Tag Archives: cheese

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

December 7, 2011
Shannon
2 comments
bread, cheese, eggs, food, turkey sausage

Maybe you don’t like breakfast food and if not, too bad for you. I’m going to cut right to the chase here – this Jalapeño, Sausage, Jack, and Egg Breakfast Braid is divine. This delicious little package has eggs, cheese, turkey sausage, jalapeños and is full of flavor. The recipe calls for chicken sausage with jalapeño peppers but I used hot turkey sausage instead. The sausage combined with the peppers doesn’t overpower this dish at all but instead gives it just enough of a kick to keep eating another bite, and then another. If you want to keep things a little more mild, you could use sweet turkey sausage here (or pork if you prefer). I made this in June when my sister and 2-year-old niece were visiting and since I wasn’t sure if my niece would like the spiciness, I left out the jalapeños and used sweet turkey sausage. It was just as delicious then but I really loved the fresh jalapeño pepper this time around. This is a perfect breakfast to make for Christmas morning, in my opinion. Go ahead and cut yourself a piece of this and see if you can keep from cutting another one. It’s pretty much impossible.

The ingredients:

Cook onion and sausage in a skillet with the olive oil until sausage is fully cooked.

Add in slightly beaten eggs and cook until set.

Unroll the pizza dough and shape into a rectangle on a baking sheet. Sprinkle cheese down the middle of the dough, leaving 2 inches on the sides. Top the cheese with the egg and sausage mixture, remaining cheese, and chopped jalapeño.

Using a sharp knife, cut slits into the sides of the dough, about an inch apart. Fold dough strips over the mixture diagonally, overlapping strips to look like a braid.

Brush dough with egg white.

Bake at 425°F for 15 minutes or until golden brown.

Additions: None

Omissions: None

Substitutions:

Hot turkey sausage for chicken sausage
Reduced-fat Colby-Jack cheese for Monterey Jack and cheddar cheeses

Overall Rating: Love It

Source: Cooking Light Magazine

Breakfast Sandwich with Mango Chutney

When I end up at the office late and don’t get home until 8 or 9pm, my usual go-to quick dinner is an egg sandwich. My mom used to make fried egg sandwiches on toast with a thin layer of mayonnaise and I wasn’t comfortable with straying in order to make this Breakfast Sandwich with Mango Chutney. But this blog is all about getting me out of my comfort zone, right? As I mentioned earlier this week, I had turkey Canadian bacon in my refrigerator and this is a perfect way to use it. English muffins are spread with a little bit of mango chutney before being topped with slices of ham or Canadian bacon, a fried egg, a handful of cheddar cheese and then broiled. I was worried the mango chutney would make this too sweet but it brought the perfect mix of sweet and spicy and complemented the Canadian bacon deliciously. To add a slight crunch, I’d recommend toasting the English muffins first. I just might make this for dinner again tonight!

The ingredients:

Heat a skillet sprayed with non-stick spray over medium-high heat. Cook slices of Canadian bacon until fully cooked. Remove from skillet.

Crack egg into warm skillet and cook until it’s cooked to your liking.

While egg cooks, place English muffin(s) on a baking sheet and spread mango chutney on each slice.

Top chutney with slices of cooked Canadian bacon, fried egg, and a small handful of cheddar cheese. Place baking sheet under broiler until cheese has melted.

Combine halves and enjoy!

Additions: None

Omissions: None

Substitutions:

Turkey Canadian bacon

Overall Rating: Love It

Source: Cooking Light Magazine

Turkey, Cranberry, and Pepper Jack Quesadillas

I made my own cranberry sauce this year for Thanksgiving and I will never buy canned or premade cranberry sauce again because mine turned out perfect (see note below for the link to the recipe I made). Unfortunately, of the six people who came to my house for dinner, only my aunt and I ate any of it which meant that I basically had an entire bowl leftover in my fridge. I figured, what a better way to take care of some leftovers than to throw them in a quesadilla? As a result, I came up with these Turkey, Cranberry, and Pepper Jack Quesadillas. Cranberry sauce, turkey, sliced apples, scallions, parsley, and pepper jack cheese are sandwiched between whole wheat tortillas and grilled until toasty brown. One thing I love about quesadillas is that they can be an appetizer, snack, or a light meal in a pinch. These quesadillas are sweet, tangy, and spicy and you’d never know they are from leftovers.

Turkey, Cranberry, and Pepper Jack Quesadillas (makes 2 quesadillas or 4 servings; 2 wedges per serving):

4 6-inch whole wheat tortillas
1 McIntosh apple, sliced (or any apple of your preference)
1/2 cup prepared cranberry sauce ( I made Basic Cranberry Sauce from Cooking Light)
1 cup turkey breast, chopped
2 tablespoons chopped scallions
2 tablespoons fresh parsley, chopped
1 cup pepper jack cheese

Place two tortillas on a flat work surface. Spread 1/4 cup of the cranberry sauce on each tortilla; top with apple slices. Layer chopped turkey and 1 tablespoon each parsley and scallions on each tortilla. Sprinkle each tortilla with 1/2 cup of pepper jack cheese. Top cheese with remaining tortillas. Heat a large nonstick skillet coated with cooking spray over medium-high heat (or heat panini maker to 350°). Place one quesadilla in the pan and cook 1 1/2 minutes on each side until lightly browned (top with another pan to flatten quesadillas as they cook, if necessary). Remove quesadilla from pan and repeat procedure with the remaining quesadilla. Cut each quesadilla into 4 wedges. Serve with sour cream if you like.

Thanksgiving leftovers used: turkey, cranberry sauce, apple, parsley