Turkey and Hash Brown Brunch Lasagna

April 2, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

Turkey and Hashbrown Brunch Lasagna

For a second Jennie – O Turkey recipe I have a Turkey and Hash Brown Brunch Lasagna. This one is made using JENNIE-O® Slow Roasted Dark Turkey along with Shredded Hash Browns, Egg Substitute, Half and Half, Chives, Shredded Cheddar Cheese, and Flour Tortillas. Wow this sounds like one delicious dish! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Turkey and Hash Brown Brunch Lasagna
Lasagna isn’t just for dinner anymore. When it’s layered with crispy hash browns and slow roasted dark turkey, you can enjoy it for brunch with this tasty Turkey and Hash Brown Brunch Lasagna recipe.
Total Time – 1 Hour
Serving Size – 4 Servings

INGREDIENTS
8 ounces JENNIE-O® Slow Roasted Dark Turkey, shredded
1 pound frozen shredded hash browns
10 large eggs or 2½ cups egg substitute
¼ cup half-and-half
1 tablespoon butter
2 tablespoons finely chopped chives
kosher salt
freshly ground pepper
6 (6-inch) flour tortillas
2 cups shredded Cheddar cheese
sour cream, chopped fresh chives, if desired

DIRECTIONS
1) Heat oven to 350°F.
2) In large non-stick skillet over medium heat, heat turkey 2 to 3 minutes. Remove from skillet and keep warm. Add hash browns and cook, stirring often, until lightly browned. Remove from heat.
3) In large bowl, whisk together eggs and half-and-half until light and frothy. In large non-stick skillet over medium heat, melt butter.
4) Reduce heat to low and add egg mixture and cook, stirring often, until eggs are just set. Stir in chives, season with salt and pepper; Remove from heat.
5) Lightly spray 11 x 7-inch baking dish with non-stick cooking spray, add layer of tortillas. Top with half of the hash browns, eggs, cheese and turkey. Repeat with remaining ingredients, finishing with a layer of tortillas and cheese.
6) Bake until heated through and cheese is melted, about 30 minutes. Garnish with sour cream and chives, if desired.

RECIPE NUTRITION INFORMATION Per Serving
Calories 320
Protein 22g
Carbohydrates 24g
Fiber 1g
Sugars 1g
Fat 16g
Cholesterol 55mg
Sodium 590mg
Saturated Fat 8g
https://www.jennieo.com/recipes/turkey-hashbrown-brunch-lasagna/

Turkey and Hashbrown Brunch Lasagna

September 13, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , ,

For a second Jennie – O Turkey recipe I have a Turkey and Hashbrown Brunch Lasagna. This one is made using JENNIE-O® Slow Roasted Dark Turkey along with Shredded Hash Browns, Egg Substitute, Half and Half, Chives, Shredded Cheddar Cheese, and Flour Tortillas. Wow this sounds like one delicious dish! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey and Hashbrown Brunch Lasagna
Lasagna isn’t just for dinner anymore. When it’s layered with crispy hash browns and slow roasted dark turkey, you can enjoy it for brunch.

INGREDIENTS
8 ounces JENNIE-O® Slow Roasted Dark Turkey, shredded
1 pound frozen shredded hash browns
10 large eggs or 2½ cups egg substitute
¼ cup half-and-half
1 tablespoon butter
2 tablespoons finely chopped chives
kosher salt
freshly ground pepper
6 (6-inch) flour tortillas
2 cups shredded Cheddar cheese
sour cream, chopped fresh chives, if desired

DIRECTIONS
1) Heat oven to 350°F.
2) In large non-stick skillet over medium heat, heat turkey 2 to 3 minutes. Remove from skillet and keep warm. Add hash browns and cook, stirring often, until lightly browned. Remove from heat.
3) In large bowl, whisk together eggs and half-and-half until light and frothy. In large non-stick skillet over medium heat, melt butter. Reduce heat to low and add egg mixture and cook, stirring often, until eggs are just set. Stir in chives, season with salt and pepper; Remove from heat.
4) Lightly spray 11 x 7-inch baking dish with non-stick cooking spray, add layer of tortillas. Top with half of the hash browns, eggs, cheese and turkey. Repeat with remaining ingredients, finishing with a layer of tortillas and cheese. Bake until heated through and cheese is melted, about 30 minutes. Garnish with sour cream and chives, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 22g
Carbohydrates 24g
Fiber 1g
Sugars 1g
Fat 16g
Cholesterol 55mg
Sodium 590mg
Saturated Fat 8g
https://www.jennieo.com/recipes/1239-turkey-and-hashbrown-brunch-lasagna

Bird’s Nest Breakfast Cups

April 12, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

From the Jennie – O Turkey website I have a recipe for Bird’s Nest Breakfast Cups. Made using the JENNIE-O® Lean Turkey Breakfast Sausage Links, one of my favorites! You’ll also need Shredded Hash Browns, Egg Substitute, Shredded Cheddar Cheese, and Shredded Swiss Cheese. You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Bird’s Nest Breakfast Cups
Crispy hash browns, eggs and sausage all in one easy brunch recipe.

INGREDIENTS
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
1 (20-ounce) package refrigerated shredded hash brown potatoes
½ cup milk
2 eggs or ½ cup egg substitute
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese

DIRECTIONS
1) Heat oven to 425°F. Cook sausage links as specified on package. Always cook to well done, 165°F as measured by a meat thermometer. Chop sausage links into small pieces.
2) Mist 12 muffin cups with cooking spray. Divide potatoes evenly among muffin cups. Bake 25 to 30 minutes or until crisp and golden brown. Reduce oven temperature to 350°F.
3) In bowl, beat together milk and eggs. Stir in chopped sausage and cheeses. Pour mixture into each muffin cup. Bake 18 to 20 minutes or until egg is set. Cool 5 minutes before removing from muffin cups.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 28g
Fiber 2g
Sugars 1g
Fat 8g
Cholesterol 40mg
Sodium 310mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/972-birds-nest-breakfast-cups

Blog at WordPress.com.
Entries and comments feeds.

Traveling In My Kitchen

Exploring the world - one recipe at a time

Hungry Pandas

Dinner, Desserts, and Drinks

Miss Raven's Kitchen

Be creative by flying blind

liz kimchii

Your weekly digest of good eats

Nikole's Kitchen

Live a fulfilling life free of deprivation and full of nourishment.

Peckish Couple

Tasty home-cooked recipes

Missy J White

Food | Motherhood | Lifestyle

Web Bloggers United

We are on a mission to bring together all the favorite bloggers' posts on the web in one place...

Orleans County Cuisine

Let us make beautiful food together

Professional Moron

Daily Doses of Silly Humour & Culture