Turkey and Egg Brunch Bake

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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) 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

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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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