Turkey and Egg Brunch Bake Recipe - BettyCrocker.com

Ingredients

• 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
• 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