Potato Puff Breakfast Casserole Recipe

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Essential Slow Cooker RecipesI grew up in Minnesota, and potato puffs were a big part of my diet as a kid. So take it from me: If you ever have trouble getting your kids to sit down for breakfast, this recipe will be a lifesaver. Just tell them the dish has potato puffs in it, and they’ll be scrambling to find a spot at the table.

  • Yield: 8 Servings
  • Preparation Time: 10 Minutes
  • Total Time: 5 Hours


  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • ¾ cup finely chopped onion
  • 1 teaspoon minced garlic
  • 6 large eggs
  • ¼ cup sour cream
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (32-ounce) package frozen potato puffs
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh parsley, plus extra for garnish, if desired
How to Make It
  1. Spray the insert of a 6-quart slow cooker with cooking spray.
  2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the turkey and onion and cook, stirring frequently, for 3 minutes, until the turkey begins to brown. Add the garlic and cook, stirring, for 1 to 2 minutes more.
  3. While the turkey cooks, in a medium bowl whisk together the eggs, sour cream, red pepper flakes (if using), salt, and black pepper.
  4. Arrange half the potato puffs in a single layer over the bottom of the slow cooker. Spoon the turkey mixture on top, then pour the eggs over the turkey. Add the remaining potato puffs in a single layer and top evenly with the cheese and parsley.
  5. Cover and cook on Low for 4 hours or on High for 2 hours.
  6. Garnish with parsley, if desired, and serve.

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