Creamy Spinach and Potato Breakfast Casserole Recipe

If you’re on the hunt for a delicious and wholesome start to your morning, I’m excited to share my Creamy Spinach and Potato Breakfast Casserole Recipe with you. This casserole is the perfect mix of hearty potatoes, savory ground turkey, and tender spinach all wrapped up in a creamy, cheesy bake that my family can’t get enough of. Whether you’re feeding a crowd or just want to treat yourself on a lazy weekend, this recipe is flexible, satisfying, and honestly pretty simple to pull together.

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Ingredients You’ll Need

Each ingredient in this Creamy Spinach and Potato Breakfast Casserole Recipe plays a role, balancing creaminess with fresh flavors and a little kick. Choosing fresh herbs and good-quality mozzarella really takes it to the next level.

• Olive oil: Use a good quality extra virgin olive oil for a subtle fruity aroma that enhances the other ingredients.
• Diced yellow onions: These add a mild sweetness when sautéed, creating a perfect flavor base.
• 99% lean ground turkey: Lean protein keeps the casserole light but hearty.
• Chili powder: Just enough to lend a gentle warmth without overpowering the dish.
• Onion powder: A quick way to punch up that savory note.
• Fresh baby spinach leaves: Adds vibrant color and nutrients; fresh works best so it wilts nicely.
• Minced garlic: For that classic savory depth—make sure it’s fresh!
• Minced fresh sage: This herb gives the casserole a woodsy, comforting aroma that’s a real flavor booster.
• Large eggs: They bind everything together and add richness.
• Fat free milk: Keeps the casserole creamy without extra fat.
• Grated raw potatoes (without skin): Using raw potatoes grated finely helps them cook evenly and adds a tender texture.
• Shredded low moisture Mozzarella cheese: Melts smoothly, holding the dish together and adding gooeyness.
• Shredded Parmesan cheese: A sprinkle on top for that perfect golden crust and sharp flavor punch.
• Salt and pepper: To taste—season gently with salt as the cheeses add saltiness too.

Variations

I love how adaptable this casserole is—once you’ve got the base down, feel free to put your own spin on it. I often switch up the herbs or add a little heat when I want a twist.

• Vegetarian Variation: Skip the turkey and add chopped mushrooms or extra spinach; you’ll still get a hearty and delicious result.
• Spicy Kick: Add a dash of cayenne pepper or diced jalapeños for a lively pop of heat that wakes up your taste buds.
• Cheese Swap: Try sharp cheddar or Gruyère instead of mozzarella for a richer flavor, my family particularly loves this during holiday brunches.
• Herb Adjustments: Rosemary or thyme work beautifully if you’re out of sage—just use fresh for best flavor.

How to Make Creamy Spinach and Potato Breakfast Casserole Recipe

Step 1: Get Your Oven and Pan Ready

First things first, preheat your oven to 400°F. I like to grease a small 3-cup casserole dish or an ovenproof skillet with nonstick spray to prevent sticking and make cleanup easy. This little preparation ensures your casserole bakes evenly and comes out looking picture-perfect.

Step 2: Sauté Onions and Brown the Turkey

Heat half a tablespoon of olive oil in a nonstick skillet over medium-high heat. Toss in the diced onions and give them about five minutes to soften and become fragrant; you’ll notice their sweet aroma fill your kitchen. Then add your lean ground turkey along with the chili powder and onion powder. Keep stirring and breaking the meat apart until it’s fully cooked and nicely browned. I find cooking the turkey thoroughly here adds depth to the dish and avoids any raw spots later on.

Step 3: Cook Your Aromatics and Wilt the Spinach

Remove the turkey mixture and set it aside. Now, add the remaining olive oil to the same pan and lower the heat to medium-low. Toss in the minced garlic and fresh sage and let them sauté gently for 2-3 minutes—they should become soft and fragrant, not browned. Next, add the fresh baby spinach and stir until it wilts, which usually takes about 2 minutes. This step keeps the spinach tender without overcooking it, maintaining its lovely color and nutrients.

Step 4: Mix Everything Together

In a separate mixing bowl, whisk together the eggs and fat-free milk until smooth and a bit frothy—this helps the casserole become creamy and light. Fold in the cooked turkey, wilted spinach, grated raw potatoes (without skin), and shredded mozzarella cheese. Stir until everything is combined evenly. This is an important step because uniform mixing ensures every bite has a balance of flavors and textures.

Step 5: Bake to Perfection

Transfer your mixture to the prepared casserole dish and sprinkle the Parmesan cheese evenly on top. Bake for about 20-25 minutes, or until the top turns golden brown and the casserole springs back when touched—kind of like checking if a cake is done, but softer. Baking time can vary slightly, so keep an eye on that beautiful crust forming and resist the urge to overbake—it’ll stay creamy inside that way!

Once out of the oven, season with salt and pepper to your liking. I usually wait until after baking because the cheeses add a natural saltiness.

How to Serve Creamy Spinach and Potato Breakfast Casserole Recipe

Garnishes

Personally, I love topping this casserole with a sprinkle of fresh parsley or chives right before serving—it adds a bright, fresh note and a pop of color. A dollop of Greek yogurt or a spoonful of your favorite salsa works wonders if you want some creamy tang or a flavor contrast.

Side Dishes

This casserole pairs beautifully with some crispy breakfast bacon or turkey sausage links if you want some extra protein. Fresh fruit salad or roasted tomatoes add a refreshing balance to this hearty meal, and I’ve found my family loves it served alongside toasted multigrain bread or a warm baguette.

Creative Ways to Present

For special brunches, I’ve tried making this casserole in smaller, individual ramekins so each person gets their own portion—it’s a fun way to present and makes serving easier during gatherings. You can also layer some thinly sliced red potatoes for a rustic look before baking. A light drizzle of herb-infused olive oil right before serving elevates the whole experience.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and they keep well for up to 3 days. Reheating is great because the casserole still tastes fresh—just cover it with foil to prevent drying out.

Freezing

When I want to meal prep, this casserole freezes surprisingly well. Freeze individual portions wrapped tightly in plastic wrap and then foil. Thaw overnight in the fridge before reheating to maintain that creamy texture.

Reheating

To warm it up, I zap leftovers in the microwave for 1-2 minutes or reheat in a 350°F oven for about 15 minutes. If using the oven, cover with foil to keep moisture locked in, and you’ll get a deliciously cozy meal all over again.

FAQs

Final Thoughts

This Creamy Spinach and Potato Breakfast Casserole Recipe is one of those dishes that keeps me coming back for more—it’s cozy, flavorful, and surprisingly healthy in the best ways. Over the years, I’ve seen it bring smiles to family breakfasts and impress guests at brunch. If you try it, I hope it becomes a favorite in your kitchen just like it is in mine. Don’t be afraid to make it your own and enjoy every creamy, cheesy forkful!

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