Turkey Hash Brown Breakfast Bake Recipe

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Use your turkey leftovers in this great breakfast bake. The hash browns create a crispy crust to hold the cheesy egg filling.
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  • 4 cups shredded hash browns
  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups turkey - cubed
  • 1 cup Colby and Monterey Jack cheese - shredded
  • 1 cup Swiss cheese - shredded
  • 1/2 cup diced pepper
  • 3 eggs - beaten
  • 2/3 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Container:10" pie plate or round casserole
30 mins
1 hr
1.5 hrs
  • Measure out 4 cups of frozen hash browns. Thaw them a little in the microwave. They will reduce in quantity slightly so add a few more to bring the quantity back up to 4 cups and finish thawing. Press them with paper towels to remove excess moisture.
  • Press the hash brown into the bottom and on the sides of a 10" pie plate or round casserole dish to form a crust of even thickness. Melt the butter and pour over the hash browns, bottom and sides, covering them evenly.
  • Bake the hash browns in an oven preheated to 425°F for 25 minutes.
  • Remove the hash brown crust from the oven. Combine the turkey, cheese, and red pepper together and then pour into the baked crust.
  • Combine the beaten eggs, milk, salt, and pepper together; pour this mixture evenly over the filling.
  • Reduce the oven temperature to 350°F and bake for an additional 30 minutes. Check doneness by inserting a knife in the center of the filling. It will come out clean if the dish is done.
  • Allow the dish to sit for approximately 5 or 10 minutes before serving. Cut pie shaped pieces and serve while hot.
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