Turkey and Egg Brunch Bake

Ingredients

• 8  eggs 
• 1.5 cups skim milk fat-free (skim)
• 1 clove garlic minced
• 0.5 cup spring onion sliced (8 medium)
• 1.3 lb pd of ground turkey lean
• 5 cups hash browns shredded frozen country-style (from 30-oz bag)
• 12 oz cheddar cheese shredded reduced-fat
• 9 oz mushrooms drained sliced
• 2.3 oz olives ripe drained sliced canned
• 2 cups plum tomatoes italian chopped
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

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.
2. Remove turkey from skillet; drain on paper towels.
3. 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.
4. Sprinkle with remaining 1 cup cheese.
5. In large bowl, beat eggs. Stir in milk and 1/2 teaspoon salt; pour over potato mixture in baking dish.
6. 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.
7. When ready to bake, heat oven to 350F.
8. Bake covered 45 minutes. Uncover; bake 20 to 25 minutes longer or until center is set.
9. Let stand 10 minutes before serving.
10. Meanwhile, spray 8-inch nonstick skillet with cooking spray.
11. 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.
12. To serve, cut egg bake into squares; serve with warm topping.