This savory breakfast casserole is cheesy and full of vegetables. A great weekend breakfast, especially for guests
Breakfast casserole is amazing! I've never had one I didn't like.
This one is a little bit fancier than the one I usually make.
Usually, I just use cheddar. This time, I used three different kinds of cheese {fancy, right?}.
If you can splurge on cheese, it's totally worth it for this recipe. This is my favorite breakfast casserole I've ever made.
With my regular breakfast casserole, I feel like you know it's healthier because the whole wheat bread flavor is pretty obvious. But in this one with the stronger cheese flavor {from the Parmesan and Gruyere cheeses}, you hardly notice the whole wheat.
If you don't want to spend the extra cash on Gruyere, you can either use Swiss cheese or more Parmesan. It will still be delicious!
Just so you are aware, there will be another breakfast casserole-type recipe this week. But it's sweet - totally different from this gem.
I like making savory breakfast casseroles because it's easy to add in veggies. And I love starting my day with veggies.
Plus, this is a great weekend breakfast, especially when you have guests & want to impress.
Breakfast Casserole
Ingredients
- 1 teaspoon oil
- 1 onion diced
- 8 oz mushrooms chopped
- 10 oz ground turkey breast
- 1 teaspoon minced garlic {about 2-3 cloves}
- โ teaspoon cayenne pepper
- ยผ teaspoon salt
- 12 slices 100% whole wheat bread crusts removed & torn into pieces
- 8 large eggs
- 1 ยฝ cups milk 2%, whole, or unsweetened non-dairy
- ยผ teaspoon black pepper
- ยผ teaspoon red pepper flakes
- ยฝ cup cheddar cheese freshly grated
- ยฝ cup Parmesan cheese freshly grated, divided
- ยฝ cup Gruyere cheese freshly grated, divided
Instructions
- Heat 1 teaspoon oil over medium heat in a large skillet.
- Add onion & mushrooms, and sauté for 5 minutes.
- Stir in ground turkey breast & garlic and cook, breaking up meat with a spoon. Stir in cayenne pepper and salt.
- Once cooked, remove from heat & set aside to cool.
- Spray a 9x13 -inch baking dish with non-stick cooking spray.
- Add bread pieces and turkey-vegetable mixture to the baking dish. Stir all together.
- Whisk eggs, milk, black pepper, and red pepper flakes.
- Stir all of the cheddar, ยผ cup Parmesan, and ยผ cup Gruyere into the egg mixture.
- Pour egg-cheese mixture over bread-turkey mixture in the baking dish.
- Sprinkle with remaining ยผ cup Parmesan and ยผ cup Gruyere. Cover with foil and refrigerate at least 8 hours or overnight.
- When ready to cook, take casserole out of refrigerator.
- Preheat oven to 375°F.
- Bake casserole, covered, for 50 minutes. Uncover and bake for about 10 minutes or until cheese is lightly browned and casserole is bubbling.
- Remove from oven and let sit about 5 minutes before serving. Enjoy!
Notes
Meme
Jessica says
I love the week of breakfast recipes. Breakfast is absolutely my favorite meal of the day! Can't wait to try this casserole!
memeinge says
Thanks! It is so good, Jessica; you have to try it!!