Breakfast

Turkey and Egg Breakfast Casserole

ByChef Maggie November 10, 2025

Sit Down, Let’s Talk Turkey and Eggs for Breakfast

Oh, you’re curious about Turkey and Egg Breakfast Casserole? Pull up a chair. This one’s a regular at my place, especially after the holidays (hello, leftover turkey rescue mission). First time I threw this together, it was honestly more desperation than design, but friends still rave about it. My cousin called it a ‘gamechanger’ and that guy used to eat cold cereal for dinner, so I guess that means something! Actually, I made this last Saturday when I was running late and – would ya believe it – somehow it came out even better all thrown together. Go figure.

Why You’ll Love This (No, Seriously)

I make this when I want to wake everyone up with something hearty (and when my fridge has eggs that need using). My family goes crazy for this because it’s fast, filling, and honestly, if you use the right cheese, it gets that golden bubbly crust on top that’s just – well, *chef’s kiss*. My partner claims it’s even better cold, which I don’t totally buy, but to each their own. Confession: I used to hate casseroles because I thought they were always bland but, with some tweaks, this casserole proved me wrong. And hey, if I can get everyone out of bed with the smell of this baking, I’ll take it as a win.

Let’s Chat Ingredients (and Swaps)

2 cups cooked turkey (shredded or chopped, leftover roast or rotisserie works–last time I used deli meat, no shame!)
8-10 large eggs (whatever’s on hand, I sometimes toss in an extra yolk, just because)
1 cup milk (whole, 2%, or almond milk if that’s what you’ve got – oat milk was odd, maybe don’t try that)
1 cup shredded cheese (cheddar, Monterey Jack or that bag of ‘Mexican blend’ that always half-lives in the fridge)
1/2 cup chopped onions (I’ve used green onions when out of regular, and once, shallots – not bad!)
1/2 cup bell pepper, diced (green, red, yellow, purple? They all go!)
1 cup fresh spinach, roughly torn (skip if your crowd is spinach suspicious, or swap for kale if you’re feeling virtuous)
1 tsp salt (I eyeball it, real talk)
1/2 tsp pepper
Optional: 1/2 tsp garlic powder, a dash of hot sauce, or a sprinkle of paprika (My grandmother always insisted on Hungarian paprika, but, honestly, anything works fine)

How I Actually Make It (Directions…ish)

First, preheat your oven to 180°C (350°F). I forget this about half the time and end up waiting around awkwardly.
Grease a 9×13 inch baking dish – or whatever fits. I’ve used a lasagna pan and even a big Pyrex salad bowl once. Close enough.
Scatter turkey, veggies, and cheese across the bottom of your dish. Some days I dump them in a heap and it still turns out; other days, I get all zen and make neat layers.
In a big-ish bowl, whisk eggs, milk, salt, pepper, and whatever extra spices you’re keen on. This is where I usually sneak a taste (not a sip, but give it a whiff – trust me, if it smells right, you’re on the right track).
Pour egg mixture over the goodies in the dish. Jiggle it a bit so stuff settles; don’t worry if it looks a bit weird at this stage – it always does!
Bake uncovered about 35-40 minutes, till puffed and golden, not wobbly in the middle. Oh, and if you’re like me and get distracted, set a timer. Learned that the…not-quite-burned way.
Let it sit 10 minutes to set up. Actually, I find it slices tidier this way. But I get impatient and sometimes hack straight in, no one ever complains.

Notes Only a Real Person Would Tell You

The first time I made this with low-fat cheese, it tasted a bit like cardboard. Maybe not actual cardboard, but I’d go with full-fat if you can swing it.
If you forget the salt, it will taste bland. I did this once. Salt is your friend.
I like this better the next day – the flavors seem to do some sort of magic overnight (though that’s if it survives breakfast).

Variations That Actually Worked (and One That Didn’t)

Tossed in a handful of cooked bacon once. No regrets.
Used leftover roast chicken instead of turkey – can’t tell the difference, honestly.
I once tried it with crumbled feta and sundried tomato – fancier, but the kids were suspicious. Might do it again for adults only.
Tried a cauliflower and turkey version (don’t recommend – it turned into a watery mess, not my finest moment).

What You’ll Need (Or What I Use)

9×13 inch casserole dish. I once used two little brownie pans and pieced it together – it worked, sort of.
A big mixing bowl – I’ve used a saucepan in a pinch. Not elegant, but hey, less dishes.
Whisk or big fork for scrambling eggs (if it’s missing, just go wild with a regular fork – I won’t tell).

How to Store Leftovers (If That’s Even a Problem)

Pop leftovers (if you can call half a pan ‘leftover’ in my house) in an airtight container in the fridge. Good for up to 3 days. I think it tastes better the next day, but often doesn’t make it past breakfast. And yes, you can freeze it – wrap slices individually for a quick breakfast rewind. More info about safe leftover storage at EatRight.org.

Serving Time – Here’s How We Do It

I like big squares with a splash of hot sauce and sometimes, if I’m feeling civil, a side of fruit. My aunt swears by a dollop of sour cream on hers. Served it once with biscuits, felt fancy, got rave reviews. Oh, and one time, out of milk, I served it with tea and nobody blinked.

Pro Tips (Honestly Learned the Hard Way)

Let it sit after baking. I once tried rushing and the center was runny – just…wait a bit and it’ll slice neater.
I forgot to grease the dish, once. Trying to chisel out eggs at breakfast isn’t fun.
If your veggies are super wet (like tomatoes), pat them dry first. My soggy casserole fail will haunt me for years.

FAQ (No Silly Questions Here)

Can I use raw turkey? Wouldn’t risk it, friend. Cook it first – or use rotisserie, which is what I do when I’m in a rush!
Do I need to pre-cook the veggies? Nah, unless they’re extra watery (like spinach – I sometimes wilt it first). But peppers and onions go in raw just fine.
Could I make this vegan? Sort of, with tofu scramble and non-dairy cheese. Tried it once, but it wasn’t exactly a crowd pleaser. Maybe you’ll have better luck—if so, let me know!
How do I know it’s done? Shouldn’t jiggle in the center. If you’re nervous, stick a knife in—should come out mostly clean. Honestly, if it smells like breakfast, you’re probably close.

Oh, and if you’re looking for more make-ahead breakfast ideas, I really like the collection at Serious Eats. Also, there’s a neat visual guide to egg doneness at Eggs.ca—wish I’d seen that a few years ago.

Anyway, hope your morning gets off to a cracking start with this one. Don’t sweat the small stuff—turkey and eggs have your back.

Chef Maggie