Forget rubbery eggs or bland mornings—this sizzling, cheesy masterpiece brings zesty spices, lean turkey, and creamy custard together in one pan. It’s the ultimate southwestern breakfast casserole that transforms simple ingredients into a melt-in-your-mouth slice of comfort that actually keeps you full.
Why This Recipe Works
- Flavor That Pops: Smoked paprika, cumin, and salsa soak into the lean turkey, ensuring every bite is vibrant and zesty rather than dry or boring.
- Satisfying Texture Layers: The corn tortillas soften during baking to mimic a lasagna noodle, creating distinct, satisfying layers without the heaviness of bread or potatoes.
- Meal Prep Gold: This casserole sets beautifully as it cools, making it easy to slice into neat squares that reheat perfectly for busy weekday mornings.
The “Lifestyle Fit”
I love this recipe because it balances serious comfort with smart nutrition. It’s a high protein breakfast casserole recipe that uses lean ground turkey and black beans for fiber, fitting perfectly into a balanced, low-carb lifestyle.
It feels nourishing enough for a slow weekend brunch but is practical enough to fuel your entire work week. I often serve it alongside some crisp low-carb vegetables to round out the plate with extra freshness.
How to Make It
Start by heating olive oil in a large skillet. Sauté the onion and bell pepper until soft, then add the turkey. Cook until browned, breaking it up as you go.
Stir in the beans, corn, salsa, and spices. This mixture is the flavor powerhouse of your casserole. Meanwhile, whisk the eggs with almond milk, cilantro, and flaxseed until light and frothy.
Layer half the turkey mixture in your baking dish, top with tortilla quarters and cheese, and repeat. Pour the egg custard evenly over the layers.
Bake until the center is firm and the cheese is bubbling and golden. Let it rest for 10 minutes—this step is crucial for getting clean slices!
Expert Tips & Variations
- Drain Your Salsa: To prevent a soggy bottom layer, give your salsa a quick strain to remove excess liquid before adding it to the skillet.
- Tortilla Hack: Cutting the tortillas into quarters (or even smaller strips) makes them easier to distribute evenly, ensuring you get a bit of texture in every bite.
- Flavor Boost: If you want to elevate the dish, drizzle a slice with one of these zesty sauces or dressings just before serving.
- Lunch Option: This isn't just for breakfast! Pair a slice with a fresh salad jar for a protein-packed lunch that feels effortless.
Essential FAQs
Can I freeze this turkey breakfast casserole?
Yes! Slice the cooled casserole into individual portions. Wrap each piece tightly in plastic wrap and then foil. Freeze for up to a month and thaw overnight in the fridge before reheating.
Is this recipe spicy?
It has a mild southwestern kick, but it’s very family-friendly. If you prefer heat, you can use a “hot” salsa or add diced jalapeños to the vegetable sauté.
Print
Southwestern Breakfast Casserole with Lean Turkey
- Prep Time: 38 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8
- Category: Breakfast, Brunch
- Cuisine: American, Southwestern
Description
A layered breakfast casserole with lean ground turkey, black beans, corn, tortillas, and a fluffy egg custard. Balanced ingredients with no added sugar.
Ingredients
For the Spiced Turkey & Vegetable Base
- 1 lb 450 g 93/7 lean ground turkey
- 2 Tbsp 30 mL olive oil
- 1 small green bell pepper (finely diced)
- 1 small sweet onion (finely diced)
- 1 cup 170 g canned black beans, rinsed and drained
- 1/2 cup 85 g canned sweet corn, drained
- 1 cup 240 mL low-sodium mild or medium salsa
- 2 Tbsp low-sodium taco seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 1/4 tsp salt
For the Custard & Assembly
- 14 large eggs
- 1/4 cup 60 mL unsweetened almond or soy milk
- 1/4 cup fresh cilantro (finely chopped)
- 1 Tbsp ground flaxseed
- 1/4 tsp salt
- 8 corn tortillas (6-inch, each cut into 4 quarters)
- 7 oz 200 g shredded Monterey Jack or cheddar cheese, divided
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9 × 13 inch baking dish.
- Heat olive oil in a large skillet over medium-high. Sauté onion and bell pepper for 3 to 4 minutes until softened.
- Add ground turkey. Cook 6 to 8 minutes, breaking it up, until no longer pink and cooked through. Drain excess fat.
- Stir in taco seasoning, smoked paprika, cumin, salt, black pepper, black beans, corn, and salsa. Cook 1 to 2 minutes to combine, then remove from heat.
- In a large bowl, whisk eggs, milk, cilantro, flaxseed, and the remaining 1/4 tsp salt until uniform and lightly frothy.
- Assemble: spread half the turkey mixture in the dish. Top with 16 tortilla quarters, then half the cheese. Add remaining turkey mixture and the final 16 tortilla quarters.
- Slowly pour the egg mixture evenly over the casserole. Top with the remaining cheese.
- Cover tightly with foil and bake 45 to 55 minutes, uncovering for the last 10 minutes. Bake until the center is set and the custard reaches 160 to 165°F (71 to 74°C). A knife inserted near the center should come out clean.
- Rest 10 minutes before slicing.
Notes
Nutrition Information (Per Serving)
Calories: 375 kcal Total Fat: 21 g Saturated Fat: 7 g Sodium: 610 mg Total Carbohydrates: 18 g Dietary Fiber: 5 g Net Carbohydrates: 13 g Total Sugars: 4 g Protein: 28 g
Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber.
Nutrition
- Calories: 375
This casserole has become a staple in my kitchen because it simply works. It’s warm, inviting, and makes the morning rush feel a little more managed.
Disclaimer: I’m just a mom sharing what works for my family, not a nutritionist. Always listen to your own body (and your doctor) when trying new dietary changes!
