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Easy Omelet Casserole

Easy Omelet Casserole

Easy Omelet Casserole

Making an omelet can be finicky, but this casserole combines everything you love about omelets into one, easy-to-throw-together dish. Pick a protein-like ground turkey, mix it with your favorite veggies, and create a giant, extra delicious omelet that serves six.

  • Author: Addie Gundry
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6
  • Category: Breakfast


  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1 cup kale, chopped
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup shredded Gruyère


  1. Preheat the oven to 375 degrees F and lightly coat a 9-inch pie plate with cooking spray.
  2. In a large skillet, sauté the onion and red bell pepper in olive oil over medium heat for 3 minutes. Add the ground turkey and cook until browned, 7 to 8 minutes. Add the kale and sauté for 2 minutes, until slightly wilted.
  3. Beat the eggs and milk in a large mixing bowl. Add the cooked turkey mixture, cheese, salt, black pepper, and  red pepper flakes to the egg mixture. Pour the egg mixture into the pie plate and bake uncovered for 30 minutes, until the eggs are set. Cut into wedges and serve.


  • Love mushrooms? Add those, too! This is your catch-all loaded egg casserole, so experiment with vegetables. The more the merrier.
  • Vegetarian? Omit the ground turkey.

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