Creamy Spinach and Potato Breakfast Casserole Recipe

If you’re anything like me, you love waking up to a breakfast that feels hearty, comforting, *and* just a little bit fancy—without spending all morning in the kitchen. This Creamy Spinach and Potato Breakfast Casserole Recipe checks every box! It’s packed with lean ground turkey, melted cheese, fresh spinach, and tender potatoes all baked together into a bubbly, golden masterpiece. You’ll find that it’s perfect for a weekend brunch, feeding a crowd, or even make-ahead weekday breakfasts that still taste fresh and indulgent.

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Ingredients You’ll Need

I love how these simple ingredients come together to create such a rich, creamy texture and savory flavor. Plus, most of what you need is probably already in your pantry or fridge, which is always a win!

• Olive oil: Use good quality extra virgin olive oil for better flavor and that lovely earthiness in the sautéed veggies.
• Yellow onions: Mild and sweet, they form a flavorful base that softens perfectly when cooked.
• Ground turkey: I prefer 99% lean for a healthier option that still stays juicy and tender.
• Chili powder: Adds a gentle warmth without overpowering, boosting the savoriness of the meat.
• Onion powder: A little extra depth to layer those onion flavors.
• Baby spinach: Fresh and tender, it wilts down just right to keep the casserole light and green.
• Minced garlic and fresh sage: These two together bring a bright, aromatic punch that makes this dish memorable.
• Large eggs and fat free milk: The creamy custard base that holds everything together beautifully.
• Grated raw potatoes (no skin): They add subtle texture and heartiness alike—don’t skip peeling them for the best consistency.
• Mozzarella cheese and Parmesan cheese: Melty Mozzarella pairs with the sharp Parmesan topping, giving that luscious, golden finish.
• Salt and pepper: Season to your taste, but start light—you can always add more once baked!

Variations

I like to think of this creamy spinach and potato breakfast casserole recipe as a great base for getting creative. Once you’ve nailed the classic version, the sky’s the limit on customization!

• Vegetarian Version: Swap the ground turkey for sautéed mushrooms or crumbled tofu—I’ve tried it with mushrooms and it still came out wonderfully savory and satisfying.
• Extra Veggies: I often add diced bell peppers or zucchini for even more color and nutrients; just sauté them along with the onions.
• Spicy Kick: If you like heat, toss in a pinch of cayenne or some diced jalapeño with the onions—my family actually prefers it this way!
• Cheese Variations: Feel free to swap Mozzarella for cheddar or Monterey Jack for different melty textures and flavors.

How to Make Creamy Spinach and Potato Breakfast Casserole Recipe

Step 1: Sauté the Aromatics and Turkey

Start by preheating your oven to 400°F and greasing your casserole dish or oven-safe skillet. Heat ½ tablespoon olive oil in a skillet over medium-high heat, then add diced yellow onions. Let them cook for about 5 minutes until soft and fragrant—that smell will instantly get your appetite going! Next, add the lean ground turkey along with chili powder and onion powder. Stir and break it apart as it browns evenly. Cook until no pink remains, then transfer the mixture to a bowl and set aside. This step builds a great flavor base you’ll appreciate in every bite.

Step 2: Wilt the Spinach with Garlic and Sage

To the same skillet, add the remaining 1 tablespoon olive oil and reduce the heat to medium low. Toss in the minced garlic and fresh sage, sautéing gently for about 2-3 minutes. This combo releases such fragrant notes that it instantly elevates the dish. Add in the baby spinach leaves last; stir until they just wilt, which usually takes about 2 minutes. Removing excess moisture here is crucial so your casserole isn’t soggy. Once ready, transfer these to another bowl and set aside.

Step 3: Mix the Custard and Combine Everything

In a large mixing bowl, whisk together the eggs and fat-free milk until smooth and slightly frothy. Then, fold in the cooked turkey mixture, wilted spinach, grated raw potatoes, and shredded Mozzarella cheese. Stir everything gently but thoroughly so all ingredients are evenly combined—this ensures every slice has harmonious flavors and texture. Pour this mixture into your prepared casserole dish and sprinkle the Parmesan cheese evenly on top. That cheesy layer turns golden and crispy as it bakes, which I absolutely adore.

Step 4: Bake Until Golden and Set

Bake in the preheated oven for 20 to 25 minutes. You’ll want to watch for a golden-brown top and gently pressing the casserole to feel that it springs back—both signs it’s perfectly baked and set. If your oven tends to brown quickly, keep an eye after 18 minutes to avoid burning the Parmesan. Once done, season with salt and pepper to taste. I find this final seasoning really brightens up the whole dish.

How to Serve Creamy Spinach and Potato Breakfast Casserole Recipe

Garnishes

I like topping servings with a sprinkle of extra Parmesan or fresh chopped parsley for a pop of color and brightness. Sometimes a dollop of tangy Greek yogurt or a spoonful of mild salsa adds a wonderful contrast too—try these to see what you like best!

Side Dishes

My go-to sides with this casserole usually include fresh fruit salad or roasted cherry tomatoes, which balance the richness nicely. A crusty slice of toast or a warm whole grain roll also pairs perfectly if you want a little extra to scoop up every bite.

Creative Ways to Present

For brunch parties, I sometimes bake individual portions in ramekins and top each with microgreens. It looks effortlessly elegant and makes guests feel special. Another fun idea is layering the casserole in a clear glass dish so everyone can see those beautiful layers of greens, cheese, and potatoes—the visual appeal really upstages usual breakfast fare.

Make Ahead and Storage

Storing Leftovers

I keep leftover casserole covered tightly in the fridge for up to 3 days. When reheating, I like to cut slices rather than scraping from a big bowl—it helps it warm evenly without drying out.

Freezing

Freezing works great for this casserole! I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just be sure to cover it well to protect the cheese from drying out or getting freezer burn.

Reheating

I recommend reheating covered in the oven at 350°F for 15-20 minutes or until warmed through. Microwave works, but the oven keeps the lovely crisp top intact and makes it taste freshly baked again.

FAQs

Final Thoughts

I absolutely love how this Creamy Spinach and Potato Breakfast Casserole Recipe comes together—simple ingredients transforming into a comforting, protein-packed breakfast you can feel good about. When I first tried it, I was surprised by how creamy and flavorful it felt without any heavy creams or fancy sauces. My family goes crazy for it, and I know you’ll enjoy sharing it with your loved ones too. Give this recipe a try—I promise it’ll become a beloved staple on your breakfast rotation!

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