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This easy breakfast casserole with potatoes is a delicious breakfast recipe that has a southwest twist you are going to love.
I love breakfast casseroles because they are so easy to make ahead of time, thus great for meal prep! This healthy recipe is full of simple ingredients like eggs, ground turkey, black beans, corn, and bell peppers.
This easy breakfast casserole recipe can be made in the Instant Pot or on the stove top and oven. Leftovers keep well in the refrigerator or freezer, so you can have a healthy and hearty meal ready to reheat on busy mornings.
Where’s the recipe?
Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. Because of that we like to make sure our posts are clear and easy to follow.
In the article below, you will find lots of information about the ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations.
If you’d like to get straight to cooking, simply scroll down to the bottom of the page. There you will find our easy to print recipe for this potato breakfast casserole.
Ingredients
- Ground turkey: I prefer to use lean ground turkey because it is lower in saturated fat than ground beef. This potato casserole is very customizable so you can choose to use beef, breakfast sausage, or Italian sausage if you prefer those to ground turkey.
- Chili powder: chili powder adds a nice earthy flavor with mild heat to this potato casserole recipe.
- Ground cumin: cumin is another earthy spice that I love adding to this southwest egg and potato casserole recipe.
- Ground coriander: coriander and cilantro are the same plant. For this potato casserole, we’re using ground coriander, which are the seeds of a cilantro plant. Coriander is a healthy spice that may help lower your blood sugar, fight infections, and promote heart, brain, skin, and digestive health.
- Garlic salt: I use garlic salt for this potato casserole but if you prefer, you can use garlic cloves and an extra pinch of salt.
- Onion powder: onion powder adds a savory flavor to this recipe.
- Salt and pepper: use just a little salt and freshly ground black pepper.
- Bell peppers: I like to use orange bell pepper and red pepper in this casserole dish. Any bell pepper variety will work, they are all loaded with vitamins, minerals and antioxidants.
- Onion: red onion contains organosulfurs, which are compounds that may improve the immune system, reduce cholesterol production, and support the liver.
- Shredded cheese: I use cheddar cheese in this recipe but other cheeses would also work. Sharp cheddar, mild cheddar cheese, pepper jack cheese, even Swiss cheese would be absolutely delicious.
- Potatoes: I prefer to use fresh potatoes, specifically russet potatoes in this breakfast casserole. If you’re trying to save time you can use pre shredded hash browns or frozen diced hash brown potatoes.
- Corn: canned corn is perfect for this southwest breakfast casserole recipe.
- Black beans: black beans are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels.
- Eggs: is there any better combo than egg and potato? Eggs are one of the healthiest foods on earth. One egg contains a little bit of almost every nutrient your body needs.
How to Make This Breakfast Casserole in the Instant Pot
- Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
- Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
- Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
- Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
- Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Set this aside. (If you are using shredded cheese, mix it in with the turkey and vegetables now.)
- Clean out the inner pot and then place it back in the Instant Pot base.
- Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
- Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans.
- In a medium to large bowl, mix eggs and then pour them over the top of the casserole.
- Cover the prepared baking dish with aluminum foil, then place the pan on a trivet. Carefully lower the pan into the pot and then close and lock the lid.
- Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
- When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet using oven mitts and then remove the foil from the pan.
- Serve warm or let cool and store in an airtight container in the fridge or freezer.
How to Make This Potato Breakfast Casserole in the Oven
- Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set the dish aside.
- Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
- Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
- Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.)
- Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans.
- Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole.
- Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
- Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!
Recipe Tips
- This is a great recipe to make ahead of time for meal prep. After cooking, let the casserole cool and then separate it into individual airtight containers. Store in the fridge for up to 6 days, or freeze for up to 2 months. To reheat from frozen, thaw overnight in the fridge and microwave each thawed serving for 1-1 1/2 minutes.
- This cheesy potato breakfast casserole recipe can be made vegetarian with a couple simple modifications. To make this vegetarian, replace the turkey with one extra can of black beans and 8 ounces of diced or sliced mushrooms. Sauté the mushrooms with the peppers and onions.
- To save time you can buy frozen hash browns that are pre-shredded.
- I love making this breakfast casserole for Christmas morning or Easter brunch and pairing it with a fresh fruit salad.
Healthy Eating Plans
This easy egg and potato casserole makes 6 servings. If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.
21 Day Fix Easy Breakfast Casserole with Potatoes
Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese
Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese
Weight Watchers Breakfast Casserole Points
3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points
If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.
Looking for more healthy breakfast recipes?
- Shredded Sweet Potato Hash Browns These Sweet Potatoes Shredded Hash Browns are so filling and easy to make! I love starting my morning with this hash browns recipe, and it’s so easy to meal prep as well!
- Whole Wheat Pancakes One of favorite weekend recipes, these hearty pancakes can easily be frozen for meal prep!
- Homemade Turkey Breakfast Sausage Homemade turkey breakfast sausage is a great way to start the day. It’s packed with protein and the recipe is quick and simple. If you’ve never made your own sausage this is a great place to start!
- Zucchini Breakfast Casserole with Sausage & Egg This Zucchini Breakfast Casserole recipe is so easy to make and perfect for meal prep! It’s my favorite way to make breakfast ahead of time for the week, and I love that it contains sausage and eggs.
- Vegan Breakfast Hash Browns with Veggies Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy recipe has crispy golden brown fresh potatoes and a rainbow of veggies.
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Easy Breakfast Casserole with Potatoes
Approximate Serving Size: 1 cup
Servings 6 people
This easy breakfast casserole with potatoes is an absolutely delicious breakfast recipe that has a southwest twist you are going to love.
Equipment
- Instant Pot 6 qt
- Round Instant Pot Pan
- Enameled Cast Iron Pan
Ingredients
- 1 lb ground turkey
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garlic salt
- ½ tsp onion powder
- ⅛ tsp salt
- ⅛ tsp black pepper
- 2 small bell pepper seeded and diced, I use red and orange
- ½ small red onion diced
- ½ cup cheddar cheese
- 2 small russet potato shredded (about 3 cups)
- 15 oz corn, canned drained
- 15 oz black beans drained
- 6 eggs
Instructions
Instant Pot Directions
- Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
- Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
- Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 2 small bell pepper 1 small orange bell pepper 1/2 small red onion
- Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
- Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Then set aside. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup cheddar cheese
- Clean out the inner pot and then place it back in the Instant Pot base.
- Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
- Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans. 2 small russet potato 15 oz corn, canned 15 oz black beans
- In a medium to large bowl, mix eggs and then pour them over the top of the casserole. 6 eggs
- Cover the prepared baking dish with aluminum foil, then place the pan on a trivet, carefully lower it into the pot, and then close and lock the lid.
- Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
- When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet, using oven mitts, and then remove the foil from the pan.
- Serve warm or let cool and store in an airtight container in the fridge or freezer.
Stove Top & Oven Directions
- Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set aside.
- Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
- Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 2 small bell pepper 1 small orange bell pepper 1/2 small red onion
- Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup cheddar cheese
- Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans. 2 small russet potato 15 oz corn, canned 15 oz black beans
- Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole. 6 eggs
- Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
- Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!
Notes
Healthy Eating Plans
If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.
21 Day Fix Easy Breakfast Casserole with Potatoes
Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese
Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese
Weight Watchers Breakfast Casserole Points
3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points
If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.
Nutrition
Calories: 323kcal | Carbohydrates: 26.7g | Protein: 26.8g | Fat: 13.6g | Saturated Fat: 5.2g | Cholesterol: 228mg | Sodium: 346mg | Potassium: 852mg | Fiber: 4.7g | Sugar: 5.2g | Calcium: 150mg | Iron: 4mg
Make This Recipe?
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My family adored this breakfast!
Love all your recipes!
Healthy and easy for beginners such as myself.
Thank you.