Turkey ’n’ Stuffing Strata
Moark LLC/Hillandale Farms/
Hickman’s Family Farms/Cal-Maine
Foods/Oakdell Egg Farms/Wilcox
4 cups (about 7-8 ounces)
1 10-ounce package frozen
chopped broccoli, thawed
1 cup (about 5 ounces) diced
1/2 cup ( 2 ounces) shredded
3 tablespoons thinly sliced
green onions with tops
1 1/2 cups skim or
2 tablespoons sliced almonds
Evenly coat an 8-inch square baking pan with
Sprinkle 2 cups of stuffing cubes in the pan. Layer
broccoli, turkey, cheese and onions over the cubes.
Top with the remaining 2 cups of cubes.
In a large bowl, beat together eggs and milk until well
blended. Pour evenly over the stuffing mixture. Cover
and refrigerate for several hours or overnight.
Preheat oven to 350°F.
Sprinkle the stuffing mixture with almonds. Bake,
uncovered, until golden brown and a knife inserted
near the center comes out clean, about 50-60
minutes. Makes 6 servings.
Preheat oven to 400°F. Grease a 12-cup nonstick
regular muffin pan.
Carefully place a ham slice inside each muffin cup;
the ham will come up over the edges. Spoon 1 tablespoon cream cheese into the bottom of each cup.
Whisk together Real Egg Product, milk, salt and basil.
Pour the mixture equally into the ham cups. Top with
chopped tomatoes and shredded cheeses.
Bake for 14-16 minutes, or until a toothpick inserted
in the center comes out clean. Let cool for 5 minutes
before removing from the pan. Serve immediately.
Makes 6 servings.
Note: Ham slices should be without holes.
12 slices (1/8 inch thick)
Black Forest or
Virginia ham (see note)
3/4 cup whipped
2 cups ( 16 ounces)
Real Egg Product
1/3 cup milk
1/4 teaspoon salt
1 tablespoon finely
chopped fresh basil
1/2 cup chopped grape
1/2 cup shredded
1/4 cup shredded
Three-Cheese Egg Bake
in Ham Cups
Kirkland Signature/Michael Foods