Turkey-Asparagus Brunch Bake


1 pound fresh asparagus, or one 10-oz package frozen asparagus or broccoli

1 pound ground turkey (or you could use chopped leftover turkey)

1 c. chopped onion

½ c. chopped sweet red pepper

8 eggs

2 c. milk

1 c. all-purpose flour

¼ c. grated Parmesan cheese

1 tsp. lemon pepper (if you don’t have this just use regular pepper and put in 1 T. lemon juice)

¾ tsp. salt

¾ tsp. dried tarragon

1 c. shredded Swiss cheese (4 oz.)

steamed asparagus spears, lemon slices and/or sweet red pepper cutouts, for garnish (optional)


Cut or break off woody bases of fresh asparagus before cutting it into 1 ½ inch pieces.  Cook, covered, in a small amount of boiling water 7 to 9 minutes or until crisp-tender. (Follow package directions if using frozen asparagus or broccoli.)  Drain; set aside.


In a large skillet cook turkey, onion, and red pepper until vegetables are just tender and no pink remains in turkey.  Remove from heat; drain (if necessary.)  Set aside.  Grease bottom and sides of 13x9x2 inch baking dish with oil or nonstick spray.  Arrange meat mixture in dish; top with cooked cut asparagus.


In a large mixing bowl combine eggs, milk, flour, Parmesan cheese, lemon pepper, salt, and tarragon.  Beat smooth with rotary beater.  OR combine all in blender container, cover and blend for 20 seconds.  ** Pour egg mixture evenly over all in baking dish.


Bake in a 425˚ oven for 20 minutes or until a knife inserted near the center comes out clean.  Sprinkle with the Swiss cheese; bake 3 to 5 minutes longer or until the cheese is melted.  Top with fanned out steamed asparagus spears, lemon slices, or red pepper cutouts, if desired, and serve immediately.


To make ahead:  Prepare as directed to the **.  Pour egg mixture into a bowl or pitcher; cover and chill.  Cover and chill turkey and asparagus in baking dish.  To bake, stir egg mixture well and pour over turkey mixture.  Bake, uncovered, in a 425˚ oven for 30 minutes or until a knife inserted near the center comes out clean. Continue as directed.


Contributed by Wendy Leo, 2003


(Wendy made it for a big gathering of Smiths and Leos for a post-Thanksgiving brunch; it was very easy and everyone liked it.)