© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
As needed nonstick cooking spray
5 lbs peeled and thinly sliced Idaho potatoes, DIVIDED
5 lbs shredded low-fat Cheddar cheese, DIVIDED
5 Large sweet onions, thinly sliced
8 Large green peppers, seeded and diced
3 (9.6-oz) packages fully cooked TURKEY SAUSAGE CRUMBLES
3 (11-oz) packages REDUCED SODIUM TURKEY BACON, cooked and coarsely chopped
1 Large loaf whole wheat or whole grain sandwich bread, sliced
24 Large eggs
2% milk 1-1/2 c
2-1/2 c light sour cream, optional
Spray a 6-inch deep hotel pan with nonstick cooking spray.
Layer 2-1/2 pounds potatoes evenly on bottom of pan.
Sprinkle potatoes with 1-1/4 pounds cheese.
Mix onions, peppers, sausage and bacon together in a large pan. Measure 1/2 of the mixture and arrange a layer over the cheese.
Place 1/2 of the bread slices on top of sausage/bacon mixture.
Repeat previous steps for additional layers.
Place the eggs and milk in a large bowl and beat until well blended. Slowly pour egg mixture evenly over the top of the sausage/bacon mixture. Cover with remaining 2-1/2 pounds potatoes.
Cover and bake 1-1/2 hours in a preheated 375 degree F oven or until potatoes are tender.
Remove cover, sprinkle with remaining cheese and continue to bake, uncovered, 5-7 minutes or until cheese has melted.
Let stand 15 minutes before serving for easier cutting.
Serve hot with a dollop of low-fat sour cream (optional).