Description
This Hearty Turkey Sausage Potato Egg Bake is a wholesome one-dish meal perfect for breakfast or brunch. It combines tender roasted Yukon gold potatoes, flavorful seasoned ground turkey, fresh spinach, and a rich egg custard baked to golden perfection. Packed with protein and veggies, it’s easy to prepare ahead and reheat for busy mornings.
Ingredients
Scale
Potatoes
- 2 cups ½-inch diced Yukon gold potatoes (about 14 ounces)
- ½ tablespoon olive oil
- ¼ teaspoon kosher salt
- Ground black pepper, to taste
Turkey Sausage
- 1 tablespoon olive oil
- 1 pound ground turkey (93% lean)
- ¾ teaspoon kosher salt
- Ground black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon poultry seasoning (or combination of dried thyme and sage)
Egg Mixture
- 2 cups loosely packed baby spinach, roughly chopped
- 8 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- ½ cup grated cheddar cheese
- Ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Dish. Preheat your oven to 425℉. Grease a 9×9 inch baking dish well with cooking spray or a little olive oil to prevent sticking.
- Roast Potatoes. Place the diced Yukon gold potatoes in the prepared baking dish. Drizzle with ½ tablespoon olive oil, sprinkle with ¼ teaspoon kosher salt and ground black pepper. Toss the potatoes to coat evenly, then spread into an even layer. Roast in the preheated oven for 15 minutes until they start to soften and brown.
- Cook Ground Turkey. While the potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and season with ¾ teaspoon kosher salt, ground black pepper, onion powder, garlic powder, paprika, and poultry seasoning. Cook, breaking the meat into small crumbles, until cooked through and browned, about 7 minutes.
- Combine Sausage and Spinach with Potatoes. When potatoes are fork-tender, remove the baking dish from the oven and reduce oven temperature to 375℉. Add the cooked turkey over the roasted potatoes, then add the chopped spinach as well. Stir gently to combine and let cool slightly.
- Mix Egg Custard. In a large bowl, whisk together the eggs, cottage cheese, grated cheddar cheese, and some ground black pepper until well combined.
- Assemble and Bake. Pour the egg mixture evenly over the turkey, potatoes, and spinach in the baking dish. Bake at 375℉ for 35 minutes until the top is lightly golden and the center is set. The bake time may vary depending on cottage cheese fat content and baking dish type.
- Cool and Serve. Let the bake cool for 10 minutes before slicing into 6 servings. Serve warm or at room temperature. Leftovers can be stored in the fridge for up to 4 days, reheated covered with foil at 350℉ for 15 minutes or microwaved.
Notes
- Use full-fat or low-fat cottage cheese for best texture; fat content affects baking time.
- To reheat leftovers, cover with foil and warm in the oven at 350℉ to avoid extra browning.
- For quick reheating, microwave individual slices on half power for about 30 seconds.
- You can substitute turkey with chicken or pork sausage if preferred.
- Adding extra vegetables like bell peppers or mushrooms can increase the nutrient content.
