Category Archives: Breakfast

12 Turkey Recipes from “Hot Eats and Cool Reads”

12 turkey recipes
From time to time, we come across great food bloggers who cook with our favorite protein – turkey!  Sheena, from Hot Eats and Cool Reads, blogs from Minnesota, which happens to be the top turkey producing state in the US.  (Iowa ranks 9th for number of turkeys raised and 5th for the amount of turkey processed.)
Sheena specializes in recipes that are homemade, easy and affordable.  She loves using turkey because it’s versatile and easy on the budget.  “I also love using turkey to make recipes healthier, when we want something lighter on the menu!”
Here are a dozen turkey recipes from Sheena – one for every month of the year! Click on the recipe title or picture to see the recipe at Hot Eats and Cool Reads.
Slow Cooker smoked turkey red beans and rice
Slow Cooker Smoked Turkey Red Beans and Rice: Pure comfort food made in the slow cooker! Great smokey flavor and so hearty!
Turkey Burger Hobo Packs: Great for camping, or at home! The burger and veggies are so delicious and perfectly cooked!
Farmhouse BBQ Muffins: 30 minute meal the whole family will love! Full of BBQ goodness!
Bacon, Turkey and Broccoli Grilled Cheese: This is the ultimate grilled cheese! Tons of flavor and perfect served with a bowl of soup!
Cream Cheese Turkey and Vegetable Soup Recipe Cream Cheese Turkey and Vegetable Soup: Cream cheese goodness mixed with turkey and veggies! Perfect for a cold winter day! 


Turkey and Cranberry Thanksgiving Quesadillas

Turkey and Cranberry Thanksgiving Quesadillas: Fast and easy recipe that’s perfect for using Thanksgiving leftovers! Sweet and savory with cheesy goodness!
222382_421968577875413_274363288_n DSC_0023a DSC_0004a DSC_0001a Grilled Tomato and Basil Turkey Burger

Collard Greens with Smoked Turkey: This recipe is pure soul food! Great addition to any Sunday dinner!
The Ultimate McMuffin: The best breakfast sandwich ever! You won’t find this at any fast food restaurant!
Turkey, Barley and Vegetable Soup: Light, hearty and full of flavor! Great for meals any day of the week!

Linguine with Ground Turkey Meatballs and Marinara: Flavorful turkey meatballs served with pasta and marinara! The whole family will love this recipe!

Grilled Basil and Tomato Turkey Burgers: These burgers scream summer time! Full of basil and garlic, bursting with flavor!
turkey burger lemon dill sauceTurkey Burgers with Lemon Dill Yogurt Sauce: Healthy and delicious burger topped off with a delicious lemony yogurt sauce! Great for weeknights!

Turkey Pumpernickel Strata

This isn’t your typical egg bake.  Pumpernickel bread has such a wonderful, nutty taste to it.  And the saltiness of the pimientos combined with the smoky flavor of the turkey will keep you coming back for more.

Turkey Pumpernickel Strata (1)


Turkey Pumpernickel Strata
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  1. Turkey Pumpernickel Strata
  2. 4 Slices pumpernickel bread, cut into 1/2-inch cubes
  3. vegetable cooking spray
  4. 1 Cup SMOKED DARK TURKEY, cubed
  5. 1 Can (4 ounces) mushrooms, drained
  6. 1 Jar (2 ounces) pimientos, drained
  7. 1 Tablespoon dried onion
  8. 1 Tablespoon dried chives
  9. 1 Teaspoon garlic powder
  10. 1/2 Teaspoon salt
  11. 1/4 Teaspoon pepper
  12. 1 Cup Cheddar cheese, grated
  13. 1-1/2 Cups milk 4 eggs, beaten
  1. On 10-X 15-X 2-inch jellyroll pan, arrange bread cubes. Bake 5 to 10 minutes in 400 degree F
  2. oven or until cubes are dry. Reserve 1/2 cup of bread cubes for topping.
  3. In bottom of lightly oiled 9-inch square baking dish layer bread cubes.
  4. In medium-size bowl combine smoked turkey, mushrooms, pimiento, onion, chives, garlic
  5. powder, salt and pepper. Spread turkey mixture over bread cube layer and top with cheese.
  6. Sprinkle reserved bread cubes over cheese.
  7. In same bowl combine milk and eggs; pour over top of bread layer. Cover dish and refrigerate
  8. overnight.
  9. In preheated 325 degrees F oven, bake strata 50 to 60 minutes or until knife inserted in center
  10. of strata comes out clean. Allow strata to stand 10 to 15 minutes before serving.
Iowa Turkey Federation

Breakfast Deviled Eggs Recipe

No, we’re not cooking with turkey eggs.  (And this is a very good explanation why we aren’t.) We’re just adding a little turkey bacon to deviled eggs, to add some great “breakfast” flavor to this classic!

breakfast deviled eggs


Breakfast Deviled Eggs
This is a clever way to enjoy bacon and eggs!
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  1. 6 hard-cooked eggs*
  2. 2 slices turkey bacon, finely chopped
  3. 3 tablespoons mayonnaise
  4. 1 teaspoon dry dill weed
  5. 1 teaspoon prepared mustard
  1. 1. Wash hands.
  2. 2. Cut eggs in half, remove yolks and place in self-sealing plastic bag. Set whites aside on serving tray. Wash hands.
  3. 3. Place chopped bacon in microwave safe dish and microwave on high for 2 minutes or until desired level of crispness.
  4. 4. Add bacon, mayonnaise, dill weed and mustard to plastic bag. Seal bag and massage to combine ingredients.
  5. 5. When ready to serve, press deviled eggs filling to one corner of the bag. Snip off the conrner and pipe the egg mixture into the reserved egg whites.
  6. 6. Garnish with an additional sprinkle of dill, if desired.
  7. *For added convenience, look for packaged hard-cooked eggs in your grocery store. Or, make your own.
  8. Hard-cooked Eggs: Place eggs in a single layer in a medium saucepan. Run cold water over eggs until the tops are covered with 1-inch of water. Place on heat and bring water to a boil. Remove from heat and cover. Allow eggs to stand for 15 to 17 minutes. Drain water and immediately cool eggs with ice-cold water.
  1. Tip: When traveling with deviled eggs, complete recipe through Step 4 and place the sealed bag in a cooler with ice packs. Place whites in separate container and store in cooler. When ready to serve, continue with Steps 5 and 6.
  2. Makes 6 servings.
  3. Serve with whole wheat toast.
  4. 1 serving: calories 140, protein 7.2 g, fat 11.7 g (saturated 2.7 g), cholesterol 218.9 mg, sodium 169.6 mg, carbohydrate 1 g, fiber .1 g
Iowa Turkey Federation
Turkey Broccoli Brunch Bake Recipe for Breakfast

Turkey Broccoli Brunch Bake

Turkey Broccoli Brunch Bake Recipe for Breakfast

 This family-sized crust less quiche is great for serving a crowd for breakfast or brunch.  Katie likes to mix it up on Christmas Eve and serve Christmas morning.


Turkey Broccoli Brunch Bake
This family-sized crust less quiche is great for serving a crowd for breakfast or brunch. Katie makes it Christmas Eve and serves this Christmas morning.
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  1. 1 cup chopped turkey ham
  2. 1/3 cup sliced green onion
  3. 1/3 cup finely chopped red bell pepper
  4. 1 (10 ounce) package frozen chopped broccoli, thawed and well drained OR 1 1/2 cups fresh chopped broccoli
  5. 1 cup (4 ounces) shredded mozzarella cheese
  6. 3 eggs
  7. 2 cups low-fat milk
  8. 1 cup all-purpose OR whole wheat flour
  9. 1/4 cup grated Parmesan cheese
  10. 1/2 teaspoon lemon pepper seasoning
  11. 1/2 teaspoon dried basil leaves
  1. 1. Wash hands.
  2. 2. Arrange turkey ham in a greased 13x9x2 inch baking pan. Top with green onion, red pepper, broccoli and mozzarella cheese.
  3. 3. In a large bowl combine eggs, milk, flour, Parmesan cheese, lemon pepper seasoning and basil. Beat together with a wire whisk until smooth. Pour evenly over turkey mixture in baking dish. Cover and refrigerate up to 24 hours, if desired.
  4. 4. Bake, uncovered in a preheated 425 degree oven for 30 minutes or until a knife inserted near center comes out clean.
  1. 1 serving: 205 calories, protein 16.6 g, fat 8.5 g (saturated 3.7g), cholesterol 112.4 mg, sodium 551.5 mg, carbohydrate 18.2 g, fiber 1.7 g
Iowa Turkey Federation
oven turkey fritatta

Oven Turkey Fritatta with Tomato Corn Salsa

oven turkey fritatta


Use leftover holiday turkey for this colorful breakfast frittata.  It’s also great for dinner served with cornbread twists.




Oven Turkey Fritatta with Tomato Corn Salsa
Serves 6
Use leftover holiday turkey for this colorful breakfast frittata. It's also great for dinner served with cornbread twists.
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  1. 1 cup cubed cooked turkey
  2. 2 slices turkey bacon, chopped
  3. 2 Roma tomatoes, seeded and diced* (1/2 cup)
  4. 1/4 cup sliced green onions
  5. 1 cup (4 ounces) shredded cheddar cheese, divided
  6. 6 eggs
  7. 1/4 cup low-fat milk
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon black pepper
  10. Tomato Corn Salsa
  11. Sour cream, optional
  1. 1. Wash Hands.
  2. 2. Coat a 9-inch pie plate (or 8 to 9 inch skillet with oven proof handle) with nonstick spray.
  3. 3. Layer turkey, turkey bacon, tomatoes, green onions and 1/2 cup of cheese into pie plate in the order given.
  4. 4. In a medium bowl beat together the eggs, milk, salt and pepper with a wire whisk. Pour carefully over ingredients in pie plate. Sprinkle top with remaining cheese.
  5. 5. Bake in a preheated 350 degree F. oven for 30 minutes or until eggs are set and frittata is puffed.
  6. 6. Serve with Tomato Corn Salsa and sour cream, if desired.
  7. Tomato Corn Salsa: In a small bown, stir together 1 cup of purchased tomato salsa with 1/4 cup canned corn, drained, or 1/4 cup frozen corn, thawed and drained.
  8. *To seed a tomato, cut it in half and squeeze out the juice and seeds, scraping as needed to remove. Roma tomatoes work well for this recipe because they have a firm flesh and lower moisture content.
  1. 1 Serving: Calories 224, Protein 19.7 g, Fat 13.5 g (Saturated 6.2 g), Cholesterol 253.8 mg, Sodium 520.9 mg, Carbohydrate 5.4 g, Fiber .9 g
Iowa Turkey Federation