Every Helping
Sign in

Breakfast recipe · from the recipe book

Turkey Sausage Sweet Potato Breakfast Bake

Herb-seasoned ground turkey with tender sweet and red potatoes bound in a creamy cauliflower sauce under a crunchy, buttery oat crumb.

Turkey Sausage Sweet Potato Breakfast Bake

Ingredients

  • 1 lb450 gGround turkey, 93% lean
  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 2 small300 gRed potatoescut into 1/2-inch cubes
  • 3¼ cups florets350 gCauliflowercut into small florets
  • 1 cup (240 ml)240 gMilk, 2%
  • ½ cup120 gLow-sodium chicken broth
  • 1 medium110 gYellow oniondiced
  • 3 cups loosely packed90 gBaby spinach
  • 2 large100 gEggsbeaten
  • ½ cup shredded60 gCheddar cheeseshredded
  • ⅔ cup50 gOld-fashioned rolled oats
  • 1½ tbsp20 gUnsalted buttermelted
  • 1 tbsp15 gOlive oil
  • 1 tsp1 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish with about a teaspoon of the olive oil, saving the rest of the olive oil for the turkey.
  2. Simmer the cauliflower in the chicken broth in a covered saucepan for 10 to 12 minutes until very soft, then blend the cauliflower and broth with the milk, half the salt and the black pepper until smooth to make the creamy sauce; let it cool for 5 minutes.
  3. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat, add the ground turkey and onion, and cook, breaking up the meat, for 7 to 8 minutes until browned and cooked to 165°F (74°C).
  4. Season the turkey with the thyme, rosemary, paprika, garlic powder and the remaining half of the salt, then stir in the spinach until wilted and take the skillet off the heat.
  5. Whisk the beaten egg into the cooled creamy sauce.
  6. Toss the sweet potato cubes and red potato cubes with the turkey mixture, spread it in the baking dish, and pour the creamy sauce evenly over the top.
  7. Cover the dish with foil and bake for 35 minutes, until the sweet potato and red potato cubes are nearly tender.
  8. Make the oat crumb: stir together the oats, melted butter and cheddar.
  9. Uncover the dish, scatter the oat crumb over the top and bake for 15 to 20 minutes more, until the crumb is golden, the sweet potato and red potato cubes are fork-tender and the custardy center reaches 160°F (71°C).
  10. Let the casserole rest for 10 minutes before cutting into 4 portions.

Check labels: Gluten-free when you buy low-sodium chicken broth and old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book