Can I use whole eggs instead of liquid egg whites?

Absolutely! Whole eggs will give the bake a richer flavor and a more custardy texture. Just whisk them well before pouring over the other ingredients—about 12 large eggs will sub nicely for a full carton of egg whites.

Are flour tortillas okay instead of corn?

Yes, you can use flour tortillas if you prefer a softer, slightly sweeter bite. Just note they may be a little more tender and might not hold up quite as much texture, but the flavor is still delicious.

Can I make this ahead and bake later?

Yes! Assemble everything the night before (cover and refrigerate), then bake fresh in the morning. Just add 5-10 minutes to the bake time since it will start cold.

Is this breakfast bake spicy?

With the homemade seasoning, it’s more flavorful than spicy. If you like heat, toss in some chili flakes or chopped jalapeños, or serve hot sauce on the side. The beauty is in how easy it is to dial things up or down!

Turkey Taco Breakfast Bake Recipe

Description

This Turkey Taco Breakfast Bake is a high-protein, low-fat breakfast casserole made with lean ground turkey, black beans, corn, egg whites, white corn tortillas, and a homemade taco seasoning blend. Topped with melted reduced-fat Mexican cheese, it’s a hearty and nutritious way to start your day, blending classic taco flavors in a convenient, bake-ahead dish.

Ingredients

Units Scale

For the Breakfast Bake

1 lb lean ground turkey (99/1)
1/2 can black beans (150g)
3/4 cup canned corn (100g)
32 oz liquid egg whites (1 full carton)
6 white corn tortillas (about 100 calories for 2)
1/2 cup reduced fat Mexican cheese blend (56g)

For the Taco Seasoning

1 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tsp paprika
1 tbsp chili powder
1.5 tbsp cumin
Fresh cracked pepper, to taste

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Instructions

Prepare the Taco Seasoning: In a small bowl, combine salt, onion powder, garlic powder, paprika, chili powder, cumin, and fresh cracked pepper. Mix well and set aside.
Cook the Ground Turkey: In a large skillet over medium heat, cook the ground turkey until fully browned, breaking it apart with a spatula. Sprinkle the homemade taco seasoning over the turkey and stir well to evenly coat. Continue cooking until fragrant. Remove from heat.
Add Beans and Corn: Drain and rinse the black beans. Add the black beans and canned corn to the seasoned turkey in the skillet and stir to combine. Heat for an additional 2–3 minutes, then set aside.
Layer the Tortillas: Lightly spray a 9×13-inch baking dish with cooking spray. Tear or cut the white corn tortillas into pieces, then layer evenly across the bottom of the dish.
Assemble the Casserole: Evenly spread the turkey, black bean, and corn mixture over the tortilla layer in the baking dish. Pour the liquid egg whites evenly over the entire mixture, ensuring all ingredients are well coated.
Add Cheese and Bake: Sprinkle the reduced fat Mexican cheese blend evenly over the top. Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until the center is set and the cheese is melted and bubbly.
Rest and Serve: Allow the casserole to cool for about 5 minutes before slicing. Garnish with fresh herbs or serve with your favorite salsa, if desired. Enjoy!

Notes

You can prepare the seasoning ahead and store in an airtight container.
If you prefer whole eggs, you can substitute the egg whites with a mix of whole eggs and egg whites (adjust nutrition accordingly).
Swap black beans for pinto or kidney beans for variety.
Add chopped green chilies, jalapeños, or bell peppers for extra flavor and color.
Leftovers keep well refrigerated for up to 4 days—perfect for meal prep.

Nutrition

Serving Size: 1/6 casserole
Calories: 220
Sugar: 2g
Sodium: 500mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 28g
Cholesterol: 10mg