

BREAKFAST
Aug 28, 2025
Bake-ahead egg & turkey breakfast casserole
8 servings
1 hour 15 minutes
1 hour 15 minutes
I love a high-protein breakfast that I can meal prep ahead of time, making mornings a breeze! This casserole has also been a fan favorite anytime I’m cooking for a crowd. I’ll prep it ahead of time, then reheat it on the morning that I’m serving the dish. Plus, since it’s made without gluten or cheese, it’s an easy option that most people can enjoy.
Extra-virgin olive oil - Rich in heart healthy fats and antioxidants, olive oil is a heart-healthy addition to this dish.
Bell peppers - A great source of fiber and vitamin C, they support immune health and help to reduce inflammation.
Dijon mustard - Though the mustard seed is tiny, it’s mighty, with anti-inflammatory properties packed into this flavorful addition.
Hash browns - A great source of complex carbohydrates and fiber, for steady energy.
Appliances & Utensils
Ingredients
For the cooked filling:
2 tablespoons extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
2 pounds lean (90/10) ground turkey
1 bag of frozen bell peppers and onions
For the wet ingredients:
10 eggs
1 1/2 cups unsweetened almond milk
2 teaspoons Dijon mustard
For the casserole:
1 bag freshly shredded hash browns
½ teaspoon kosher salt
¼ teaspoon pepper
For topping:
freshly sliced avocado (optional)
hot sauce (optional)
Instructions
Prep: Preheat the oven to 350°F. Add parchment paper to a 9x13-inch baking dish.
Cook the turkey: Heat a large skillet over medium heat. Add olive oil, then add ground turkey and cook, breaking it up with a spatula, until fully browned.
Cook vegetables: Stir in 1 bag of frozen bell peppers and onions, cooking for 5 to 6 minutes until softened and heated through. Remove from heat and set aside.
Prepare the wet mixture: In a large mixing bowl, whisk together eggs, unsweetened almond milk, and Dijon mustard until combined.
Assemble the casserole: Spread the freshly shredded hash browns across the bottom of the dish. Sprinkle with salt and pepper. Layer the cooked turkey and vegetable mixture evenly over the potatoes. Pour the egg mixture on top.
Bake: Bake uncovered for 55 to 60 minutes, or until the eggs are fully cooked.
Serve: Let cool slightly, before adding optional toppings and serving. Enjoy!
Store: To store, let casserole cool completely before placing in an air-tight container in the fridge for up to 4 days. Reheat before serving.
Pro tip: Ensure that you choose 'freshly shredded hash browns' as frozen hash browns will cause the casserole to be too runny. You can also cook frozen hash browns before adding them to the dish if this is all you have.
For vegetarian dietary restrictions: Omit the ground turkey and swap for black beans or chickpeas as a vegetarian option.
More Resources
I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
Best,
Grace
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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BREAKFAST
Aug 28, 2025
Bake-ahead egg & turkey breakfast casserole
8 servings
1 hour 15 minutes
I love a high-protein breakfast that I can meal prep ahead of time, making mornings a breeze! This casserole has also been a fan favorite anytime I’m cooking for a crowd. I’ll prep it ahead of time, then reheat it on the morning that I’m serving the dish. Plus, since it’s made without gluten or cheese, it’s an easy option that most people can enjoy.
Extra-virgin olive oil - Rich in heart healthy fats and antioxidants, olive oil is a heart-healthy addition to this dish.
Bell peppers - A great source of fiber and vitamin C, they support immune health and help to reduce inflammation.
Dijon mustard - Though the mustard seed is tiny, it’s mighty, with anti-inflammatory properties packed into this flavorful addition.
Hash browns - A great source of complex carbohydrates and fiber, for steady energy.
Appliances & Utensils
Ingredients
For the cooked filling:
2 tablespoons extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
2 pounds lean (90/10) ground turkey
1 bag of frozen bell peppers and onions
For the wet ingredients:
10 eggs
1 1/2 cups unsweetened almond milk
2 teaspoons Dijon mustard
For the casserole:
1 bag freshly shredded hash browns
½ teaspoon kosher salt
¼ teaspoon pepper
For topping:
freshly sliced avocado (optional)
hot sauce (optional)
Instructions
Prep: Preheat the oven to 350°F. Add parchment paper to a 9x13-inch baking dish.
Cook the turkey: Heat a large skillet over medium heat. Add olive oil, then add ground turkey and cook, breaking it up with a spatula, until fully browned.
Cook vegetables: Stir in 1 bag of frozen bell peppers and onions, cooking for 5 to 6 minutes until softened and heated through. Remove from heat and set aside.
Prepare the wet mixture: In a large mixing bowl, whisk together eggs, unsweetened almond milk, and Dijon mustard until combined.
Assemble the casserole: Spread the freshly shredded hash browns across the bottom of the dish. Sprinkle with salt and pepper. Layer the cooked turkey and vegetable mixture evenly over the potatoes. Pour the egg mixture on top.
Bake: Bake uncovered for 55 to 60 minutes, or until the eggs are fully cooked.
Serve: Let cool slightly, before adding optional toppings and serving. Enjoy!
Store: To store, let casserole cool completely before placing in an air-tight container in the fridge for up to 4 days. Reheat before serving.
Pro tip: Ensure that you choose 'freshly shredded hash browns' as frozen hash browns will cause the casserole to be too runny. You can also cook frozen hash browns before adding them to the dish if this is all you have.
For vegetarian dietary restrictions: Omit the ground turkey and swap for black beans or chickpeas as a vegetarian option.
More Resources
I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
Best,
Grace
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.

BREAKFAST
Aug 28, 2025
Bake-ahead egg & turkey breakfast casserole
8 servings
1 hour 15 minutes
I love a high-protein breakfast that I can meal prep ahead of time, making mornings a breeze! This casserole has also been a fan favorite anytime I’m cooking for a crowd. I’ll prep it ahead of time, then reheat it on the morning that I’m serving the dish. Plus, since it’s made without gluten or cheese, it’s an easy option that most people can enjoy.
Extra-virgin olive oil - Rich in heart healthy fats and antioxidants, olive oil is a heart-healthy addition to this dish.
Bell peppers - A great source of fiber and vitamin C, they support immune health and help to reduce inflammation.
Dijon mustard - Though the mustard seed is tiny, it’s mighty, with anti-inflammatory properties packed into this flavorful addition.
Hash browns - A great source of complex carbohydrates and fiber, for steady energy.
Appliances & Utensils
Ingredients
For the cooked filling:
2 tablespoons extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
2 pounds lean (90/10) ground turkey
1 bag of frozen bell peppers and onions
For the wet ingredients:
10 eggs
1 1/2 cups unsweetened almond milk
2 teaspoons Dijon mustard
For the casserole:
1 bag freshly shredded hash browns
½ teaspoon kosher salt
¼ teaspoon pepper
For topping:
freshly sliced avocado (optional)
hot sauce (optional)
Instructions
Prep: Preheat the oven to 350°F. Add parchment paper to a 9x13-inch baking dish.
Cook the turkey: Heat a large skillet over medium heat. Add olive oil, then add ground turkey and cook, breaking it up with a spatula, until fully browned.
Cook vegetables: Stir in 1 bag of frozen bell peppers and onions, cooking for 5 to 6 minutes until softened and heated through. Remove from heat and set aside.
Prepare the wet mixture: In a large mixing bowl, whisk together eggs, unsweetened almond milk, and Dijon mustard until combined.
Assemble the casserole: Spread the freshly shredded hash browns across the bottom of the dish. Sprinkle with salt and pepper. Layer the cooked turkey and vegetable mixture evenly over the potatoes. Pour the egg mixture on top.
Bake: Bake uncovered for 55 to 60 minutes, or until the eggs are fully cooked.
Serve: Let cool slightly, before adding optional toppings and serving. Enjoy!
Store: To store, let casserole cool completely before placing in an air-tight container in the fridge for up to 4 days. Reheat before serving.
Pro tip: Ensure that you choose 'freshly shredded hash browns' as frozen hash browns will cause the casserole to be too runny. You can also cook frozen hash browns before adding them to the dish if this is all you have.
For vegetarian dietary restrictions: Omit the ground turkey and swap for black beans or chickpeas as a vegetarian option.
More Resources
I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
Best,
Grace
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration, delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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Dairy-free kale basil pesto sauce

LUNCH & DINNER
Grilled lettuce wrapped burgers & shoestring fries

LUNCH & DINNER
Sheet pan kale basil pesto salmon

LUNCH & DINNER
Chicken carnitas rice bowls

BREAKFAST
Pumpkin spice smoothie

BREAKFAST
Kale & chicken sausage egg bites

LUNCH & DINNER
Roasted sweet potato taco salad

LUNCH & DINNER
Spicy chicken stuffed sweet potatoes

LUNCH & DINNER
Deconstructed arugula chicken salad

LUNCH & DINNER RECIPE
Moroccan chicken & roasted potatoes with romesco

BREAKFAST
Almond butter cacao smoothie

LUNCH & DINNER
Moroccan chicken & sautéed vegetables with romesco

LUNCH & DINNER
Sage & sweet potato turkey meatball bowl

SNACK
Brownie bite protein balls

BREAKFAST
Apple & maple chicken sausage breakfast skillet

BREAKFAST
Blueberry baked oatmeal casserole

LUNCH & DINNER
Roasted tomato salmon quinoa bowl

LUNCH & DINNER RECIPE
Pan-seared chicken & zucchini with herby green sauce

LUNCH & DINNER
Turkey stuffed sweet potatoes

LUNCH & DINNER
Cilantro-lime rice bowl

LUNCH & DINNER
Blackened chicken with pesto broccoli & sweet potato

BREAKFAST
Bake-ahead egg & turkey breakfast casserole

SNACK
Carrot cake protein balls

HEALTHY FOODIE GUIDE
A healthy foodie's guide to Raleigh, NC

WELLNESS READS
How to make a healthy meal plan for the week

LUNCH AND DINNER RECIPE
Firecracker beef bowls

BREAKFAST
Gluten-free pumpkin scones with a dark chocolate drizzle

LUNCH & DINNER
Dairy-free beef & spinach vodka pasta

LUNCH & DINNER
Gluten-free heirloom BLTs with an arugula salad

LUNCH & DINNER
Lettuce-wrapped burgers with sweet potato fries

LUNCH & DINNER
Honey harissa chicken bowls (CAVA copycat)

BREAKFAST
Gluten-free blueberry scones

BREAKFAST
Red pepper chicken sausage & egg bites (Starbucks copycat recipe)

LUNCH & DINNER
Tomato-basil pesto pasta

LUNCH & DINNER
One-pan coconut-lime chicken thighs with sautéed peppers & onions

LUNCH & DINNER
Sweet & sour chicken smash tacos

BREAKFAST
High-protein chocolate strawberry chia pudding

LUNCH & DINNER
Moroccan chicken thighs with sweet yellow rice

LUNCH & DINNER
Pistachio-crusted cod

SAUCES & SIDES
Crispy roasted yellow potatoes

BREAKFAST
Gluten free breakfast biscuits with chia jam

LUNCH & DINNER
Sheet pan chimichurri kebabs

WELLNESS READS
How to make the most of your groceries: budgeting, freshness, and food safety

DINNER PARTY PLATTER
Triple berry summer salad with a simple lemon dijon vinaigrette

DINNER PARTY PLATTER
Fresh and easy watermelon-mint & blueberry skewers

DINNER PARTY PLATTER
Salty prosciutto & fresh melon on simple skewers

SWEET TREAT
Rich dark chocolatey mousse pie and fresh berries

BREAKFAST
Chocolate peanut butter chia pudding recipe | High-protein, Dairy-free

WELLNESS READS
What one year of marriage has taught me about love, healthy choices, and dreaming big

HEALTHY FOODIE GUIDE
A healthy foodie's guide to Southern California

WELLNESS READS
Eat well, spend less: My top tips for saving on groceries while eating healthy

SWEET TREAT
Dark chocolate chip cookie dough protein balls

WELLNESS READS
13 great pieces of advice if you want to start living a healthier lifestyle today

WELLNESS READS
10 game-changing habits to boost your energy
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design
Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie



