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Turkey and Egg Brunch Bake

turkey and egg brunch bake Breakfast
Turkey and Egg Brunch Bake
  • Prep 40 min
  • Total 10 hr 0 min
  • Servings 12

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

Updated April 30, 2010

Ingredients

Egg 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) 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

Topping

  • 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

Steps

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  • 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.

  • 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.

Nutrition Facts

Serving Size: 1/12 of Recipe
Calories
280
Calories from Fat
90
% Daily Value
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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