This is a greatly-modified version of a really tasty casserole I used to make when we were doing the - gulp - low-carb thing. I don't remember the fat content of soy cheeses, but this *should* still be ok.
1 lb ground turkey
1 small onion, chopped
1 clove garlic, minced
2 tsp Worcestershire sauce (optional; Adam thinks it makes the turkey more "beefy")
4 slices turkey or soy bacon, cooked, chopped
1 tomato, seeded and chopped (optional)
1 cup shredded soy cheddar cheese
Eggbeaters to equal 3 eggs
1/2 cup fat-free mayonnaise
1/3 cup soy milk
Preheat oven to 350. Brown the turkey, onion, and garlic in a skillet with the Worcestershire sauce, making sure it's crumbled up well. Drain of any excess grease. Stir in the bacon pieces, tomato, and shredded cheese. Place in a square or round baking dish or a deep pie plate, and press down slightly so it's all pretty much even.
Whisk together the "eggs", mayo, and soy milk until smooth. Season with pepper. Pour over the meat mixture. Bake at 350 for 40-45 minutes, until top is browned and any visible egg is "set". Cool 15 minutes before slicing. Serves 4-6.
As always, take your individual tolerances into account - if you know you can't do the additives in the bacon, don't try it!