Italian Turkey Strata

Make ahead breakfast dish prepared with leftover turkey, bread, sun-dried tomatoes and artichokes.

Ingredients

• no-stick cooking spray
• 1 loaf (8 ounces) French bread, sliced, cut into 1-inch chunks, divided
• 2 cups chopped leftover cooked Butterball® Turkey, divided
• 1 can (14 ounces) artichoke hearts, drained, coarsely chopped, divided
• 1/2 cup sun-dried tomatoes packed in oil, drained well, finely chopped, divided
• 2 cups (8 ounces) shredded mozzarella cheese, divided
• 8 eggs, beaten
• 2 cups milk
• 1 teaspoon dried oregano leaves

Directions

1. Spray 13×9-inch baking dish with cooking spray. Layer half of the bread in prepared dish. Sprinkle with half of the turkey, artichokes, tomatoes and cheese.

2. Combine eggs, milk and oregano in large measuring cup or bowl; mix until combined. Pour evenly over bread mixture. Cover with foil; refrigerate 8 hours or overnight.

3. Preheat oven to 350°F. Bake casserole covered 30 minutes. Remove cover; continue baking uncovered 15 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes before serving.