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Overnight Turkey and Veggie Breakfast Casserole

Assembled the night before, this overnight turkey and veggie breakfast casserole is the perfect recipe for lazy weekend mornings. While it’s great for feeding a crowd, it’s also a good option for meal prep. Leftovers taste even better reheated throughout the week!


Serving Size: 1 slice (213g) 

Prep Time: 20 minutes

Total Time: 8 hours and 50 minutes

Nutrition Facts: 230 calories / 16.5g carbs / 21.5g protein / 9g fat 

Overnight Turkey and Veggie Breakfast Casserole


  • 1 pound (453g) 93% lean ground turkey 

  • 1 teaspoon salt (divided)

  • ½ teaspoon ground black pepper (divided)

  • 2 teaspoons olive oil

  • 2 cups (182g) chopped broccoli 

  • 1 cup (143g) chopped red bell pepper

  • 2 cups (32g) roughly chopped kale

  • 20-ounce bag (567g) “Simply Potatoes” shredded hash browns 

  • 6 large eggs (300g)

  • 1 cup (226g) liquid egg whites 

  • 2 teaspoons dried thyme

  • ½ teaspoon garlic powder 

  • ½ cup (120g) unsweetened almond milk

  • Non-stick cooking spray


  1. Prepare a 9x13-inch baking dish by spraying with nonstick cooking spray.

  2. Heat a large skillet over medium-high heat and spray with non-stick cooking spray. Once the skillet is hot, add the ground turkey, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until the turkey is cooked through, about 5 minutes. Remove the turkey from the skillet and place in a large mixing bowl.

  3. Add the 2 teaspoons of olive oil into the skillet. Once the oil is hot, add the broccoli and red bell pepper. Cook for 4-5 minutes, or until the vegetables start to lightly brown.. Next, add the kale and cook until softened, about 2 minutes. 

  4. Remove the skillet from the heat and add the vegetables to the bowl with the turkey. Add the frozen hash browns into the bowl and stir to combine. Place the mixture in the prepared 9x13-inch baking dish and set aside. 

  5. In a large mixing bowl, whisk together the eggs, egg whites, dried thyme, garlic powder, almond milk, and remaining ½ teaspoon salt and ¼ teaspoon pepper until well combined. 

  6. Pour the egg mixture over the hashbrown and turkey mixture. Cover the baking dish with a lid or foil. Place the casserole in the fridge for at least 8 hours or overnight. 

  7. When ready to cook, preheat the oven to 400 F. Remove the casserole from the fridge and allow it to warm slightly at room temperature while the oven is preheating. 

  8. Once the oven is preheated, bake the egg casserole for 30 to 35 minutes, or until the top is just lightly golden brown and the eggs are set. 

  9. Remove the casserole from the oven and let it cool for 10 minutes before slicing. 


  1. Store leftovers in an airtight container for up to 4 days. You can also freeze individual slices. Make sure the slices are completely cooled before wrapping in plastic wrap and then transferring to a freezer bag. Freeze for up to 2 months. 

  2. Any unsweetened milk or milk alternative will work for this recipe (macros will vary).

  3. You can sprinkle grated cheese on top if desired (macros will vary). 

  4. If your skillet gets too dry while sauteing the vegetables, add a splash of water to create steam. 

  5. To prep and cook the same day, thaw the hash browns before mixing with the turkey and vegetables. 

  6. Letting the casserole rest for 10 minutes before slicing will help soak up any excess water from the hash browns or vegetables that may have been released during cooking. 

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