Creamy Spinach and Potato Breakfast Casserole Recipe

If you’re looking for a warm, comforting breakfast that feels indulgent yet wholesome, you’ve got to try this Creamy Spinach and Potato Breakfast Casserole Recipe. It hits all the right notes with tender potatoes, fresh spinach, and just the perfect balance of cheesy goodness. I love how easy it is to put together during busy mornings but still tastes like you spent a ton of time cooking. Trust me, once you make this, your family will be asking for it again and again.

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Ingredients You’ll Need

Each ingredient in this casserole brings something special to the table—in taste and texture. From the tender potatoes to fragrant sage, these elements blend beautifully to create that creamy, comforting bite you’re craving. When shopping, look for fresh spinach and quality turkey for the best flavor.

• Olive oil: Dividing the oil helps build layers of flavor without making the dish greasy.
• Diced yellow onions: Adds a natural sweetness and depth once sautéed.
• 99% lean ground turkey: Keeps the casserole lean but satisfying.
• Chili powder: Just a touch adds warmth and a slight kick.
• Onion powder: Enhances the onion flavor in a gentle way.
• Fresh baby spinach leaves: Keeps things fresh and vibrant.
• Minced garlic: A flavor powerhouse that pairs beautifully with sage.
• Minced fresh sage: Gives the dish a lovely herbaceous note I can’t get enough of.
• Large eggs: Binds everything together deliciously.
• Fat-free milk: Keeps the casserole creamy without extra fat.
• Grated raw potatoes (without skin): The star of the dish, softening up into that delightful texture inside the casserole.
• Shredded low moisture Mozzarella cheese: Melts perfectly for creaminess and mild flavor.
• Shredded Parmesan cheese: Adds a salty, nutty topping that browns beautifully.
• Salt and pepper: To taste—never underestimate seasoning!

Variations

I’m all about making recipes my own, and this casserole is wonderfully adaptable. You’ll find that mixing up the herbs or swapping out proteins can keep things fresh and exciting. Feel free to experiment—your kitchen, your rules!

• Swap protein: I’ve made it with spicy sausage instead of turkey for a heartier flavor that really kicks it up a notch.
• Herb variations: Sometimes I use thyme or rosemary in place of sage for a different but equally cozy aroma.
• Dairy-free option: Using plant-based milk and dairy-free cheese works great for those avoiding dairy.
• Extra veggies: Adding diced bell peppers or mushrooms is a tasty way to sneak in more greens.

How to Make Creamy Spinach and Potato Breakfast Casserole Recipe

Step 1: Sauté Onions and Brown the Turkey

Start by heating half the olive oil over medium-high heat in a nonstick skillet. Toss in the diced onions and let them soften for about 5 minutes—you want them translucent and fragrant, not browned. Add your ground turkey, chili powder, and onion powder next. Stir frequently as you break up the turkey until it’s fully cooked through and nicely browned. This mixture builds the savory base you’ll love in your casserole. Once done, transfer it to a bowl and set it aside to keep warm.

Step 2: Cook the Garlic, Sage, and Wilt the Spinach

In the same skillet, pour in the remaining olive oil and turn the heat down to medium-low. Add the minced garlic and fresh sage, sautéing gently for 2 to 3 minutes. The aroma here is amazing—I always take a little whiff and fall even more in love with this dish. Next, add the fresh baby spinach and stir until it’s mostly wilted, about 2 minutes. You want the spinach to shrink down without losing its color and freshness. Transfer this mixture to another bowl and let it cool slightly.

Step 3: Combine Eggs, Milk, Potatoes, and Cheese

Now, grab a mixing bowl and whisk together the eggs and fat-free milk until smooth. Into this, add your cooked turkey mixture, spinach-garlic-sage medley, grated raw potatoes, and shredded Mozzarella cheese. Stir everything together gently until it’s combined but not overmixed—you want the texture varied and interesting. Transfer this gorgeous mixture into a greased 3-cup casserole dish or ovenproof skillet.

Step 4: Top with Parmesan and Bake to Perfection

Sprinkle the shredded Parmesan cheese evenly over the top—the final touch that gives a beautiful golden brown crisp crust. Pop the casserole into your preheated 400°F oven and bake for 20 to 25 minutes. You’ll know it’s done when the top looks golden and it springs back lightly when you press it. After baking, season with salt and pepper to taste and let it cool just enough before serving. This is hands-down one of the best parts: seeing that perfect golden top and smelling the incredible aromas filling your kitchen.

How to Serve Creamy Spinach and Potato Breakfast Casserole Recipe

Garnishes

I usually top this casserole with a little fresh parsley or chives for a pop of green and freshness. A dollop of sour cream or Greek yogurt on the side adds a lovely creaminess that balances the mild spice from the chili powder. If you want a bit of a tangy punch, a few slices of ripe avocado also work beautifully.

Side Dishes

This casserole stands on its own, but I love pairing it with fresh fruit salad or roasted cherry tomatoes for a burst of color and flavor. Some toasted whole-grain bread or a simple green salad with lemon vinaigrette rounds out the meal perfectly if you’re serving brunch guests.

Creative Ways to Present

For a family breakfast or casual brunch, I like to bake the casserole right in an ovenproof cast iron skillet and serve it directly from the pan—that rustic look is always a hit. During the holidays, I cut the casserole into mini squares and serve as finger food with toothpicks, which saves time and looks festive on the buffet table.

Make Ahead and Storage

Storing Leftovers

Leftovers keep amazingly well! I store mine in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so sometimes I find the casserole tastes even better the next day—perfect for a quick breakfast or lunch.

Freezing

Freezing this casserole works like a charm if you want to prepare in advance. Just bake it fully, let it cool, then wrap tightly with plastic wrap and foil before freezing. When you’re ready, thaw overnight in the fridge and reheat in the oven until warmed through. I’ve found the texture holds up well, making it a great make-ahead meal.

Reheating

To reheat leftovers, I prefer the oven—around 350°F for 15-20 minutes preserves that crispy top and creamy interior. The microwave is quicker but can make the casserole a little soggy, so if you choose that method, cover loosely with a paper towel and reheat on medium power for 2-3 minutes.

FAQs

Final Thoughts

This Creamy Spinach and Potato Breakfast Casserole Recipe is one of those dishes I love to keep in my rotation because it feels like a little breakfast hug with every bite. It’s easy, wholesome, and endlessly flexible to match whatever you have on hand or what your family prefers. I hope you’ll give it a try on a morning when you want something special but not complicated—after all, great breakfasts set the tone for the whole day, don’t they?

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