Ingredients
Potatoes
- 1½ tablespoons olive oil, divided
- 2 cups ½-inch diced Yukon gold potatoes (about 14 ounces)
- 1 teaspoon kosher salt, divided
- Ground black pepper, to taste
Turkey Sausage
- 1 pound ground turkey (93% lean recommended)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon poultry seasoning (or dried thyme and sage)
Vegetables
- 2 cups loosely packed baby spinach, roughly chopped
Egg Mixture
- 8 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- ½ cup grated cheddar cheese
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 425℉. Grease a 9×9 inch baking dish with cooking spray or olive oil. Place the diced potatoes in the dish, drizzle with ½ tablespoon olive oil, season with ¼ teaspoon kosher salt and ground black pepper, and toss to coat evenly. Spread potatoes in a single layer and roast for about 15 minutes until they start to soften and brown.
- Cook the Turkey Sausage: While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey and season with ¾ teaspoon salt, black pepper, onion powder, garlic powder, paprika, and poultry seasoning. Cook, breaking the turkey into small crumbles, until fully cooked through, about 7 minutes.
- Combine Ingredients in Baking Dish: When potatoes are fork tender, remove the baking dish from the oven and reduce oven temperature to 375℉. Add the cooked turkey and chopped spinach on top of the potatoes and stir gently to combine. Let the mixture cool slightly while preparing the egg mixture.
- Prepare and Add Egg Mixture: In a large bowl, whisk together the eggs, cottage cheese, grated cheddar, and a little more black pepper until well combined. Pour the egg mixture evenly over the potatoes, turkey, and spinach in the baking dish.
- Bake the Casserole: Bake at 375℉ for 25–35 minutes, or until the top is lightly golden and the center is set. Baking time may vary depending on cottage cheese fat content and type of baking dish used.
- Cool and Serve: Allow the egg bake to cool for 10 minutes before slicing into 6 servings. Serve warm or at room temperature.
- Storage and Reheating: Store leftovers in the refrigerator for up to 4 days, covered with foil. To reheat, warm the whole baking dish at 350℉ for 15 minutes with foil to prevent extra browning. Alternatively, reheat individual slices in a toaster oven or microwave on half power for about 30 seconds.
Notes
- You can substitute poultry seasoning with a blend of dried thyme and sage if preferred.
- Using 93% lean ground turkey helps keep the dish flavorful but not greasy.
- Full-fat or low-fat cottage cheese works best to maintain creaminess; fat content may affect baking time slightly.
- For even cooking, ensure potatoes are cut uniformly about ½ inch cubes.
- Covering leftovers with foil during reheating helps avoid over-browning of the egg top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
