A quick and easy egg bake that turns holiday leftovers into a delicious brunch for overnight guests.
10 large eggs
½ cup whole milk
2 cups roasted turkey, shredded
¾ cup shredded mozzarella
¼ cup shredded hard cheese, such as Parmigiano-Reggiano
8 cups day-old French bread, cubed
½ teaspoon oregano flakes
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon minced garlic
1 pinch each of marjoram, savory, thyme, basil, rosemary, sage
1 medium tomato, diced
½ cup shredded hard cheese, such as Parmigiano-Reggiano
3 pinches miscellaneous Italian seasonings
No nutrition information available
Preheat the oven to 350 degrees.
Cut bread into pieces about the size of two bites.
Whisk the eggs in a large bowl until broken up. Add milk, turkey, cheeses, and seasonings (i.e. everything except the bread pieces and the topping). When fully combined, fold in the bread pieces until they are all coated with the egg mixture. Pour into a 9" x13" baking dish.
Top the mixture with diced tomato, the remaining shredded hard cheese, and then a sprinkle of Italian seasonings.
Baked at 350 degrees for about 40 minutes. Finish with a short broil, 1-2 minutes.