ounces JENNIE-O® Slow Roasted Dark Turkey, shredded
pound frozen shredded hash browns
large eggs or 20.5 cups egg substitute
tablespoons finely chopped chives
freshly ground pepper
(6-inch) flour tortillas
cups shredded Cheddar cheese
sour cream, chopped fresh chives, if desired
Heat oven to 350°F.
In large non-stick skillet over medium heat, heat turkey 2 to 3 minutes. Remove from skillet and keep warm. Add hash browns and cook, stirring often, until lightly browned. Remove from heat.
In large bowl, whisk together eggs and half-and-half until light and frothy. In large non-stick skillet over medium heat, melt butter.
Reduce heat to low and add egg mixture and cook, stirring often, until eggs are just set. Stir in chives, season with salt and pepper; Remove from heat.
Lightly spray 11 x 7-inch baking dish with non-stick cooking spray, add layer of tortillas. Top with half of the hash browns, eggs, cheese and turkey. Repeat with remaining ingredients, finishing with a layer of tortillas and cheese.
Bake until heated through and cheese is melted, about 30 minutes. Garnish with sour cream and chives, if desired.