Turkey Hash Brown Breakfast Casserole

If you know me, you definitely know how much I love breakfast! Paired with my love for casserole dishes, this Turkey Hash Brown Breakfast Casserole is the perfect centerpiece for your next breakfast or brunch.

overhead shot of hashbrown casserole with with two serving plates

The combination of cheese and eggs can tempt the best of us, but when you add hash browns and tender ground turkey, it takes it straight to the top. A breakfast casserole made with hash brown potatoes? It’s savory, creamy, rich, and filling all at the same time.

This simple, baked recipe will have every morning starting on the right foot. Plus, It is easy to pack and take with you out the door. And did I mention it was gluten-free?

Ingredients you’ll need:

  • At the heart of the casserole is a mixture of diced hash browns, ground turkey, red and green bell peppers, and cheese. I prefer using the diced potatoes versus shredded potatoes due to the texture the diced potatoes provide for this recipe. And is okay to use the frozen ones.
  • Speaking of cheese, so you’ll need three types — parmesan cheese, Monterey jack cheese, and medium or sharp cheddar cheese. I don’t know who would ever say no to cheese, and this three cheese blend packs this casserole full of deliciousness.
  • Dairy milk and organic eggs ensure the casserole results in the ideal creamy texture. Feel free to use non-dairy milk instead.
  • You’ll need smoked paprika, garlic powder, and black pepper to season the ground turkey. And for the potatoes, we’ll add sea salt. Seasoning your meat and the potatoes is a step you can’t miss.
turkey hashbrown casserole with large serving spoon

The texture from the hash browns gives this dish dimension, and the flavor from the seasoned turkey and peppers adds all the flavor you’ll need.

This cheesy hash brown casserole is excellent served on its own, or it can be paired with some of your favorite breakfast items (like buttermilk biscuits, french toast, pancakes, waffles, or grits) and served as a side dish.

serving of cheesy hashbrown casserole on a single plate

So rise and shine to a great breakfast casserole with my easy Hash Brown Breakfast Casserole.

For more tasty breakfast ideas, check out the recipes below:

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turkey hash brown casserole with large serving spoon

Turkey Hash Brown Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Eric Jones
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


If you know me you definitely know how much I love breakfast! Paired with my love for casserole dishes, this Turkey Hash Brown Breakfast Casserole is the perfect centerpiece for your next breakfast or brunch.


Units Scale
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 lb ground turkey
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 1/2 tsp sea salt
  • 6 large organic eggs
  • 1 cup grated parmesan cheese
  • 2 cups Monterey jack cheese, shredded
  • 2 cups cheddar cheese, shredded
  • 1 cup of dairy milk
  • 3 cups diced hash browns, frozen


  1. Preheat oven to 350 degrees.
  2. In a medium skillet, cook bell peppers at medium heat for 5 minutes.
  3. Add ground turkey to the skillet and season with paprika, garlic powder, black pepper, and 1/2 tsp salt. Cook until the pink is removed.
  4. Add eggs, parmesan cheese, Monterey jack cheese, 1 1/2 cups cheddar cheese, and milk to a large bowl, then whisk until combined. Add potatoes. Add 1 tsp salt over potatoes.
  5. Add the cooked turkey and bell peppers to the bowl.  Stir until well combined.
  6. Pour ingredients into a baking dish. Top off with 1/2 cu7p cheddar cheese.
  7. Bake for 45 to 50 minutes until golden brown.


  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


  • Calories: 782
  • Fat: 60.7g

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  1. Lori Sellers says:

    I used peppered lunch meat turkey, cheddar cheese and Colby jack- my boyfriend said it was best ever!!

    1. Eric Jones says:

      Thanks Lori! I’m glad it turned out great with your spin!

  2. Ok to make the night before and then cook it? TY

    1. Eric Jones says:

      Hi, Suzie! Yes! Simply prepare the casserole without baking, cover, and store in the refrigerator for up to 3 days. When ready, bake as directed and serve.

  3. I made this dish this weekend as part of my meal prep. Followed the directions, just added some cherry tomatoes I had before they went bad. So yummy! I was a little confused when to add the turkey mixture to the egg and hash brown mixture but it worked out in the end, lol. Will definitely be adding this to my regular line up.

    1. Eric Jones says:

      Hi Nadia! Thanks for trying this recipe. We’ve made that step a bit more clear. 🙂

  4. Hi finally tried this. Added spinach, used 2 extra eggs, s little bit more milk and a whole green and whole yellow pepper. Turned out delicious and filling. Added fresh fruit salad.

    1. Eric Jones says:

      Siobhan this is awesome! Thanks for sharing your experience and glad you enjoyed it.