Farmland Foods - Farm Fresh Meat Products Supplier

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Mexican Turkey Breakfast Casserole

Ingredients

• 1 1/2 cups diced fresh zucchini squash
• 1 red bell pepper, diced
• 1/2 cup sliced green onion(s)
• 2 tablespoons butter or margarine
• 1 cup thick and chunky salsa
• 5 cups frozen Southern-style hashbrown potatoes
• 1 (1-lb.) pkg. Farmland® Cubed Turkey
• 2 cups (8 oz.) shredded sharp Cheddar cheese
• 8 egg(s)
• 2 cups half and half

Preparation

1. Sauté vegetables in butter until tender, about 5 minutes. Stir in salsa.
2. Layer half the potatoes in bottom of greased 13x9x2-inch baking dish. Top with 1/2 the turkey cubes, 1/2 the vegetable mixture and 1/2 the cheese. Repeat all layers.
3. Beat together eggs and half and half; pour over top. Cover; refrigerate 8 hours or overnight.
4. Heat oven to 350°F. Bake, covered, 1 hour. Uncover; bake an additional 20 to 25 minutes until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Serves 12

Ready In 1 hour 45 minutes (8 hour chill time)