Recipe for a cheesy potato Breakfast Casserole

2 tbsp. Olive Oil
1/4 Onion, chopped
1/2 Green Pepper, diced
2 cups diced Southern Hash-Brown Potatoes
450g Ground Turkey/Mince + 1 tbsp Olive Oil
1 tsp. Salt or to taste
2 tsp. Ground Black Pepper
1 tsp. Fennel Seeds, roughly chopped
1 tsp. Italian Herb Mix
1/4 tsp. Chili Flakes
220g Italian Bread, cubed (French, toast, or baked biscuits could be used)
8 large Eggs, mixed
2 cups Mild Cheddar Cheese, shredded
1 tsp. Butter for greasing

How to
Preheat oven to 400F (200C)

Saute onion and green pepper for 2-3 minutes on medium-high, then add diced potatoes. If you are using frozen potatoes, slightly defrost. It doesn’t have to be completely defrosted, just enough to separate the cubes. Cook potatoes until they are golden, you may add more oil if you need. When done, remove onto kitchen paper towel.

In the same skillet, add oil and turkey. Cook turkey until completely done, 5-6 minutes on medium high temperature, then add seasoning and spices. Stir well, and taste to see if the turkey needs more seasoning.

After the turkey is complete, add back to the skillet Southern Hash-Brown Potatoes, and stir to combine potatoes and turkey together;

In a large bowl, add cubed bread and the bread doesn’t have to be perfectly cubed, just roughly bite-size pieces. Now, mix together with the bread Southern Hash-Brown Potatoes and the Turkey mixture, and add 1 cup of Cheddar cheese; Toss it, mix it all together.

Mix eggs for a minute or two, until they are smooth in texture, add just a pinch of salt.

Grease with the butter larger, 2 Qt baking dish, and pour 1/2 of the egg mixture.

Add the bread, potatoes, turkey, and cheese mixture in the baking dish, and press so the bread could soak the eggs.

Pour the remaining egg mixture, press a bit more then add 1 more cup or more if you wish of Cheddar cheese.

Bake in the preheated oven for 20 minutes, and eat it hot!


You can add any bread that you like or have, I went with 2 days old Italian Bread. It is best if you use a bit stale, 2-3 days old bread. Last year I was making exactly the same but used homestyle biscuits, and it was very delicious.

If you wish to use other cheese, Blend of Mexican cheeses works well, provolone, Pepper Jack, and Cheddar. You can totally be creative.

In the case of meat, ground beef, ground pork, cooked and sliced breakfast links or Italian sausages without casing could be used as well.

Refrigerate leftover casserole, and heat very well before serving.

You can also make a day ahead and keep it in the fridge.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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