If you’re on the lookout for a hearty, comforting dish that’s also packed with flavor and a little indulgence, you’re going to absolutely love this Creamy Spinach and Potato Breakfast Casserole Recipe. It’s one of those mornings when you want more than just toast—or even pancakes—and yet crave something nutritious, filling, and ready in under an hour. Trust me, when I first made this, my family went crazy for it, and now it’s become our weekend go-to breakfast treat.
Why You’ll Love This Recipe
- Super Creamy & Flavorful: The combination of fresh spinach, tender potatoes, and gooey mozzarella melts into a creamy dream with every bite.
- Easy to Make: You’ll appreciate how straightforward the steps are, making it perfect for busy mornings or brunch with friends.
- Healthy & Protein-Packed: Using lean ground turkey and fresh veggies keeps it nutritious without sacrificing taste.
- Versatile & Customizable: Whether you’re gluten-free, dairy-free, or want to tweak the herbs, this recipe plays well with changes.
Ingredients You’ll Need
Every ingredient here brings something special to the table — from the hearty ground turkey that gives great protein without heaviness, to the fresh baby spinach that adds a bright, earthy note. I always recommend looking for fresh garlic and baby spinach — it really makes a difference in flavor and texture for this creamy spinach and potato breakfast casserole recipe.
- Olive Oil: Using good quality olive oil enhances the overall flavor while keeping things light.
- Yellow Onions: Diced small, they caramelize beautifully and add a natural sweetness.
- 99% Lean Ground Turkey: I love this option because it keeps the casserole lean but still juicy and flavorful.
- Chili Powder & Onion Powder: These spices bring a subtle kick and depth—you won’t believe it’s breakfast!
- Fresh Baby Spinach Leaves: Adds fresh green color and nutrients that wilt perfectly when sautéed.
- Minced Garlic & Fresh Sage: Garlic for that savory aroma, and sage for a lovely herbaceous hug that ties it all together.
- Eggs: The binding agent that holds everything into a creamy, cohesive casserole.
- Fat-Free Milk: Used to keep the mixture moist and light, without extra heaviness.
- Grated Raw Potatoes (No Skin): Gives a lovely texture and subtle earthiness—make sure to grate them finely!
- Low Moisture Mozzarella Cheese: Melts beautifully, creating that irresistible creamy texture.
- Shredded Parmesan Cheese: Adds a sharp, nutty topping to finish the casserole with a golden crust.
- Salt and Pepper: Customize seasoning to taste; don’t skimp here!
Variations
I love how flexible this creamy spinach and potato breakfast casserole recipe is. I’ve tried it with a few swaps depending on what I have in the fridge or how my family’s taste buds are feeling that week. Feel free to personalize it — cooking should always be a little adventure!
- Swap the Turkey for Sausage: One time I used spicy Italian sausage instead of turkey, and it gave the casserole a great kick—my husband has been requesting it ever since!
- Add Different Greens: Try kale or Swiss chard instead of spinach for a different flavor profile and extra nutrients.
- Dairy-Free Version: Use unsweetened almond milk and a dairy-free cheese alternative — it’s surprisingly delicious and creamy enough!
- Extra Veggies: Toss in bell peppers or mushrooms for added texture and flavor; it’s a fantastic way to sneak in more veggies.
How to Make Creamy Spinach and Potato Breakfast Casserole Recipe
Step 1: Sauté the Onions and Cook the Ground Turkey
Start by preheating your oven to 400°F and greasing a small 3-cup casserole dish or ovenproof skillet to prevent sticking. In a medium nonstick skillet, heat half a tablespoon of olive oil over medium-high heat. Toss in the diced yellow onions and sauté them for about 5 minutes until they’re soft and release that sweet, fragrant scent we all love. Then, add the ground turkey along with chili and onion powders. Cook it while breaking it up with a spatula until it’s browned and cooked through—no pink bits left. Once done, transfer this mixture to a bowl and set aside. This step builds a savory, spiced base that your casserole will lean on flavor-wise.
Step 2: Sauté Garlic, Sage, and Wilt the Spinach
In the same skillet (no need to wash it!), add the remaining one tablespoon of olive oil and reduce the heat to medium-low. Add minced garlic and fresh sage, sautéing gently for 2-3 minutes until the garlic becomes fragrant but doesn’t brown (burnt garlic can get bitter, so keep an eye on it!). Next, stir in the fresh baby spinach. It’ll seem like a ton at first, but it wilts quickly—just about 2 minutes. Once the spinach collapses to a nice green puddle, transfer this aromatic mixture to a new bowl. This fresh flavor combo really elevates the whole casserole.
Step 3: Mix Everything and Bake
Grab a mixing bowl and whisk together the eggs and fat-free milk until smooth and creamy. Add in the cooked turkey, sautéed spinach-garlic-sage mixture, grated raw potatoes, and part of the mozzarella cheese. Stir gently but thoroughly so every morsel is coated with the egg mixture. Pour this combined mixture into your prepared casserole dish, smoothing it out evenly. Sprinkle the shredded Parmesan cheese on top—this creates a gorgeous golden crust as it bakes. Slide the casserole into your preheated oven and bake for about 20-25 minutes, until the top is beautifully golden and it springs back when touched lightly with a finger. Finally, season with salt and pepper to your taste. Easy, right?
Pro Tips for Making Creamy Spinach and Potato Breakfast Casserole Recipe
- Don’t Overcook the Spinach: Wilt it just until it’s soft; overcooked spinach turns bitter and watery, which can make the casserole soggy.
- Grate Potatoes Finely: This creates a smooth texture and helps them cook evenly in the baking time.
- Use Fresh Herbs: Fresh sage really brightens the dish, but dried works in a pinch—just use less.
- Check for Doneness with a Light Press: The casserole springs back when ready, so give it a gentle poke before pulling it out.
How to Serve Creamy Spinach and Potato Breakfast Casserole Recipe
Garnishes
I love topping this casserole with a few thinly sliced green onions or a sprinkle of fresh parsley for a pop of color and freshness. Sometimes, I’ll add a tiny dollop of sour cream or a few cherry tomato halves on the side to brighten things up—both add a nice contrast to the creamy base.
Side Dishes
This dish is a star on its own but pairs beautifully with a crisp fruit salad, some crispy bacon, or even a side of oven-roasted breakfast potatoes if you want to go all out. I sometimes serve it with toasted crusty bread or English muffins to soak up any leftover creaminess.
Creative Ways to Present
For brunch parties, I’ve served this casserole right in individual oven-safe ramekins, which makes every guest feel special. Another fun idea is layering it in a decorative glass baking dish so everyone gets a peek at the cheesy layers before slicing. Try adding a colorful sprinkle of paprika or crushed red pepper flakes on top for a festive look and a little heat.
Make Ahead and Storage
Storing Leftovers
I store leftover casserole tightly covered in an airtight container in the fridge; it keeps well for up to three days. I like to leave it at room temperature for a few minutes before reheating to avoid drying it out.
Freezing
Believe it or not, this casserole freezes beautifully. Just cool it completely, then wrap it tightly in plastic wrap followed by foil, or place it in a freezer-safe container. It keeps for about 2 months, making it a great make-ahead breakfast option for busy weeks.
Reheating
To reheat, I prefer warming it in a 350°F oven for about 15-20 minutes until heated through and the top gets crispy again. Microwaving works for speed but can make the texture less creamy, so baking is usually my go-to.
FAQs
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Can I use frozen spinach instead of fresh in this casserole?
Yes, you can use frozen spinach, but make sure to thaw and squeeze out as much liquid as possible before adding it to avoid a watery casserole. Fresh spinach tends to give a brighter flavor and better texture, but frozen works well in a pinch.
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Is it possible to make this casserole vegetarian?
Absolutely! You can omit the ground turkey and add extra veggies like mushrooms, bell peppers, or even a plant-based sausage alternative. You might want to increase the cheese or egg quantities slightly for added protein and binding.
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Can I prepare this casserole the night before?
Yes! Assemble the casserole in your dish, cover it, and refrigerate overnight. You can bake it the next morning, just add a few extra minutes to the baking time since it will be chilled.
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What type of potatoes works best for this recipe?
Raw grated potatoes are best for this recipe, preferably starchy ones like Russets or Yukon Golds for a nice texture. Make sure to peel and grate them finely for even cooking and integration into the casserole.
Final Thoughts
This Creamy Spinach and Potato Breakfast Casserole Recipe has become one of my absolute favorites because it brings together that cozy, comforting feeling of a classic breakfast with the healthful twist of fresh ingredients and lean protein. Honestly, once you try this, it’ll be hard not to make it part of your regular rotation—perfect for family mornings or even a casual brunch with friends. Give it a shot and watch how it turns mealtime into something warm, nourishing, and just downright delightful.
Print
Creamy Spinach and Potato Breakfast Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 cups, serves 3-4
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Creamy Spinach and Potato Breakfast Casserole is a savory, high-protein dish featuring lean ground turkey, fresh spinach, and grated potatoes baked to golden perfection. Ideal for a nutritious and satisfying breakfast, it combines wholesome ingredients with bold flavors like garlic, fresh sage, and chili powder for a comforting meal that’s ready in under 40 minutes.
Ingredients
Main Ingredients
- 1 1/2 tablespoon olive oil, divided
- 1/2 cup diced yellow onions
- 8 ounces raw 99% lean ground turkey
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 3 ounces fresh baby spinach leaves
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh sage
- 2 large eggs
- 1/3 cup fat free milk
- 2/3 cup grated raw potatoes, without skin
- 1/2 cup shredded low moisture Mozzarella cheese
- 2 tablespoons shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit. Grease a small 3-cup casserole dish or an ovenproof skillet with nonstick spray to prevent sticking.
- Sauté Onions and Brown Turkey: Heat 1/2 tablespoon olive oil in a nonstick skillet over medium-high heat. Add diced onions and sauté for about 5 minutes until they become soft and fragrant. Add the ground turkey along with chili powder and onion powder. Cook, breaking the meat apart, until fully browned and cooked through. Transfer this mixture into a bowl and set aside.
- Sauté Garlic, Sage, and Spinach: In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium-low. Add minced garlic and fresh sage; sauté for 2 to 3 minutes until aromatic. Stir in fresh spinach and cook until wilted, approximately 2 minutes. Transfer this mixture to a separate bowl and set aside.
- Mix Eggs and Combine Ingredients: In a mixing bowl, whisk together the eggs and fat-free milk until well blended. Add the cooked turkey, sautéed spinach mixture, grated potatoes, and shredded Mozzarella cheese. Stir gently until all ingredients are thoroughly combined. Pour this mixture into the prepared casserole dish and top evenly with shredded Parmesan cheese.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes, or until the top turns golden brown and the casserole feels springy to the touch.
- Season and Serve: Remove the casserole from the oven and season with salt and pepper according to your taste. Serve warm and enjoy a hearty, flavorful breakfast.
Notes
- This breakfast casserole combines sausage flavors (via ground turkey), eggs, potatoes, spinach, and cheese for a protein-rich start to your day.
- Ready in about 40 minutes, it is a quick and easy recipe suited for busy mornings.
- You can swap the turkey for lean sausage or chicken for variety.
- Use freshly grated potatoes without skin for best texture and flavor.
- To make it dairy-free, substitute dairy milk and cheese with plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 175 mg
