I am a Good Cook Kitchen Expert and received kitchen tools to aid in the preparation of this recipe. As always, all opinions are my own.
It’s hard to think that the year is quickly coming to close. I hope everyone had a wonderful Thanksgiving with family and friends and that you have plenty of leftover turkey because I’ve got a couple of quick and easy leftover turkey recipes to share with you over the next few days.
As a Good Cook Kitchen Expert I was asked to come up with a recipe using leftovers from Thanksgiving. My recipe is number 36, and is one of 101 Thanksgiving Leftover Recipes on the Good Cook Blog.
Since I’m all about easy recipes, I decided to throw together something that pretty much made itself. I didn’t end up with a sink-full of dirty dishes and I didn’t have to spend time slaving over a hot stove.
- 1 can (10.5 oz) French Onion Soup (I used Campbell’s)
- 6 eggs
- 2 cups skim milk
- 1 cup Swiss Cheese, shredded
- 8 slices thick white bread
- 2 cups cooked turkey, cubed
- 8 sliced bacon, cooked
- Beat eggs in a large bowl; add french onion soup, milk and ½ cup shredded swiss cheese and combine with a whisk or fork. Add cubed bread and turkey. Press the bread cubes into the mixture making sure each piece of bread is thoroughly coated. Pour evenly into the two 9-inch pie pans. Sprinkle ¼ cup cheese on top of each one and let stand for 10-15 minutes. While you are waiting, preheat the oven to 350 degrees.
- Bake for 45-50 minutes or until the eggs are firmly set and a toothpick inserted in the center comes out clean.
My family raved about this recipe and that always makes me a happy mom! We ate it for lunch, but I think it could be served for any meal.
The Good Cook Premium Nonstick 9-inch Pie Pans were perfect for this recipe because not only are they metal spatula safe, the egg didn’t stick at all. So, I had it easy on the cooking and easy on the cleanup. That makes me happy.
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