Turkey & Rice Quiche
3 cups cooked rice, cooled to room temperature1 1/2 cups cooked turkey cubes
3/4 cup finely diced fresh tomatoes
1/4 cup sliced green onions
1/4 cup finely diced green pepper
1 tablespoon chopped fresh basil
1/2 teaspoon seasoned salt
1/8 to 1/4 teaspoon ground red pepper
4 eggs, beaten
1/2 cup milk
3/4 cup (3 ounces) shredded Cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
Combine rice, turkey, tomatoes, onions, green pepper, basil,
salt, red pepper, eggs and milk in greased 9x13-inch pan.
Top with cheeses.
Bake at 350 degrees 20 to 25 minutes or until knife inserted
near center comes out clean.
To serve, cut quiche into 8 squares; cut each square diagonally
into 2 triangles. Makes 8 servings (2 triangles each)
Super Sausage Gravy
"This is a hearty breakfast favorite.Biscuits served with hot sausage gravy."
1 pound gound pork sausage
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits
Crumble and cook sausage in large skillet over medium heat until
browned. Stir in flour until dissolved. Gradually stir in milk.
Cook gravy until thick and bubbly. Season with salt and pepper.
Serve hot over biscuits. Refrigerate leftovers. Serves 4.
Country Scrambled Breakfast Burritos
1/4 pound bulk turkey breakfast sausage1/4 cup chopped onion
2 small red potatoes, unpeeled, diced (3/4 cup)
4 eggs, beaten
4 (8-inch) flour tortillas
4 tablespoons smokey-flavored shredded cheddar cheese
Heat oven to 375*F. Spray cookie sheet with nonstick cooking spray.
Spray large skillet with nonstick cooking spray. Heat over medium-high heat
until hot. Add sausage, onion and potatoes; cook and stir 10-15 minutes
or until sausage is no longer pink and vegetables are tender.
Remove from skillet; cover to keep warm. Add eggs to same skillet.
Cook 3-5 minutes or until eggs are firm but moist, stirring frequently.
Sprinkle each tortilla with 1 tablespoon cheese and place on spray-
coated cookie sheet. Spoon 1/4 of the egg and 1/4 of the sausage
mixture in the center of each tortilla. Fold edges of tortilla over;
secure with a toothpick. Bake at 375*F, for 3-4 minutes or until cheese
is melted. If desired, serve with salsa on top. Makes 4 servings.
Sausage Mushroom Quiche
1 pkg. (12-ounces) breakfast sausage patties1-1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1 pkg. (3-ounce) cream cheese, softened
4 eggs
1/3 cup heavy cream or Half & Half
1/8 to 1/4 tsp. hot sauce (according to taste)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4-ounces)Cheddar cheese
1/4 tsp. salt
1/4 tsp. white pepper
Dash of nutmeg
3 cheese toppings
1 pastry shell (9-inches), baked
Preheat oven to 350 degrees F.
In a skillet, cook sausage over medium-high heat for 3 minutes,
chopping into small pieces. Add the mushrooms, onions, and peppers.
Cook and stir 5 minutes longer or until sausage is no longer pink
and the veggies are tender; drain well and set aside.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in
eggs, cream and hot sauce. Stir in the cheeses,(not the 3 cheeses for
topping),salt, pepper, nutmeg and the sausage mixture. Pour into the
baked pastry shell.
Bake uncovered at 350 degrees F., for 40 to 45 minutes or until a
knifeinserted near the center comes out clean. Remove from the oven
andsprinkle some of the 3 cheese over the top. Continue to bake until
cheese have melted, about 5 minutes. If necessary, cover the edges of
crust with foil to prevent over-browning. Let stand 10 minutes before
serving. Serves: 6 to 8.
