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8877 N 107th Ave, Suite 309, Peoria, Arizona

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info@tandjasiacuisine.com

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Turkey and Egg Brunch Bake

Serve 12 a special morning entrée with ease. Featuring a colorful, fresh tomato topping, this casserole is made the night before.

Directions

Recipe Ingredients

  • 1 1/4 lb bulk Italian-seasoned lean ground turkey
  • 5 cups frozen country-style shredded hash-brown potatoes (from 30-oz bag)
  • 1/2 cup sliced green onions (8 medium)
  • 2 jars (4.5 oz each) sliced mushrooms, drained
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 3 cups shredded reduced-fat Cheddar cheese (12 oz)
  • 8 eggs
  • 1 1/2 cups fat-free (skim) milk
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 6 medium Italian plum tomatoes, chopped (about 2 cups)
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
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