Turkey and Egg Brunch Bake

 

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) Green Giant® 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

• 1 Spray 13x9-inch (3-quart) glass baking dish and 10-inch nonstick skillet with cooking spray. In skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink. Remove turkey from skillet; drain on paper towels.
• 2 In large bowl, mix potatoes, onions, mushrooms, olives, 1 tablespoon basil and 2 cups of the cheese. Stir in turkey; spoon evenly into baking dish. Sprinkle with remaining 1 cup cheese.
• 3 In large bowl, beat eggs. Stir in milk and 1/2 teaspoon salt; pour over potato mixture in baking dish. Cut sheet of foil large enough to cover baking dish; spray with cooking spray. Cover baking dish with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
• 4 When ready to bake, heat oven to 350°F. Bake covered 45 minutes. Uncover; bake 20 to 25 minutes longer or until center is set. Let stand 10 minutes before serving.
• 5 Meanwhile, spray 8-inch nonstick skillet with cooking spray. Add garlic; cook and stir over medium heat 1 minute. Stir in tomatoes and 1/4 teaspoon salt; cook about 5 minutes, stirring occasionally, until tomatoes are tender. Stir in 2 tablespoons basil.
• 6 To serve, cut egg bake into squares; serve with warm topping.