Easy Breakfast Casserole with Potatoes

5 from 3 ratings

Easy Breakfast Casserole with Potatoes

This easy breakfast casserole with potatoes is an absolutely delicious breakfast recipe that has a southwest twist you are going to love.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: Easy Breakfast Casserole with Potatoes, southwest breakfast casserole

Servings: people

Calories: 323kcal

Author: Becca Ludlum

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

2 2025 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 point per serving.

Nutrition