Turkey & Egg Breakfast Pan: Hearty, Savory, and One-Skillet Wonder.

The Turkey & Egg Breakfast Pan is the ultimate solution for a satisfying, high-protein start to the day. It’s a clean, savory, and incredibly efficient meal that cooks entirely in a single skillet, minimizing cleanup and maximizing flavor.

This dish replaces traditional heavy sausage or bacon with lean ground turkey, which is seasoned boldly and browned until crumbly and savory. The turkey forms the hearty base, nestled beneath tender, wilted vegetables (like spinach or bell peppers) and bright, sliced mushrooms. The entire mix is then topped with fresh eggs, which are baked or covered until the yolks are perfectly runny and the whites are just set.

The result is a delicious, multi-textured meal: savory turkey, tender veggies, and rich, creamy egg yolks that mix with the other ingredients with every cut. It is a one-skillet wonder—perfect for a weekend breakfast, an easy weeknight dinner, or simple meal prep. It’s truly a complete meal that is both hearty and clean.

Get ready for an easy, flavorful, and protein-packed pan that is ready from stovetop to table in under 30 minutes!

Ingredients

The magic of this pan lies in building deep flavor into the lean ground turkey.

1 tablespoon olive oil or butter
1 pound (450g) lean ground turkey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning or smoked paprika
1/2 medium yellow onion, diced
1 cup sliced mushrooms (cremini or button)
1 cup fresh spinach, chopped
4 large eggs
1/2 cup (60g) shredded cheese (cheddar, mozzarella, or Monterey Jack), optional
2 tablespoons fresh parsley or chives, chopped (for garnish)

Instructions: Stovetop to Oven Finish

This recipe uses the oven to finish the eggs, ensuring perfectly set whites and runny yolks. A cast iron skillet is ideal for this, but any oven-safe skillet will work.

1. Brown the Turkey and Aromatics

Preheat: Preheat your oven to $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$).
Brown Turkey: Heat the oil or butter in a 10-inch oven-safe skillet over medium-high heat. Add the ground turkey and break it up with a spoon. Season with salt, pepper, and Italian seasoning/smoked paprika. Cook for 6–8 minutes until the turkey is fully browned. Drain off any excess grease.
Sauté Veggies: Add the diced onion and sliced mushrooms to the skillet. Cook for 5–7 minutes until the onions are softened and the mushrooms have released their liquid and browned slightly.
Wilt Spinach: Stir in the chopped spinach. Cook just until the spinach wilts down, about 1–2 minutes.

2. Prepare for Baking

Make Wells: Use your spatula to spread the turkey mixture evenly across the bottom of the skillet. Create four small “wells” or indentations in the mixture, spaced apart.
Add Cheese (Optional): Sprinkle the shredded cheese evenly over the turkey and veggie mixture in the skillet (avoiding the wells).
Crack Eggs: Carefully crack one egg into each of the four wells.

3. Bake and Finish

Bake: Transfer the skillet to the preheated oven. Bake for 10–15 minutes.
Monitor Doneness: The bake time depends on how firm you like your yolks. For runny yolks, bake until the egg whites are just set and opaque but the yolks are still glossy and soft (about 10–12 minutes). For firmer yolks, bake for the full 15 minutes.
Rest and Garnish: Carefully remove the hot skillet from the oven (handle is very hot!). Sprinkle the entire dish with fresh parsley or chives.
Serve: Serve immediately straight from the skillet (use a trivet underneath).

Flavor & Texture Notes

The Turkey & Egg Breakfast Pan is defined by its heartiness and clean, savory flavor.

The ground turkey provides a satisfying, savory foundation, with the smoked paprika (if used) adding a subtle smoky depth that mimics traditional breakfast sausage. The mushrooms and onions are tender, offering an earthy sweetness.

The eggs are the binding element: perfectly cooked with firm whites and warm, runny yolks. When you cut into the yolk, it spills out and coats the savory turkey mixture, enriching the entire dish and adding a luxurious, creamy element. The fresh herbs provide a final, necessary note of bright freshness.

Tips & Variations

Tip 1: The Skillet Choice

A 10-inch or 12-inch cast iron skillet is ideal for this recipe. It holds heat well and transfers beautifully from stovetop to oven. If you use a non-stick skillet, ensure it is certified for use up to $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$).

Tip 2: Seasoning the Turkey

Lean ground turkey requires extra seasoning to be flavorful. Don’t be shy with the salt, pepper, and herbs. For a Mexican flavor, use a teaspoon of chili powder and cumin instead of Italian seasoning.

Tip 3: Serving Safety

Remember that the handle of the skillet will be extremely hot! Place a potholder over the handle immediately upon removing it from the oven, or serve it on a protective trivet at the table.

Variation 1: Sweet Potato Base

For a more complex low-carb base, stir in 1 cup of finely diced and pre-cooked sweet potato or butternut squash along with the mushrooms and onion.

Variation 2: Mediterranean Feta

Omit the mozzarella. Stir in 1/2 cup of chopped cherry tomatoes and 1/4 cup of crumbled feta cheese into the turkey mixture right before baking.

Variation 3: Crispy Potato Topping

For a non-low-carb version, slice pre-cooked (boiled or roasted) potatoes thinly and layer them over the turkey mixture before adding the eggs and cheese.

Serving Suggestions

Since this is a hearty one-pan meal, keep the sides light and simple.

Bread: Serve with a side of toasted sourdough slices to dip into the runny egg yolks.
Acidity: A small side of salsa, pico de gallo, or a simple sliced avocado adds a necessary cool, acidic element to the rich dish.
Green Side: A simple fruit salad or a handful of fresh baby arugula provides a fresh, clean contrast.