Meal prepping your breakfast the night before is such a life saver on busy mornings—this recipe is perfect for using up leftovers.

Notes: You don’t have to let the mixture sit overnight, but it does help combine the flavours. Feel free to change up the ingredients to suit your needs.

15 mins
1 hour


  • Large bowl
  • Whisk
  • 9"×13" baking dish


  • 1.5 lbs Little Potatoes, quartered
  • 1 Tbsp oil
  • (To taste) salt and pepper
  • 6 large eggs
  • 1/2 cup milk
  • 1 tsp Worcestershire sauce
  • 6 slices cooked bacon, roughly chopped
  • 1 red pepper, diced
  • 1 onion, diced
  • 1 handful fresh spinach leaves
  • 1 1/2 cups cheddar cheese, shredded
  • 1 cup leftover turkey, roughly chopped


  • Prep the Potatoes:

    Preheat oven to 450 °F.

  • Step 2

    Toss potatoes with salt, pepper, and one tablespoon oil.

  • Step 3

    Place into oven and bake for 20 minutes.

  • Step 4

    Whisk eggs until paler in colour. Stir in milk, Worcestershire sauce, salt, and pepper.

  • Step 5

    Lightly grease a 9"×13" baking dish.

  • Step 6

    Add cooked potatoes, then bacon, peppers, onion, spinach, a sprinkling of cheese, and turkey. Pour eggs over-top. Sprinkle with remaining cheese.

  • Step 7

    Cover and place into refrigerator overnight.

  • Step 8

    Preheat oven to 350 °F. Uncover dish and bake for 50 minutes to one hour, or until casserole is set and no liquid appears when you poke it with a knife.