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Turkey and Egg Brunch Bake
Turkey and Egg Brunch Bake
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Prep Time:
40 minutes
Total Time:
10 hours
"Make ahead breakfast casserole topped with colorful fresh tomatoes, feeds 12."
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)
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
Instructions:
  • Coat a 13x9-inch (3-quart) glass baking dish and a 10-inch nonstick skillet with cooking spray. Cook ground turkey in the skillet over medium-high heat, stirring often, until fully cooked. Transfer the cooked turkey to a paper towel-lined plate to drain.
  • In a spacious bowl, combine the potatoes, onions, mushrooms, olives, 1 tablespoon basil, and 2 cups of cheese. Add the turkey and mix well. Transfer the mixture into a baking dish and top with the remaining 1 cup of cheese.
  • In a large bowl, whisk together eggs, milk, and 1/2 teaspoon of salt. Pour this mixture over the potatoes in the baking dish. Cover the dish with foil (sprayed side down) and refrigerate for at least 8 hours or overnight.
  • Preheat oven to 350°F. Bake covered for 45 minutes, then uncover and bake for 20-25 minutes more until the center is set. Allow it to stand for 10 minutes before serving.
  • Prepare a nonstick skillet by spraying it with cooking spray. Sauté garlic over medium heat for 1 minute. Add tomatoes and 1/4 teaspoon salt, cook for about 5 minutes until tomatoes are tender. Finish by stirring in 2 tablespoons of basil.
  • Cut the egg bake into squares and enjoy with a warm topping.

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