Ingredients
| 1 | 12-ounce bag frozen riced cauliflower |
| 1 | 12-ounce bag frozen mushrooms |
| 1 | 10- or 12-ounce bag frozen chopped onions |
| 1 | pound lean ground turkey |
| 1 | pound lean turkey sausage |
| 18 | eggs, room temperature |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 1 1/2 | teaspoons red pepper flakes |
| 1/2 | cup grated Parmesan cheese |
| 1/2 | cup dried vegetable or dried onion soup mix |
Instructions
The night before, place frozen vegetables in the refrigerator to thaw. Place mushrooms and onions in a strainer to thaw and drain. The next morning, cook ground turkey and turkey sausage, drain. Add thawed vegetables and meat to a greased 9x13-inch casserole dish. Distribute evenly to cover the entire casserole dish. In a medium-sized bowl, beat eggs with an electric mixer. Add salt, pepper, red pepper flakes, Parmesan cheese and dried soup mix. Pour over vegetables and meat. If desired, add more Parmesan cheese. Bake at 375 degrees F for about an hour. The casserole should be set firm enough to cut, but not overbrowned. Place dish on a trivet or cooling rack. Cut into
squares and serve immediately. Yield: 10-12 servings.
