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Southwestern Breakfast Casserole with Lean Turkey

A layered breakfast casserole with lean ground turkey, black beans, corn, tortillas, and a fluffy egg custard. Balanced ingredients with no added sugar.
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Prep Time 38 minutes
Cook Time 52 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American, Southwestern
Calories: 375
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9 × 13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high. Sauté onion and bell pepper for 3 to 4 minutes until softened.
  3. Add ground turkey. Cook 6 to 8 minutes, breaking it up, until no longer pink and cooked through. Drain excess fat.
  4. 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.
  5. In a large bowl, whisk eggs, milk, cilantro, flaxseed, and the remaining 1/4 tsp salt until uniform and lightly frothy.
  6. 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.
  7. Slowly pour the egg mixture evenly over the casserole. Top with the remaining cheese.
  8. 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.
  9. 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.