Ingredients:

  • 1 lb smoked turkey, diced into small cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cups shredded sharp cheddar cheese
  • 10 large eggs
  • 1½ cups whole milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • 2 cups frozen shredded hash browns, thawed

Instructions:

  1. Preheat the oven to 350°F (180°C) and lightly grease a 9x13-inch baking dish.
  2. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat.
  3. Add 1 lb diced smoked turkey to the skillet and sauté until the edges are mahogany-colored and crisp.
  4. Stir in the diced yellow onion and red bell pepper, cooking for 4–5 minutes until the vegetables are softened and fragrant; remove from heat.
  5. Spread 2 cups thawed hash browns evenly across the bottom of the prepared baking dish.
  6. Pour the seared turkey and vegetable mixture over the hash brown base and spread evenly.
  7. Sprinkle 1 cup of the shredded sharp cheddar cheese over the turkey layer.
  8. In a large mixing bowl, whisk together 10 eggs, 1½ cups whole milk, 1 tsp salt, ½ tsp black pepper, ¼ tsp paprika, and ¼ tsp garlic powder until the mixture is completely homogenous.
  9. Pour the egg mixture slowly over the turkey and cheese, ensuring it fills all the gaps.
  10. Top with the remaining 1 cup of shredded sharp cheddar cheese.
  11. Bake for 45–50 minutes until the center is set, no longer jiggling, reaches an internal temperature of 160°F (71°C), and the top is golden-brown.