By ohioeggs  , ,

November 9, 2015

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Turn Thanksgiving leftovers into a tasty new meal with this easy-to-prepare recipe using turkey, hash browns and your favorite vegetables.

  • Prep: 15 mins
  • Cook: 50 mins
  • 15 mins

    50 mins

    1 hrs 5 mins

  • Yields: 6 servings


2 cups frozen vegetable blend (12 oz.), defrosted

1 1/2 cup diced cooked turkey

5 eggs

1 cup milk

1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. sliced almonds


1 egg

2 cups frozen shredded hash brown potatoes (12 oz.), defrosted

1/4 tsp. salt

1/4 tsp. pepper


Heat oven to 375 degrees. Beat one egg, salt and pepper in medium bowl until blended. Add potatoes and mix well. Press evenly against bottom and sides of a greased deep 9-inch pie plate. Bake in 375 degree oven for 5 minutes.

Spread vegetables evenly in crust and top with turkey. Beat 5 eggs, milk salt and pepper in medium bowl until blended. Carefully pour over turkey and vegetables. Sprinkle with almonds.

Bake in center of 375-degree oven until center is almost set, but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean (about 45 minutes). Let stand 5 minutes. Cut into wedges and serve.

How to tell if it’s done: Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Sodium416 mg
Protein14 g
Cholesterol197 mg
Total Fat7 g
Saturated Fat2 g
Polyunsaturated Fat1 g
Monounsaturated Fat3 g
Total Carbohydrates18 g
Dietary Fiber3 g