Servings: about 4 servings
Skill Level: Easy
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Creamy Spinach Potato Breakfast Casserole


1 1/2 tablespoon – olive oil, divided

1/2 cup yellow onions, diced

8 ounces – 99% raw lean ground turkey

2 teaspoons – ground chili powder

1/2 teaspoon – onion powder

3 ounces – fresh baby spinach leaves

1 tablespoon – garlic, minced

1 tablespoon – fresh sage, minced

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 or Spanish Manchego

Salt (optional)

Pair each serving with:

8-ounce glass of milk




Preheat the oven to 400 degrees. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.

Heat 1/2 tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and sauté for 5 minutes or until soft and fragrant. Add the turkey, chili powder, salt (optional) and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.

Add the remaining 1 tablespoon olive oil and reduce the heat to medium low. Add the garlic and sage and sauté for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.

In a mixing bowl, whisk the eggs and 1/3 cup milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.

Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched.

Serve with remaining 8-ounce glass of milk.

Recipe and photo by Lindsay Ostrom of Pinch of Yum


Recipe and image provided by the Milk Life campaign, representing the nation’s milk companies MilkLife

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