Description
Start your day with the vibrant flavors of a Mexican breakfast casserole! Packed with tender shredded sweet potatoes, savory ground turkey, fresh veggies, and fluffy eggs, this one-dish wonder is a meal that satisfies both your taste buds and your nutritional needs. Garnished with creamy guacamole, this casserole is perfect for brunch, busy weekday mornings, or any occasion when you need a hearty breakfast to fuel your day.
Ingredients
- 3 tablespoons olive oil
- 1 pound sweet potato, shredded
- 1 pound ground turkey
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 8 large eggs
- Salt and black pepper, to taste
Guacamole, for garnish
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil or cooking spray. - Cook the Sweet Potatoes
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the shredded sweet potatoes and cook for 5–7 minutes, stirring occasionally, until softened.
- Spread the cooked sweet potatoes evenly across the bottom of the prepared casserole dish.
- Brown the Ground Turkey
- In the same skillet, heat another tablespoon of olive oil over medium heat.
- Add the ground turkey and cook for 7–10 minutes, breaking it into crumbles as it cooks.
- Season with cumin, oregano, paprika, cayenne pepper, salt, and black pepper. Stir well to evenly coat the turkey with spices.
- Sauté the Vegetables
- Push the cooked turkey to one side of the skillet and add the remaining tablespoon of olive oil.
- Add the onion, red bell pepper, green bell pepper, and minced garlic. Cook for 3–5 minutes, stirring occasionally, until softened.
- Mix the vegetables and turkey together. Spoon this mixture evenly over the sweet potato layer in the casserole dish.
- Prepare the Egg Mixture
- In a medium mixing bowl, whisk together the eggs with a pinch of salt and pepper.
- Pour the whisked eggs evenly over the sweet potatoes, turkey, and vegetable mixture in the casserole dish.
- Bake the Casserole
- Place the casserole dish in the preheated oven and bake for 25–30 minutes, or until the eggs are set and the top is golden brown.
- Check doneness by inserting a knife or toothpick into the center—it should come out clean.
- Cool and Garnish
- Let the casserole cool for 5 minutes before slicing.
- Garnish with dollops of guacamole or any additional toppings like salsa, sour cream, or chopped cilantro.
- Serve and Enjoy
Slice into squares and serve warm. Pair with your favorite breakfast sides or enjoy it as-is!
Notes
- Adjust Spice Level: Feel free to reduce the cayenne pepper for a milder dish or add more for extra heat.
- Cheesy Option: Add shredded cheddar or Monterey Jack cheese to the egg mixture for added richness.
- Make It Vegetarian: Swap the ground turkey for black beans or plant-based crumbles.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Reheating: Warm in the oven at 350°F or microwave individual portions until heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American