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
:10" pie plate or round casserole
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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