This recipe for Turkey & Mushroom Breakfast Casserole is a great make, and cook ahead dish. Perfect for meal prepping, or for making things easier in the kitchen at Christmas or Thanksgiving. We all know how hectic it can be at this time of year, so this easy, delicious breakfast starts the day off right! It would also make a fabulous addition to Sunday Brunch!
Turkey & Mushroom Breakfast Casserole
It’s been a while since I shared any recipes on my blog, let alone meal prep recipes. The truth be told, we started our meal prep journey with gusto, and all was going well until my dad got sick, and my mum broke her leg. That meant our meal prep days (the weekend) were taking up with other things. And to be honest, prepping food was furthest from my mind. I can honestly say I gave up caring about what I ate, and that is no good at all.
Hubby and I have already made a pact to get healthy again in the new year. Why not now? Well I’m about to go on holiday and then its Christmas – I don’t want food guilt! The plan will be to start meal planning and prepping again; and for most of the time I will be cooking vegan or vegetarian. I don’t plan to become a full time veggie, because I love me some meat! BUT, I do feel amazing when I eat pulses, fresh vegetables, salads, and nuts and seeds.
My ultimate goal isn’t weight loss (which is an added bonus) but to be fit and healthy again. Just a few short years ago I was swimming 64 lengths of the pool a day in less than an hour, and walking every where. Now I’m lucky to splash about in the bath tub, or walk out the door to the car. This is not a good thing.
Anyway. Lets get back to this recipe shall we? This was one of my famous “make it up as I go” recipes that turned out really well, and can be tweaked to your preferences. Long time readers have probably realised this by now!
I wanted a breakfast that I could make in advance, and would last all week (5 days), because I am really bad at fixing myself some breakfast. I wanted something I could just grab out of the fridge and go about my day.
This breakfast casserole is so easy to make! Cook off some turkey mince with other goodies like chopped onion, bell peppers, and mushrooms (tweak to your pref!). Whisk up some eggs with some herbs and salt and pepper, then layer some buttered bread into a casserole dish. Spread the turkey mixture over the bread, add some cheese, then the eggs, then some more cheese and bung in the oven for around 20 or 30 minutes till cooked through and golden!
This post contains Amazon Affiliate links. If you clicked the link then made a purchase, a small percentage of the sale price would be paid to this me. It doesn’t cost you anything more but it helps keep the lights on over here!
The turkey and mushroom breakfast casserole can be eaten hot or cold. It doesn’t take too long to prep and cook, so would also be perfect for Sunday brunch. If making it for meal prep for the week, allow to cool, then cut into slices. Store in an airtight container in the fridge for up to 5 days. I ate it cold through the week, but if you do decide to heat up in the microwave for instance, make sure that it is piping hot throughout.
I made a very similar dish a few years back on my blog – Cheese & Bacon Eggy Bread Bake which was so yummy!
- olive oil
- 1 small onion, finely chopped
- 150g mushrooms, finely chopped
- ½ red bell pepper, finely chopped
- 500g turkey breast mince (2% fat)
- 2tsp dried mixed herbs, divided
- salt & pepper
- 6 large eggs
- cooking oil spray, or some melted butter to grease
- 6 slices thick wholemeal bread, buttered
- 100g Cheddar cheese, divided
- Drizzle a little olive oil in a frying pan and cook the onions, mushroom, and bell pepper until soft. Drain off any excess liquid.
- Add the turkey breast mince and brown off. Add one teaspoon of the dried mixed herbs, and salt and pepper. Set to one side.
- Whisk the eggs in a jug with the other teaspoon of dried mixed herbs, and salt and pepper. Set to one side.
- Grease a casserole dish (approx 30cm/12" long) with oil spray or melted butter.
- Lay the bread down buttered side up.
- Spread the turkey mixture over the bread and sprinkle with one third of the cheese.
- Pour over the whisked eggs.
- Sprinkle with the remaining cheese.
- Bake in a 200C/400F/Gas 6 oven for 20-30 minutes until cooked through and golden.
- When cooked, you can serve immediately. Or if you are prepping this to eat later, allow to cool, then cut into slices. Cover and store in an airtight container in the fridge for up to 5 days.
Please feel free to share this Turkey & Mushroom Breakfast Casserole recipe by using the social buttons on the side or bottom of this post! Don’t forget that you can join The Pumpkin Patch for member exclusive freebies, offers, and more; and follow The Purple Pumpkin Blog posts on Feedly or on Bloglovin’ so that you don’t miss out!