Breakfast Potato Casserole with Ground Turkey

I make a lot of breakfast casseroles around here, but this one is different from the rest. Instead of a hash brown or tater tot base, this one starts with real russet potatoes that get boiled, then pressed flat and baked into a crispy crust right in the dish. It holds together better than shredded potatoes and gives you something closer to a hearty potato bottom crust than a soft hash brown layer.

On top of that crust goes seasoned ground turkey, then a blended egg and cottage cheese layer that bakes up light and fluffy, finished with bell peppers and shredded Parmesan. It’s a leaner take on my usual sausage and hash brown combinations, and with 10 eggs and two pounds of turkey in the mix, it’s a genuinely high protein breakfast that holds you over for hours.

This is one of my favorite meal prep recipes. I cut it into squares, refrigerate the leftovers, and reheat individual portions all week. A 9×13 pan makes a generous cut, so while it serves 8 as a hearty individual portion, it easily stretches to 12 servings if you’re setting it out at a brunch alongside other dishes.

If you love the format of this one but want something a little more classic, my Sausage Hashbrown Breakfast Casserole is the traditional version with pork sausage and hash browns instead.

Ingredients You’ll Need

For the potato crust:
2 lbs russet potatoes
nonstick cooking spray
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
2 teaspoons garlic powder, divided

For the turkey layer:
2 lbs ground turkey (85/15)
1 teaspoon onion powder
1 teaspoon paprika

For the egg layer:
10 eggs
1 cup cottage cheese
1 red bell pepper, chopped
1 green bell pepper, chopped
3/4 cup shredded Parmesan cheese
chopped chives, optional for serving

How to Make Breakfast Potato Casserole with Ground Turkey

Make the potato crust. Grease a 9×13 baking dish with nonstick cooking spray and set aside. Preheat oven to 425. Wash potatoes and slice into 1 inch cubes. Place into a large saucepan or stockpot filled with cold water, water at least 1 inch above the potatoes. Add salt to the water and heat on medium high until boiling. Boil the potatoes until fork tender, then drain and place into the prepared baking dish.

Lay a piece of parchment paper on top of the potatoes and use the bottom of a drinking glass to mash and press them firmly into the bottom of the dish. The potatoes are hot, so take your time and use caution while pressing. Season with the remaining salt, pepper and garlic powder, then spray the top with cooking spray. Bake for 30 minutes so the crust crisps up. Remove from the oven and set aside.

Cook the turkey. While the potatoes bake, add the ground turkey to a large skillet over medium heat. Stir frequently, breaking the meat apart as it cooks. Season with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon paprika.

Cook until the turkey is no longer pink, then drain any excess grease. Spread the cooked turkey evenly over the baked potato crust.

Add the egg layer. In a blender, combine the eggs, cottage cheese, and the remaining 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon garlic powder.

Blend for a few seconds until smooth. Pour the mixture over the turkey layer in the baking dish.

Top and bake. Scatter the chopped red and green bell peppers over the top, then sprinkle with the shredded Parmesan. Bake at 425 for 25 to 30 minutes, until the center of the egg is fully set. Remove from the oven and let stand for 10 minutes before slicing.

Top with chopped fresh chives if desired, then serve.

Storage

Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole reheats well in the microwave in individual portions, which makes it an easy grab and go breakfast for meal prep.

More Potato Casserole Recipes

If you’re craving more, try my Cheesy Bacon Potato Casserole, my Loaded Baked Potato Casserole, or my Tater Tot Breakfast Casserole for another meal prep friendly option.