. Remove from oven and set aside.
  • Add turkey to a large skillet and heat over medium heat, stirring frequently and breaking apart the meat. Season with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon paprika. Cook until no longer pink. Drain any grease. Spread meat on top of potatoes.
  • Add eggs, cottage cheese and remaining 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon garlic powder to a blender. Blend for a few seconds until smooth. Pour on top of meat in baking dish.
  • Add chopped peppers and top with shredded Parmesan. Bake for 25 to 30 minutes at 425, or until center of egg is set. Remove from oven and let stand for 10 minutes before serving. Serve topped with chopped fresh chives if desired.

Notes

Serves 8 as a hearty individual portion, or up to 12 if serving as part of a larger brunch spread.

Nutrition

Serving: 1slice