3 Cheese Turkey & Spinach Breakfast Casserole

(Keto, Low-Carb, Gluten-Free & Grain-Free)

When my husband and I started eating a ketogenic diet, many of our usual go-to breakfasts were no longer an option. Cereal and bagels were way too high in carbs! And, although smoothies are certainly an option, they take some time to make and we tired of having smoothies repeatedly. It’s also worth mentioning that you have to be careful in making a keto smoothie. Adding fresh or frozen fruit to your smoothie could also result in too many carbs for the day.

We were naturally drawn to eggs. After all, eggs are touted as being the “perfect” food. They are full of good fats and cholesterol that the brain and body needs to be healthy. We desperately wanted to eat healthy, but we didn’t have time to make a healthy egg breakfast every day. I found several recipes online for skillets and scrambled eggs. But all of these took time out of my already busy morning and I found myself struggling just to eat during the week.

Now, I come from a rather large extended family. And growing up, we ate a LOT of casseroles! It was the easiest way to feed a lot of people. So, naturally, I found my way back to casseroles with breakfast. Ironically, my family only has one notorious “breakfast casserole” that just about everyone knows how to make. But remembering that one casserole made me think, “What other breakfast casseroles can I concoct?”

I started to take a good look at the recipes I had and found that I could turn just about all of the scrambled egg and skillet recipes I had into a casserole of some sort. This recipe is just one example. It was originally a deli style scrambled egg dish of some sort. It became the first of many breakfast casserole dishes that I now make. In fact, I make a different breakfast casserole dish just about every Sunday. We don’t mind having the same casserole every day for the week. We do, however, look forward to the casserole on the menu for the next week!

I won’t lie, it does take a bit of time to put a casserole together. However, you will thank yourself for doing it all week long, when you portion it out for the whole week and you just have to reheat a small portion for each day. It has been a life saver for us!

What Goes Into A 3 Cheese Turkey & Spinach Breakfast Casserole?

My recipe includes the following ingredients:

The thing I love about cooking is that there is no exact science to making any one dish. So, if there is an ingredient that you don’t have or it doesn’t agree with you, then leave it out! Or, perhaps you think tomatoes would really be good in this casserole; add them! However, I really wouldn’t skimp on the seasonings. They really do add a lot of flavor to the dish.

Also, I’ve used fresh or frozen spinach. I prefer to use frozen spinach, since it takes less time to add. If you do decide to use fresh spinach, you must wilt it before adding it to your casserole for a minute or two in a large skillet with some pork lard or butter. It tastes the same. It’s just an added step that I prefer not to take the time to do!

You can also change the cheeses that I’ve listed above. I have used both Provolone and Havarti cheese slices. Both are delicious! You could also swap out shredded Italian cheese for shredded mozzarella cheese. Either way, I recommend only adding the shredded cheese to the top of the casserole in the last 20 minutes of baking, as adding it sooner will result in a casserole with burnt cheese on the top.

If you haven’t tried making a casserole for breakfast yet, give it a try. It might become your next piece of morning heaven…all week long! Or, it could be the next hit at a brunch you are planning for family and friends. Either way, I know you’ll enjoy it!