Turkey And Eggs Recipes

SPICY TURKEY EGG BAKE

Spicy Turkey Egg Bake image

Turkey spiced with spices and chiles is enrobed in a creamy egg mixture. This turkey egg bake is perfect for holiday brunches.

Provided by Jessica Fisher

Time 39m

Number Of Ingredients 8

Ingredients

1 lb ground turkey (you can use sausage or beef, if you prefer)
1/2 onion (chopped for 1/2 cup)
1 tbsp Taco Seasoning Mix
2 tbsp green chiles (chopped)
1 cup pepper jack cheese (shredded)
6 egg (beaten)
1 cup whipping cream
toppings for the egg bake (such as sour cream, Greek yogurt, and salsa, for serving)

Steps:

Preheat the oven to 400°. Grease a 9x13-inch baking dish.
In a large skillet over medium high heat, brown the turkey and onion, about 5 to 7 minutes. Season with the taco seasoning mix. Spread in the prepared pan.
Sprinkle the chiles over the meat.
Sprinkle the cheese over the chiles.
In a large mixing bowl, combine the eggs and cream. Pour that over the layers in the pan.
Bake for 25 minutes or until puffy and browned in spots.

Nutrition Facts : Calories 181 kcal, Carbohydrate 2 g, Protein 14 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 138 mg, Sodium 136 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TURKEY AND EGGS

Turkey and Eggs image

Provided by Food Network

Categories main-dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

Ingredients

1/2 onion, chopped
Olive oil
Sea salt and cracked black pepper
4 ounces sliced turkey breast
3 whole eggs
3 egg whites
Grated Pecorino Romano cheese

Steps:

Saute the onions in some olive oil in a frying pan over medium heat until soft. Add a pinch of salt and 4 turns of the pepper mill. Saute the onions until caramelized. Add in the sliced turkey breast and pan fry with the onions for a few minutes.
Whip all the eggs together and pour into the frying pan. Scramble. Top with a handful of Pecorino Romano cheese.

TURKEY AND EGG BRUNCH BAKE

Turkey and Egg Brunch Bake image

Serve 12 a special morning entrée with ease. Featuring a colorful, fresh tomato topping, this casserole is made the night before.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 10h

Yield 12

Number Of Ingredients 14

Ingredients

1 1/4 lb bulk Italian-seasoned lean ground turkey
5 cups frozen country-style shredded hash-brown potatoes (from 30-oz bag)
1/2 cup sliced green onions (8 medium)
2 jars (4.5 oz each) sliced mushrooms, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
3 cups shredded reduced-fat Cheddar cheese (12 oz)
8 eggs
1 1/2 cups fat-free (skim) milk
1/2 teaspoon salt
1 clove garlic, minced
6 medium Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves

Steps:

Spray 13x9-inch (3-quart) glass baking dish and 10-inch nonstick skillet with cooking spray. In skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink. Remove turkey from skillet; drain on paper towels.
In large bowl, mix potatoes, onions, mushrooms, olives, 1 tablespoon basil and 2 cups of the cheese. Stir in turkey; spoon evenly into baking dish. Sprinkle with remaining 1 cup cheese.
In large bowl, beat eggs. Stir in milk and 1/2 teaspoon salt; pour over potato mixture in baking dish. Cut sheet of foil large enough to cover baking dish; spray with cooking spray. Cover baking dish with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
When ready to bake, heat oven to 350°F. Bake covered 45 minutes. Uncover; bake 20 to 25 minutes longer or until center is set. Let stand 10 minutes before serving.
Meanwhile, spray 8-inch nonstick skillet with cooking spray. Add garlic; cook and stir over medium heat 1 minute. Stir in tomatoes and 1/4 teaspoon salt; cook about 5 minutes, stirring occasionally, until tomatoes are tender. Stir in 2 tablespoons basil.
To serve, cut egg bake into squares; serve with warm topping.

Nutrition Facts : Calories 280, Carbohydrate 22 g, Cholesterol 180 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1/12 of Recipe, Sodium 840 mg, Sugar 4 g

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