Creamy Spinach and Potato Breakfast Casserole Recipe

If you’re hunting for a breakfast that’s comforting, hearty, and sneaky-healthy, I have the perfect dish for you. This Creamy Spinach and Potato Breakfast Casserole Recipe is one of those meals that feels both indulgent and nourishing at the same time. I absolutely love how the tender potatoes mingle with sautéed spinach and lean turkey, all held together in a creamy, cheesy egg base. Once you try it, you’ll see why it quickly became a weekend staple in my kitchen!

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Ingredients You’ll Need

These ingredients work together like a dream for a breakfast casserole that’s loaded with flavors and texture. Grab fresh spinach and quality lean ground turkey to keep it healthy, and freshly grated potatoes for that perfect bite. Don’t skip the fresh sage—it adds such a lovely, subtle earthiness!

• Olive oil: Using olive oil ensures you get a delicate fruity flavor and a healthy fat base for sautéing.
• Yellow onions: They add natural sweetness and aroma when caramelized.
• Lean ground turkey: A lighter protein alternative that stays juicy and flavorful.
• Chili powder: Just enough spice to bring warmth without overpowering the dish.
• Onion powder: Boosts the onion flavor without extra moisture.
• Fresh baby spinach leaves: Wilts down nicely and adds vibrant greens with mild flavor.
• Minced garlic: Garlic always gives dishes that satisfying savory kick.
• Minced fresh sage: A fresh herb that elevates the casserole with subtle, pine-like notes.
• Large eggs: Eggs are the creamy binder that hold everything together, making the texture delightfully rich.
• Fat free milk: Adds moisture with fewer calories, keeping things light.
• Grated raw potatoes: Provides the hearty body and naturally creamy texture when baked.
• Low moisture Mozzarella cheese: Melts beautifully without releasing too much oil.
• Shredded Parmesan cheese: Adds a sharp, nutty finish on top that crisps up under the oven’s heat.
• Salt and pepper: To taste – always important to season properly!

Variations

I love how versatile this Creamy Spinach and Potato Breakfast Casserole Recipe is—you can really make it your own without losing the magic of the original. Feel free to get creative and customize the flavors or ingredients to suit your mood or pantry.

• Swap the protein: I’ve made this with breakfast sausage instead of turkey, and it’s a delicious, slightly richer twist that my family adores.
• Make it vegetarian: Simply omit the meat and add mushrooms or roasted bell peppers for extra umami and texture.
• Cheese variations: Try swapping Mozzarella for cheddar or Gruyère to change up the flavor profile while keeping that creamy melt.
• Spice it up: Add a pinch of smoked paprika or red pepper flakes if you’re craving a bit more heat.
• Seasonal greens: You can swap spinach for kale or Swiss chard, just make sure to cook them down well before adding.

How to Make Creamy Spinach and Potato Breakfast Casserole Recipe

Step 1: Sauté the Onions and Turkey

Preheat your oven to 400 degrees Fahrenheit and grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray. In a nonstick pan over medium-high heat, melt ½ tablespoon of olive oil, then add diced yellow onions. Sauté for about 5 minutes until they’re soft and fragrant—you want them translucent and tender. Next, add the ground turkey along with chili powder and onion powder, breaking it up and cooking until it’s fully browned and no pink remains. This step is where a lot of the flavor develops, so don’t rush! Transfer the cooked meat mixture to a bowl and set aside.

Step 2: Sauté the Garlic, Sage, and Spinach

In the same pan, add the remaining 1 tablespoon of olive oil and turn the heat down to medium-low. Toss in the minced garlic and fresh sage, sautéing gently for 2 to 3 minutes until aromatic but not burnt. Then add your fresh baby spinach leaves. Stir constantly until they’re nicely wilted—this usually takes about 2 minutes. Spinach reduces dramatically in volume, so don’t worry if it looks like a lot at first! Transfer this fragrant, green mixture to another bowl.

Step 3: Combine and Assemble

Grab a mixing bowl and whisk together the eggs and fat-free milk until smooth and slightly frothy. Now stir in the cooked turkey, sautéed spinach mixture, grated raw potatoes, and shredded Mozzarella cheese until everything is evenly combined. Pour this mixture carefully into your prepared casserole dish. For a lovely finishing touch, sprinkle shredded Parmesan cheese evenly across the top—it adds a beautifully golden, slightly crisp layer after baking.

Step 4: Bake to Perfection

Pop your casserole into the preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and springs back gently when you press it with your finger. If you find the top browning too fast, loosely tent some foil over the dish halfway through baking. Once out of the oven, season with salt and pepper to your taste, and give it a few minutes to set before serving.

How to Serve Creamy Spinach and Potato Breakfast Casserole Recipe

Garnishes

When I serve this casserole, I like to add a sprinkle of fresh chopped parsley or a pinch of red pepper flakes over the top for a pop of color and a hint of spice. Sometimes a dollop of Greek yogurt or sour cream on the side adds an extra creamy contrast that’s delicious.

Side Dishes

This dish pairs beautifully with fresh fruit—like berries or orange slices—for a bright, refreshing balance. I also enjoy it alongside crunchy toasted whole-grain bread or a simple mixed green salad if you want a lighter brunch option.

Creative Ways to Present

For holiday brunches or special mornings, I’ve served this casserole in individual ramekins and topped each with a tiny herb sprig and a light drizzle of olive oil. It’s a small touch that makes it feel extra special and perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or transfer them to an airtight container and pop them in the fridge. It stays delicious for up to 3 days, and honestly, the flavors seem to deepen overnight.

Freezing

This casserole freezes well! I like to portion it into single servings in freezer-safe containers. Just thaw overnight in the fridge before reheating, and you’ll have a convenient, ready-made breakfast for busy mornings.

Reheating

I reheat slices in the microwave for about 1-2 minutes or in a preheated 350°F oven for 10-15 minutes to keep a nice texture without drying it out. If you’re in a hurry, the microwave is fine, but the oven brings back that lovely crispy top.

FAQs

Final Thoughts

This Creamy Spinach and Potato Breakfast Casserole Recipe holds a special place in my morning routine—it’s the kind of dish that feels like a warm hug on a plate. It’s simple, wholesome, and wins over everyone at the table, even the most spinach-averse family members! If you want breakfast to be a little easier, a little tastier, and packed with good-for-you ingredients, you really can’t go wrong with this casserole. Give it a try—I’m confident you’ll end up making it more often than you expect!

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