Tag Archives: Turkey Bacon

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!
Write a review
  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 http://iowaturkey.org/
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.
Write a review
  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 http://iowaturkey.org/