Using ground turkey and a stellar line up of spices, you’ll hardly miss the pork sausage for your next breakfast sandwich. The patties stay nice and moist, have a solid texture after cooking, and the flavor is perfect for topping with soft creamy scrambled or fried eggs. Served on a toasted English Muffin, and sided with some asparagus, you’ve got a healthier breakfast meal to start the New Year.
My favorite part of this recipe is that it made a dozen or so patties. And with just the two of us, I have little freezer bags with two patties each (uncooked). They’ll be easy to pull out and fry up for future weekend breakfasts. Give these a try. Us pork sausage breakfast sandwich lovers thought they were great.
How do you make your scrambled eggs? I’ve seen some instructions from noteworthy institutions that tell us to whisk the eggs vigorously to incorporate air so they’ll be big and fluffy. I don’t do that. I follow my Mom’s method. When I was old enough to care to inquire how she cooked them, she confided that the secret was “low and slow” and don’t overcook. The longer it takes to scramble an egg, the better it will be. Many mornings I found scrambled eggs on my plate, so moist and perfectly wonderful. She’d cut up some bacon and brown it in a pan. Once cooked, she’d drain most of the grease into a glass jar which she kept in the refrigerator to use to fry or brown other meats. She’d break a few eggs in a bowl, add a little milk or cream and then gently stir and slide them into the fry pan, low heat. A slow stir now and then made for perfection. If bacon wasn’t included she’d slow cook them in a little dollop of butter and lightly salted until soft set.
- 1¼ pounds ground turkey, thigh meat
- ½ C. onion, minced
- ¼ C. fresh basil leaves, chopped
- ¼ C. fresh parsley, chopped
- 2 cloves garlic, minced
- 1 t. salt
- ½ t. dried thyme leaves
- ½ t. ground ginger
- ½ t. dried red pepper flakes, crushed
- Fresh ground pepper to taste
- 2 T. panko bread crumbs
- 1 egg, slightly beaten
- 2 T. olive oil
- Mix all ingredients together, cover and refrigerate for 1 hour, or overnight.
- Shape the turkey mixture into 12 patties, about 2½ inches in diameter.
- Heat the oil in a large skillet, and brown the patties, over medium heat, on both sides, about 2 minutes per side. Reduce the heat to medium, cover the skillet and cook turning occasionally until they are crisp and cooked through. About 6 minutes.
- To build the sandwich. Toast English muffins. Spread on mayonnaise. Top with a turkey patty and scrambled eggs.
Spicy Turkey Breakfast Sandwiches…They’re what’s for Breakfast.
On this day..
- Beans and Chicos - 2016