Homemade Turkey Sausage Burgers

Homemade Turkey Sausage Burgers on English Muffins

 

This recipe is a breakfast-y spin on burgers.  It’s also a great way to take plain, ground turkey and season it like sausage.  I’m all about using what you’ve got on hand, and I’m more likely to have ground turkey than sausage.  But I do make sure to keep the pantry stocked with McCormick spices, so seasoning the meat is a great option.

I served the turkey sausage burgers, draped with melted Colby-Jack cheese, piled high with lettuce and tomato stacked on toasted English muffins.  A bit of mayo topped things off.

Eat this sandwich for breakfast, brunch, lunch or dinner.  No matter what meal, you won’t be disappointed. If you like eggs, try add a poached egg on top of the sausage.

Here’s what you’ll need to make the turkey sausage burgers:

Homemade turkey sausage ingr

 

Homemade Turkey Sausage Burgers

Serves: 6 servings

Ingredients
  • 2 lbs. Ground turkey
  • 1½ tsp. Kosher salt
  • 1 tsp. Black pepper
  • 1½ tsp. Rubbed sage
  • 1½ tsp. Ground thyme
  • 1 tsp. Rosemary
  • ¼ tsp. Smoked paprika
  • 1 Tbs. Brown sugar
  • 6 slices Colby-Jack or Cheddar cheese
  • English muffins
  • Lettuce and tomato
  • Mayonnaise
Instructions
  1. Mix the turkey, all the spices and the brown sugar together until well combined.
  2. Form the meat into 6 patties.
  3. Grill or cook in a skillet until cooked through.
  4. Top the patties with cheese.
  5. Serve on toasted English muffins, topped with lettuce and tomato and served with mayonnaise.

Feel free to vary the spices and herbs to your own taste. If you like spicy things, you might like to add McCormick Red Pepper Flakes or Cayenne Pepper to the mix.

Have you ever heard the term “breakfastarian”?  I’m pretty sure I could fall into that category, because I love breakfast at any time of the day.  If that describes you too, you’ll love these Turkey Sausage Burgers!

Disclosure: This post is sponsored by McCormick.  All opinions are my own.

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My Daily Green Smoothie Recipe

Easy Every day green smoothie recipe

Every day since the beginning of the year, our breakfast has included a green smoothie.  It’s a small change, but it gets more fresh fruit and veggies in our diet in an easy way.  We even packed the blender for our beach vacation, along with a Costco sized box of oranges, several bunches of bananas and a big box of spinach.

It took a while to land on a combination that we really like.  I tend to get hooked on one thing for breakfast and repeat it over and over.  Smoothies can be made a kajillion ways, but keeping it consistent means I always know what I need to pick up at the grocery and putting the ingredients in the blender becomes an easy routine.

green smoothie ingr blender

 

I make enough for two servings every morning.  I’ve found that if we have a little extra, it can be frozen and added to the next day’s blender of ingredients.  If I’m adding smoothie from the previous day, I just cut back on some of the ingredients so we don’t end up with leftovers again.

The first few times I tried adding pineapple, I didn’t care for it.  I think I may have been experimenting with carrots and apples at that time too, and those may have been the texture issue instead of the pineapple.  Now we love having pineapple in the smoothies.  I buy bags of frozen pineapple chunks from Costco to keep it easy.

Daily Green Smoothie Recipe

Serves: 2 servings

Ingredients
  • ½ cup apple or orange juice or water
  • 1 orange, peeled
  • 1 banana, peeled
  • 1 large handful of spinach
  • ½ cup frozen pineapple chunks
  • ½ cup ice cubes
Instructions
  1. Blend in a blender until smooth.
  2. If using a Vitamix, add ingredients in the order given.
  3. If using a regular blender, blend juice and spinach first, then add remaining ingredients.

 

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Rosemary Goat Cheese Cornmeal Mini Muffins – party appetizer or dinner side dish

Rosemary Goat Cheese Cornmeal Mini Muffins

These little muffins are full of flavor.  Rosemary gives them a lovely taste and goes well with the goat cheese, which keeps them moist.  And the cornmeal lends a nice texture. The tops are brushed with butter and sprinkled with Parmesan cheese.

It’s actually biscuit dough, not muffin batter.  There’s no egg in them and they get mixed up like a biscuit.  But since I baked them in mini muffin pans, I went with muffin in the title.

I based this recipe on another Goat Cheese Biscuit recipe.  But I wanted to dress it up a little by adding rosemary.  And the cornmeal brings and extra something too.

Rosemary for Goat Cheese Mini Muffins

McCormick Rosemary Leaves is the main flavor ingredient.  Rosemary is a strong flavor, but it blends so well with other holiday recipes.  These little muffins would be perfect as part of an appetizer line up.  But they’d be equally as good standing in for the rolls on your holiday dinner table.

Here’s what you’ll need to make them:   [Read more…]

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20 Muffin Recipes – Savory and Sweet

20 Muffin Recipes - Savory and Sweet

I love muffins of all kinds. They are such an easy way to have a homemade baked treat. And they work just as well for breakfast and brunch as they do for snacks and even dinner.

This is a list of all the muffins I have on my site, as of this writing. Some of the photos and recipes are old. I’ve learned a lot since I started this food blog.

But even though some of the pictures aren’t very pretty, the recipes work. Many of those first attempts at food photos are the recipes I go to the most often. They’re hard working basics.

One thing you may notice is that I rarely use paper liners when I bake muffins. I prefer to grease the pans instead. It gives the muffins an exterior that contrasts with the fluffy texture of the insides. And you don’t have to mess with with peeling off the papers. [Read more…]

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Easy Cinnamon Streusel Muffins

Cinnamon Streusel Muffins

 

If you’re in the mood to bake, but don’t want to spend a lot of time doing it, it’s hard to beat muffins.  They are quick to mix up and quick to bake.

They can be served as a snack, dessert, or breakfast.  You can make up a bunch and freeze them.  Add them to a lunch box or eat them as you run out the door in the morning.

Muffins are just about the perfect baked good!

These Cinnamon Streusel Muffins have crumbly cinnamon curving through the middles, with more covering the tops.  And even though they really don’t need anything extra added, they are wonderful warm with butter spread on them.

Here’s what you’ll need to make them.  It’s all pantry ingredients that you probably have in the kitchen right now.  You don’t even need the little cupcake liners.  Just be sure to give your muffin pan a good coating with cooking spray.   [Read more…]

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Slow Cooker Breakfast Casserole – 100 Days of Summer Slow Cooker Recipes

Breakfast doesn’t have to come in a box in order to be quick and easy for summer schedules! Recipe for Slow Cooker Breakfast Casserole with Spinach, Mushrooms and Peppers

There’s nothing like sitting down to something delicious in the morning–without having to get out of bed extra early to put it together! That’s what’s wonderful about slow cooker breakfast casseroles. They are doubly quick and easy!

This Breakfast Casserole from 365 Days of Slow Cooking has lots of yummy things like breakfast sausage and mushrooms. It’s sure to keep you and your family happy and full for a day of adventure this summer. Visit Karen’s blog to get this delicious looking recipe.

We’re sharing 100 days of summer slow cooker meals.  This is day 7.  Keep your kitchen cool – don’t miss a single recipe.  Subscribe to the email list. You find the other posts in this series by clicking here.

 

100 Days of Summer Slow Cooker Recipes

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Homemade Toaster Strudels {quick and easy}

I like to show my kids that things they like in the grocery store or restaurants can usually be made at home. It takes some of the appeal out of spending that money when you know that you can make the same thing at home, and often times they are cheaper, healthier, and taste better. I’m not saying these Homemade Toaster Strudels are any healthier, but they were SO easy and very tasty!

Homemade Toaster StrudelsThese literally come together in just minutes using puff pastry and pie filling! Of course, you could certainly make them completely from scratch, but that would require a lot more time and patience. My kids aren’t big on patience!   [Read more…]

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Breakfast Banana Split – An Easy Way to Perk Up Breakfast

Yogurt and granola have been one of my staple breakfasts for years. It’s quick and easy and I can mix in whatever fruit we happen to have in the house. One morning, I had been too lazy to slice up my banana and stuck it into the yogurt whole. My husband laughed when he saw and said it looked more like a banana split than breakfast. I loved the idea and started making my parfaits in sundae form.

BreakfastBananaSplit

This is my favorite version. The ingredients are simple, but all together this feels like a really special breakfast – and loaded with fruit, it’s not one you’ll feel bad about devouring either.

BananaSplitIngredients

Breakfast Banana Split
Ingredients
  • 1 banana
  • 6 oz. vanilla yogurt
  • ½ tsp. cinnamon
  • 3 Tbsp. granola
  • 2 Tbsp. blueberries
  • 2 Tbsp. chopped strawberries
  • 1 Tbsp. Nutella
Instructions
  1. Slice the banana in half lengthwise and place it in a bowl.
  2. Mix together the yogurt and cinnamon. Pour between the banana halves. Sprinkle granola over the yogurt and banana. Top with blueberries and strawberries.
  3. In a microwave safe bowl, heat the Nutella until warm and runny. Drizzle over berries and serve immediately.

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

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Migas – My new favorite way to eat scrambled eggs

Migas my favorite egg dish

 

When I was in Boston in February (hint: Boston has terrible weather in February!), I had Migas for the first time ever.

Oh my!  This scrambled egg dish is the perfect comfort food.  It helps that I associate it with having lunch with Jim in a very, very small corner deli.  While the snow piled up outside, we were warm and cozy sharing lunch together.

I’ve made Migas several times since returning from Boston.  It’s a very easy recipe to make.  In fact, you really don’t need a recipe at all.  There are a million ways to make it.  I’ve cooked giant skillet-fulls for lots of people.  And I’ve made it just for one for my own lunch.

Migas consists of scrambled eggs, tomatoes, onion, peppers, corn tortillas and cheese.  I did a little searching online and found that you can either fry the tortillas to make them crisp or leave them soft.  I chose the soft method for two reasons.  First, that’s the way I had them in Boston.  Second, it’s easier and quicker.

Here’s what you’ll need:   [Read more…]

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Sausage, Ham and Cheese Quiche

I have to admit, I used to think pie shells were only meant for dessert. I went for years refusing to eat Chicken Pot Pie, Quiche or any savory dish with a pie crust. Finally, when desperately trying to come up with something different for dinner one night (and use ingredients I had on hand) I made a quiche and realized what I had been missing! I also thought that quiche could only be a fluffy, non-filling dish and boy was I wrong. This recipe is loaded with meat, cheese, potatoes, and the best part, it’s so easy to make! Another huge bonus, my very picky 12 year old loved it.

Quiche w label EAHI have been all about “re-purposing” leftovers, and this dish is great for that. I used a leftover baked potato, and leftover chicken sausage. You could use whatever you have on hand as well. My children won’t eat peppers and onions, but they would be great additions too. This meal is hearty enough for dinner, but makes a great breakfast or brunch item.   [Read more…]

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