Place frozen vegetables in a buttered 13 x 9-inch (33 x 23 cm) baking dish. Top with turkey and croutons. In a large bowl, beat eggs, chicken broth, roasted red pepper and mustard. Pour over croutons. Sprinkle with cheese. Cover and refrigerate for at least 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350°F (180°C) for 35 to 40 minutes or until knife inserted near the centre comes out clean. Let stand 10 minutes before serving.
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