Make Breakfast Better with Jennie-O


Breakfast is truly the most important meal of the day, but I often feel rushed to get out of the door to get to work, school and so on. The weekends are our time to slow down and take in the moments of family time where we usually enjoy long and delicious breakfasts. During a recent press event, I had the opportunity to learn more about Jennie-O and their delicious options with turkey bacon. As a low-fat food, turkey bacon is a great way to get a hearty dose of protein and add a rich texture to any meal.

To assist with some menu planning ideas, Chef Devin Alexander, weight loss expert, New York Times best selling author of "The Biggest Loser Family Cookbook" and host of "Healthy Decadence" on FitTV, developed some delicious and hearty breakfast options that connects to her philosophy: you don't have to deprive yourself to be fit and healthy. Here are a few of our favorites:

Seasonal Breakfast Recipes
Created by Chef Devin Alexander for Jennie-O Turkey Store

JENNIE-O® Fall Breakfast Chili Bowl

I love to make a pot of chili during the colder months and then serve this scrumptious breakfast bowl as a great start to a cold morning! The recipe makes plenty of chili for lunch or dinner, and then it can be used to top a bowl for the perfect breakfast. You can easily multiply it to accommodate family members or guests.

Prep time: 10 minutes
Total time: 2 hours, 15 minutes

Olive oil spray
1/2 cup JENNIE-O® Lean Ground Turkey Chili (see recipe below)
4 egg whites
3/4 ounce finely shredded low-fat Cheddar cheese
1 tablespoon fat-free Greek yogurt
1 tablespoon chopped green onion tops

Place a medium-sized nonstick skillet over medium-high heat. Mist it with spray and add the egg whites. Scramble. Transfer the egg whites to a medium-shallow bowl, spreading them into a single layer. Top the eggs with ½ cup chili. Sprinkle the cheese over the top. Place a dollop of yogurt on top. Sprinkle green onions over the top. Serve immediately.

Makes 1 serving: 225 calories, 33 g protein, 10 g carbohydrates, 6 g fat (2 saturated), 2 g fiber, 581 mg sodium

JENNIE-O® Lean Ground Turkey Chili
Olive oil spray
1 (20-ounce) package JENNIE-O® Lean Ground Turkey Breast
1 small red onion, coarsely chopped
1 (28-ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon + 1 teaspoon chili powder
2 tablespoons brown sugar
1 tablespoon cocoa powder
2 teaspoons chipotle chili pepper (found in the spice aisle)
1 bay leaf
¼ teaspoon hot sauce or more, to taste (optional)
Salt and black pepper to taste

Heat a large, nonstick soup pot to medium-high heat. Lightly mist it with spray. Crumble turkey into soup pot. Cook turkey as specified on the package. Always fully cook turkey to a safe and delicious 165°F as measured by a meat thermometer. Add the onions and cook, stirring occasionally, until onions are tender, turkey is no longer pink throughout and there is no excess water in the pan, about 5 minutes.

Add the crushed and diced tomatoes, chili powder, sugar, cocoa powder, chili pepper, bay leaf and hot sauce. Stir, then cover the pot with a lid, and cook over low heat for at least two hours, stirring occasionally. Season, if necessary. Allow it to cool to warm, then refrigerate any chili not consumed.

Makes four (about 1-1/2 cups each) servings.

Always fully cook turkey to an internal temperature of 165°F as measured by a meat thermometer.

JENNIE-O® Winter Sausage and Pepper Breakfast Casserole

Prep time: 10 minutes
Total time: 5 to 25 hours

Butter-flavored cooking spray
6 JENNIE-O® Lean Turkey Breakfast Sausage Patties
1 cup green bell pepper slivers
1 tablespoon freshly minced garlic
3 slices whole wheat sourdough bread*, cut into 1-inch pieces
6 ounces finely shredded, low-fat Cheddar cheese (no more than 3 grams fat per serving)
1/2 cup drained, jarred, hot sliced cherry peppers, finely chopped
2-3/4 cups egg substitute

Lightly mist a 9-inch diameter (at least 2-1/4 inches deep) casserole dish with cooking spray.

Place a medium-sized nonstick skillet over medium-high heat. When hot, mist the pan with spray. Add the sausage patties. Cook them, breaking them into bite-sized pieces about the size of a small marble. Cook turkey as specified on the package. Always fully cook turkey to a safe and delicious 165°F as measured by a meat thermometer.. Transfer to a small bowl. Reduce heat to medium. Re-spray the skillet and add the peppers. Cook 4 minutes, stirring occasionally. Add garlic and continue cooking until the peppers are tender, about 1 to 2 minutes.

Arrange half of the bread pieces in the bottom of the prepared casserole dish. Top the bread with half of the cheese, half of the bell pepper mixture, half of the sausage and half of the cherry peppers. Repeat layering. Pour egg substitute evenly over the top. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.

Heat the oven to 375°F. Remove the plastic wrap from the casserole dish. Bake until no longer runny when a knife is inserted in the center, about 45 minutes to 1 hour. Let rest 5 minutes, Slice into 6 wedges and serve.

Makes 6 servings. Each serving has: 262 calories, 31 g protein, 11 g carbohydrates, 3 g sugar, 10 g fat, 3 g saturated fat, 36 mg cholesterol, 2 g fiber, 699 mg sodium.

*Sourdough slices tend to vary in size. Consult the serving size and use approximate 400 calories worth of bread'??likely to be 3-4 slices.

Always fully cook turkey to an internal temperature of 165°F as measured by a meat thermometer.
JENNIE-O® Spring Italian Breakfast Salad

Be sure to have all of your ingredients measured out before beginning to cook to ensure a crisp salad with a warm egg, as it is best enjoyed.

Prep time: 5 minutes
Total time: 10 minutes

Butter-flavored cooking spray
3 egg whites
4 cups loosely packed arugula leaves (about 2 ounces)
2 strips JENNIE-O® turkey bacon, cut in half crosswise
1/8 cup sweet onion slivers
2 tablespoons champagne vinaigrette
1/2 ounce Parmesan cheese shavings

Mist a standard ramekin (about 3-1/2 inch diameter) with spray. Add the egg whites. Set aside.

Place arugula in a small bowl, big enough to toss it. Set it aside.

Heat a medium-sized nonstick skillet over medium-high heat. Lay the bacon strips side-by-side so they don'??t touch. Cook 1 minute, turn and cook for another minute until cooked to desired crispness, about 2 to 3 minutes total. Place on paper-towel-lined plate. Cut into small pieces.

Meanwhile, microwave the egg in 15-second intervals, until set through, about 45 seconds to 1 and 1/2 minutes.

Add dressing to arugula and toss. Transfer evenly, to cover a dinner plate.

Place the cooked egg in the center of the arugula.

Sprinkle the bacon and onion over the top, followed by the Parmesan shavings. Serve immediately.

Makes 1 serving: 198 calories, 23 g protein, 6 g carbohydrates, 4 g sugar, 10 g fat, 4 g saturated fat, 14 mg cholesterol, 2 g fiber, 693 mg sodium.

Momtrends was not paid for this post. We were given samples

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