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Turkey-Asparagus Brunch Bake

This recipe calls for ground turkey and makes a memorable brunch recipe that has been popular with Better Homes and Gardens readers for decades.

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  • Makes: 6 servings
  • Bake: 20 mins 425°F

Turkey-Asparagus Brunch Bake

Directions

  1. To cook fresh asparagus, wash and scrape off scales. Break off and discard woody bases of asparagus. Cut asparagus into 1-1/2-inch pieces. In a covered saucepan cook asparagus in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. (For frozen asparagus or broccoli, cook according to package directions; drain and set aside.)
  2. In a large skillet cook turkey, onion, and sweet pepper until vegetables are just tender and no pink remains in turkey. Remove from heat; drain. Set aside. Grease a 3-quart rectangular baking dish. Arrange meat mixture in dish; top with cooked asparagus.
  3. In a large mixing bowl combine eggs, milk, flour, Parmesan cheese, lemon-pepper seasoning, and tarragon; beat until smooth with a wire whisk or rotary beater. (Or, combine these ingredients in a blender container; cover and blend for 20 seconds.)* Pour egg mixture evenly over layers in baking dish.
  4. Bake in a 425 degree F oven about 20 minutes or until a knife inserted near the center comes out clean. Sprinkle with the Swiss cheese; bake 3 to 5 minutes more or until the cheese is melted. Makes 6 servings.

From the Test Kitchen

Prepare as directed to the asterisk (*). Pour egg mixture into a bowl or pitcher; cover and refrigerate. Cover and refrigerate turkey and asparagus in the baking dish. To bake, stir egg mixture well and pour over turkey mixture. Bake, uncovered, in 425 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Continue as directed.

Nutrition Facts (Turkey-Asparagus Brunch Bake)

  • Per serving:
  • 355 kcal cal.,
  • 17 g fat
  • (8 g sat. fat,
  • 161 mg chol.,
  • 417 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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