Ingredients
Potatoes
- 2 cups ½-inch diced Yukon Gold potatoes (about 14 ounces)
- ½ tablespoon olive oil
- ¼ teaspoon kosher salt
- Ground black pepper to taste
Turkey Sausage
- 1 tablespoon olive oil
- 1 pound ground turkey (93% lean)
- ¾ teaspoon kosher salt
- Ground black pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon poultry seasoning (or dried thyme and sage)
Egg Mixture
- 8 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- ½ cup grated cheddar cheese
- Ground black pepper to taste
Vegetables
- 2 cups loosely packed baby spinach, roughly chopped after measuring
Instructions
- Preheat and prepare potatoes: Preheat the oven to 425℉. Grease a 9×9 inch baking dish with cooking spray or olive oil. Place diced potatoes in the dish, drizzle with ½ tablespoon olive oil, sprinkle with ¼ teaspoon kosher salt and black pepper. Toss to coat evenly and spread in a single layer. Roast for about 15 minutes until potatoes start to soften and brown.
- Cook the turkey sausage: While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and season with ¾ teaspoon kosher salt, black pepper, onion powder, garlic powder, paprika, and poultry seasoning. Cook, breaking into small crumbles, until turkey is fully cooked, about 7 minutes.
- Combine turkey, potatoes, and spinach: When potatoes are fork tender, reduce oven temperature to 375℉. Remove baking dish from oven and add cooked turkey on top of potatoes. Add chopped spinach and gently stir to combine. Allow mixture to cool slightly while preparing the egg mixture.
- Prepare and pour the egg mixture: In a large bowl, whisk together eggs, cottage cheese, grated cheddar cheese, and black pepper until well combined. Pour this mixture evenly over the turkey, potatoes, and spinach in the baking dish.
- Bake the casserole: Bake at 375℉ for 25–35 minutes until the top is lightly golden and the center is set. Baking time may vary depending on cottage cheese fat content and dish type.
- Cool and serve: Let the bake cool for 10 minutes before slicing into 6 servings. Serve warm or at room temperature.
- Storage and reheating: Store leftovers covered with foil in the fridge for up to 4 days. To reheat, warm the entire dish at 350℉ for 15 minutes with foil on to prevent browning, or reheat individual slices in a toaster oven or microwave on half power for about 30 seconds.
Notes
- Use Yukon Gold potatoes for perfect roasting—they become tender and slightly sweet.
- You can swap poultry seasoning with dried thyme and sage if preferred.
- Choose full-fat or low-fat cottage cheese based on your preference; fat content may affect bake time.
- Cover the dish with foil when reheating leftovers to prevent over-browning.
- This dish is great for meal prep and can be served warm or at room temperature.
- Adjust seasoning according to taste, especially salt and pepper for the turkey.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
