Created by: Emily Caruso, Jelly Toast
Certain recipes have been in families for years – recipes you remember enjoying from the time you first started forming memories. My family has a sausage egg casserole that my grandma has made for as long as I can remember.
My mom started making the recipe and it became a family staple. We'd have the sausage egg casserole at every brunch get-together. It would seem odd if we didn’t. As our family grew and my siblings and I got married, we started needing multiple casseroles to feed everyone. You know a dish is solid when your husband goes back for thirds the first time he tries it.
It’s such a great recipe, it's become the inspiration for many breakfast casseroles in my kitchen. The classic is wonderful, but sometimes it’s fun to mix things up a bit. My Turkey Breakfast Casserole swaps ground turkey for the sausage, seasoned with fresh herbs such as rosemary, thyme and sage. The turkey is layered with bread, sautéed spinach and garlic, then baked into a lovely egg-y casserole that's hearty and comforting.
This Turkey Breakfast Casserole will be on my holiday breakfast menu this year. With houseguests and family around, offering something more substantial than cold cereal is in order. This is a great protein-packed breakfast that will give you something extra special to serve over the holidays and keep your family full. In fact, you can get it ready the night before, refrigerate the unbaked casserole, then pop it in the oven in the morning while you enjoy sharing gifts with your family.
- 1 lb. ground turkey
- 1 Tbsp. fresh rosemary, minced
- 1 Tbsp. fresh thyme, minced
- 1 Tbsp. fresh sage, minced
- 2 tsp. olive oil
- 5 handfuls fresh spinach
- 2 garlic cloves, minced
- Kosher salt and black pepper
- 5 cups (about 6 oz.) bread, cubed (I used French bread, but you can use sourdough or sandwich bread instead.)
- 6 eggs
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- Cook the turkey in a large, non-stick skillet, breaking it up with a wooden spoon as it cooks. Add the herbs and season with salt and pepper. Continue to cook, stirring occasionally, until the turkey is cooked through. Remove it from the pan and set aside.
- Add olive oil to the pan, then add the spinach and garlic. Stir until the spinach has started to wilt. Add 2 tablespoons water and cover for 2 minutes. Remove the lid and stir the spinach again. Set aside.
- Spray a 9”x13” casserole dish with non-stick spray. Layer the bread, spinach, and turkey into the dish. Whisk together the eggs, milk, salt and pepper in a large bowl and pour over the ingredients in the baking dish. Top with the cheese.
- Cover and refrigerate overnight, or for at least 30 minutes.
- Preheat the oven to 350° F. Uncover and bake the casserole for 50-55 minutes or until the casserole is puffed and golden.