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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Steps
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.
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To save 15 grams of fat and 80 calories per serving:
•Substitute bulk seasoned lean ground turkey for bulk pork sausage.
•Use reduced-fat Cheddar in place of regular cheese.
•Replace 2% milk with skim milk.
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Nutrition Facts
Serving Size:1/12 of Recipe
Calories
280
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Cholesterol
180mg
60%
Sodium
840mg
35%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
8%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
10%
10%
Calcium
28%
28%
Iron
10%
10%
Exchanges:
1 Starch; 3 Lean Meat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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