Healthy Cheesy Southwest Breakfast Casserole Recipe
This healthy breakfast casserole features bold Southwest flavors with lean ground turkey, bell peppers, eggs, and cheesy goodness, all baked with corn tortillas. Designed for prep-ahead ease, it's a great viral recipe idea for family gatherings or weekend brunch.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Nonstick skillet
- Aluminum foil
- Whisk
Ingredients
For the Casserole:
- 10 large eggs
- 1 cup nonfat milk
- 1 cup prepared salsa plus more for serving
- 1½ teaspoons extra virgin olive oil
- 1 small yellow onion diced (about 1 cup)
- 1 pound 93% lean ground turkey
- 1 medium red bell pepper diced (about 1 cup)
- 1 medium green bell pepper diced (about 1 cup)
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 10 6-inch corn tortillas, cut into quarters
- 2 cups shredded Monterey Jack cheese about 8 ounces
For Serving (Optional):
- Sliced avocado
- Nonfat plain Greek yogurt
- Chopped fresh cilantro
- Green enchilada sauce
- Extra salsa
Instructions
- Prep the Base: Grease a 9×13-inch baking dish with nonstick spray. In a mixing bowl, combine the eggs, milk, and salsa. Set aside.
- Cook the Filling: Warm olive oil in a large skillet over medium-high heat. Sauté the diced onion for about 3 minutes until softened. Stir in the turkey and bell peppers, breaking the meat apart as it cooks. Once the turkey is no longer pink, around 6 minutes, add all the spices and salt. Cook through and remove from heat.
- Assemble the Casserole: Spread 1 cup of the meat mixture across the bottom of the prepared dish. Arrange half of the tortilla quarters on top, slightly overlapping. Layer half of the remaining meat and one-third of the cheese. Repeat the layers: remaining tortillas, meat, and another third of cheese. Pour the egg mixture over everything. Save the last third of cheese for baking later. Cover with plastic wrap and chill in the fridge for at least 6 hours or overnight.
- Bake It: When ready to bake, take the dish out of the refrigerator and let it come closer to room temperature while preheating the oven to 350°F. Remove the wrap, cover with foil sprayed with nonstick spray, and bake for 40 minutes.
- Finish & Serve: Take the foil off, top with the reserved cheese, and bake uncovered for another 20 minutes until the center is firm and the cheese is melted. Let rest for 5 minutes, then slice and serve with toppings like avocado, yogurt, cilantro, enchilada sauce, or more salsa.
Notes
- You can brown the meat and vegetables a day early and refrigerate them before assembling.
- Leftovers last up to 4 days in the fridge or 3 months in the freezer.
- Reheat in a 350°F oven (20–30 mins if cold, 45 mins if frozen, covered with foil).
- For faster reheating, use the microwave for individual portions.
- If using a glass dish from the fridge, let it sit at room temp before baking to prevent cracking.
Tried this recipe?Let us know how it was!