Healthy Breakfast Casserole (gluten-free, paleo)
This easy and healthy breakfast casserole is filled with turkey, spinach and artichoke. It’s a delicious favorite – make it overnight or ahead of time.
Breakfast is by far my favorite meal of the day. I just love mornings and I’m a big proponent of starting it off on the right foot – which includes a healthy morning routine and a healthy meal in my belly. But my love for breakfast is also why you’ll find me whipping up brunch and brinner (breakfast for dinner) recipes on the regular.
Side note: this healthy breakfast casserole is fabulous for brinner.
Watch this quick video of my Healthy Breakfast Casserole recipe:
And subscribe to my YouTube Channel for weekly cooking videos!
For the last couple of weeks I’ve been jotting down notes for a blog post and YouTube video on healthy meal prep. And while I’m not quite ready for that, I did want to share this healthy breakfast casserole recipe. It’s perfect for healthy meal prep (especially if you’re a party of one, as I am), but it’s also perfect for weekend breakfasts, feeding large crowds and the holidays.
Many breakfast casserole recipes online include cubed bread (gluten alert), so I wanted to offer up a lighter, gluten-free and paleo-friendly breakfast casserole option. The recipe itself is dairy-free, but you can of course tweak it to your own preferences. I typically make mine with a little parmesan or goat cheese, which are two cheeses I usually have stocked in my fridge.
As I mention in the video, ground turkey isn’t enormously flavorful, so the spices – chili powder, cumin and oregano – are key in this recipe. But ground turkey is a great protein option and while I chose dark meat, you could opt for white meat or a combination of both.
In addition to the turkey, the breakfast casserole is filled with spinach and artichoke. But if you have kale or chard on hand, feel free to toss those in as well. This recipe is really flexible and adaptable. And while I’m personally not a low carb gal, this recipe is, which makes it a nice break from a few of my more decadent breakfast recipes, like oh, my gluten free crepes or paleo chocolate waffles.
This breakfast casserole would serve up nicely with my sweet potato hash browns. And if you’re looking for more healthy eggspiration (yes, I just did that), check out my recipes for Baked Eggs in Avocado, Zucchini and Prosciutto Egg Muffins, Shakshuka (or Green Shakshuka), Smoked Salmon Frittata, Spinach Artichoke Quiche or Sweet Potato Toast with Prosciutto and Poached Eggs.
Click HERE to pin this Breakfast Casserole recipe to your Pinterest Board
Healthy Breakfast Casserole
- cheese (my favorites are parmesan and goat cheese)
Preheat your oven to 375 degrees fahrenheit.
Heat the oil in a sauté pan on medium heat. Add the onion and bell pepper and give it a quick stir. Add the ground turkey and use a large spoon to break up the turkey.
Add the spices, salt and pepper and stir to combine everything. Cook for approximately 10 minutes, or until there's no liquid in the pan and the meat is cooked through and browned.
Transfer the meat to a 9x13-inch casserole dish and evenly cover the bottom. Top with the artichoke hearts and beaten eggs. Optional: you can add some cheese at this stage.
Sprinkle the green onion and a handful of spinach on top.
Cook the casserole in the oven for 40-45 minutes, or until cooked through.
Before serving, garnish with parmesan cheese (optional) and an extra sprinkle of pepper.
You can make this breakfast casserole overnight or ahead of time. Just cover it and place it in the refrigerator. You can also freeze it. It reheats beautifully, which makes it perfect for meal prep.