Make Ahead Turkey and Egg Casserole

Hi friends! Last year was the first time that my little family hosted Christmas morning breakfast for my parents and brother. I’d like to tell you that it went smoothly but I can’t! I highly underestimated just how much work and energy would be needed to put together a breakfast worthy of Christmas morning while also chasing after a 6 month old and 22 month old!

I decided to make an egg casserole from a recipe I found on pinterest…it was a disaster. The casserole didn’t set and at the last-minute I was standing over the stove trying to turn it into a scrambled egg concoction. Thankfully it tasted great but it threw off the timing for the rest of the morning and was just a stressful way to start a VERY busy day.

This year for Christmas morning breakfast, I’m going to once again make an egg casserole. The difference being that it’s my own recipe and I’ve tested it five times since the end of November, so I know it will turn out just how I want!

The base is a combination of ground turkey, spices, bell peppers and garlic. The aroma wafting out of your skillet while cooking is simply mouth-watering! Once the turkey has been browned and the veggies are soft, you’re going to transfer it to a baking dish, making sure the mixture evenly coats the bottom of the pan.

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Next up is a layer of dry curd cottage cheese, also known as farmer’s cheese. For those that don’t know, farmer’s cheese is similar to cottage cheese but it has the majority of the liquid pressed out of it. It’s a soft cheese with a mild flavor and less than 1% of lactose. It’s a great cheese to use in place of ricotta.

I highly recommend using the Friendship Dairies Farmer’s Cheese, it’s delicious, inexpensive and if you’re in the Tampa area, most Publix Grocery Stores carry it. I made this casserole both with and without the farmer’s cheese layer. It was good both ways but in the end my husband (my incredibly adventurous and honest taste tester) and I preferred having the extra cheese in the dish!

The casserole takes 6 beaten eggs mixed with canned coconut milk. Try to evenly pour the mixture into your baking dish. Finally, top the whole thing with freshly grated cheddar cheese. You can either pop it into the oven right away or keep it covered in the refrigerator over night and just put it into the oven for 45 minutes in the morning, which is what I’ll be doing on December 25th!

This casserole is simple to make and is so tasty! I can certainly see myself making it for breakfast on Easter or bringing it to share for brunch. Be sure to check out my paleo pumpkin pancakes for the perfect seasonal compliment to this turkey and egg casserole! Hope you enjoy!

Print
Make Ahead Turkey and Egg Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A delicious and easy make ahead breakfast casserole that's perfect for Christmas morning or Easter brunch. It's gluten free, grain free and follows SCD. 

Course: Breakfast
Servings: 10 people
Author: Jennifer Brown from A Life of Happenstance
Ingredients
  • 1 lb ground turkey
  • 1/4 tsp paprika
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried oregano
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 small red, orange and green bell pepper, diced
  • 1/2 small Spanish onion, diced
  • 6 large eggs
  • 8 ounces farmer' s cheese (dry curd cottage cheese)
  • 1/2 cup canned coconut milk
  • 1 cup shredded cheddar cheese
  • 1 Tbsp coconut oil
Instructions
  1. Heat a large skillet with the coconut oil over medium-high heat. Add the ground turkey and brown. Breaking it into smaller pieces as it cooks. 

  2. Stir in the paprika, rosemary, oregano, salt and pepper. Add the peppers, onion and garlic. Allow to cook for about five minutes or until the vegetables have just begun to soften. 

  3. Transfer the meat mixture into a 13 x 9 baking dish. Spread the meat so that it is evenly covering the bottom of the pan. Crumble the farmer's cheese on top of the meat. 

  4. In a medium bowl beat together the eggs and coconut milk. Pour over the meat and cheese as evenly as possible. Top with the shredded cheddar cheese. 

  5. Cover the baking dish and store in the refrigerator. In the morning, bake the casserole at 350F for 45 to 60 minutes, until the casserole is set and the edges have just begun to brown. Allow to cool at room temperature for 5 minutes before slicing and serving. 

Recipe Notes

For best results, use full fat canned coconut milk in this recipe. Coconut milk purchased from a carton (such as Silk or So Delicious) or almond milk are too thin and may prohibit the casserole from setting.

 

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Easy and delicious recipes free of gluten, grains, soy, refined sugar and dairy! These healthy recipes follow the SCD, Whole30 and paleo lifestyles.

One thought on “Make Ahead Turkey and Egg Casserole

  1. This looks like a great idea! And I like that you can prepare it ahead of time. The mornings are always hard to make something that takes a while to cook. I’m always hungry right away.

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