For a tasty brunch or light supper, combine cooked turkey or chicken, sweet peppers, onion and mushrooms with eggs and cheese and bake. Great for using leftover turkey!
Pre-heat oven to 375⁰F (190⁰C). Lightly butter a 6-cup (1.5 L) shallow baking dish or 9-inch (23 cm) pie plate.
In large skillet over medium-high heat, melt butter. Stir in onion, red and green peppers and mushrooms and cook, stirring often, until well softened, about 7 minutes. Stir in turkey, thyme, sage, salt and pepper and cook until turkey is heated through, about 1 minute. Remove from heat and stir in breadcrumbs; spoon into baking dish.
In medium bowl, beat together eggs and milk; pour over filling. Sprinkle with cheese. Bake until filling is firm, about 25 to 30 minutes. Let stand for 10 minutes before cutting into wedges.
Tip: If serving for supper, serve with a mixed green salad.
Tip: The red and green peppers give this dish a festive look, but feel free to change the colour of the peppers, even try some hot pepper, if desired.