Happy Monday guys! Today’s recipe is Turkey Breakfast Burgers – succulent turkey patty , melted Emmental, ripe avocado, roasted red peppers and a fried egg! Mmmmm…It’s just a dream (or it was) 🙂
Seriously, the colder the weather gets, the higher the calories in my recipes are. 🙂 Just joking, not necessarily. But what I mean is, we all get a craving for a nice warm soup/stew, succulent burger/roast or anything comforting that will warm you up. 🙂 Now, that doesn’t mean we eat such comfort food every day, but the truth is I do make them much more often in the Fall/Winter period than Spring/Summer (I believe most of you do too). 🙂
Back to this Turkey Breakfast Burger…
I was actually thinking to add hash browns instead of the avocado and roasted pepper but then I wanted to serve it with sweet potato chips so I scratched that out. Also to put the scale a bit on the healthy side I thought It’d be nice to add some ripe avo and peppers. Do they count as your five-a-day? 🙂 Probably not. 🙂 However, they worked amazing with the fried egg and just completed that Breakfast Burger.
Here’s how to make the Turkey Breakfast Burgers
- 450g turkey mince 1/2 onion, chopped
- 1 egg
- a bunch of fresh parsley, chopped
- 1tsp cumin
- 1tsp black pepper
- 2tbsp cornmeal
- 1tsp salt
- 4 brioche buns
- 4 Emmental slices
- 1 ripe avocado, sliced
- 2 red roasted peppers, sliced
- 4 fried eggs
- sunflower oil for frying
- 4tbsp mayo
- In a bowl, mix all the burger patties ingredients.
- Heat a pan with some oil and fry them for about 5 minutes on each side. I made mine well done though because of the kids.
- Half the buns, add a spoon of mayo, the patty and cover with the Emmental cheese.
- Melt it in the oven for 2-3 minutes.
- Add the roasted peppers, avocado and egg.
- Serve with some sweet potato chips.
The whole thing was very simple to make. I admit, this time I fried the burger patties, instead of grilling or baking them. The reason was that I was in a real hurry and of course, I was sure they’ll turn out very juicy and delicious (as they did). If you ask me though, If you’ve got the time, the best way is to grill them, and the tastiest! I’d definitely recommend that. But again, fried are more than delicious too. 🙂
I hope you guys like this recipe as much as our family did! 🙂 Stay tuned for more tasty and easy recipes, oh and very comforting :-), coming very soon. xx
Happy Tuesday guys! Today’s recipe is Pulled Pork Breakfast Wraps – juicy shredded pork, scrambled eggs, fresh spinach and some pots, all combined in a wholewheat seeded wrap! This is what I’m calling a breakfast for champions! 🙂
And you know what the best part is – this is all made from leftovers! Yep, that’s right. I had some pulled pork and roasted pots left that everyone refused to have (we all had a serious amount of the pork so I don’t blame theM 🙂 ). So I stuffed some wholemeal wraps with it! I added some scrambled eggs, as I was making breakfast, fresh baby spinach, so they’re not that naughty (not that it helped) and of course, some sauces. The result was fantastic. We finished all of them in one go. 🙂
I can’t believe my just turned 4 baby is going to school tomorrow. When did she grow up? Someone pinch me! Have you guys got any tips/tricks for dealing with the first day of school stress (this is for me). As much excited my daughter is, I feel a bit nervous. I believe this is normal and I’m sure she’ll be fine. But so many feelings at the moment. I might be overreacting too. 🙂 Anyway, I’ll update you how it goes. Back to my recipe now..
Here’s how to make the Pulled Pork Breakfast Wraps
Pulled Pork Breakfast Wraps
- 4 wholewheat wraps
- 2 eggs, scrambled with cheese (optional)
- 150g pulled pork (I used leftovers)
- 2 medium potatoes, cooked and cut in pieces (I used leftovers)
- a handful of fresh spinach
- 2tbsp sour cream
- hot sauce, if wished
- To make the wraps line a bit of the pulled pork in the middle, then the scrambled eggs, arrange a few pieces of the potatoes. throw some fresh spinach leaves in, add a bit of sour cream and hot sauce, if wished.
- Close the wrap and repeat with the rest of them.
To be honest, you can never go wrong when making wraps, well almost. 🙂 It’s a perfect way to get rid of any leftover food. I make leftover wraps all the time. Here you can find some more wrap/burrito recipes that are very simple and yet delicious.
Leftover Lentil Wraps
MM: Grilled Vegetables & Bulgur Salad Wraps
Beef Breakfast Wraps
Grilled Chicken, Beetroot & Chickpeas Salad in Spinach Pita/Wrap Bread with Dill Mayo
Kale & Jerk Shrimp Leftover Wraps
Black Bean, Avocado & Spinach Chicken Wraps
Wild Boar Burritos
Meatless Monday: Black Eyed Bean Vegetarian Burrito
I hope you guys like this recipe. Stay tuned for more quick, easy and tasty recipe coming very soon. xx
Happy Sunday all! If you still have not decided what to have for your breakfast you need to check this recipe out – Sausage, Eggs, Feta Cheese and Fresh Parsley all combined in one bite in these simple Breakfast Cups!
Plus today’s weather is perfect for a stay-in-bed breakfast, lunch and even dinner! Or if you simply would like to make your loved ones happy, this is the way(at least for our family). Kids absolutely love these and even ate the ‘green stuff’ (parsley). Now I’m starting to realise that as long as it’s not on its own, spinach/parsley is ok. I mean, when making green muffins or these breakfast cups, there’s no problem eating it. If I offer it as a side, forget it. Feeding kids can be tricky but we need to find a way to feed them the right suff:-) If our family meals are left to my daughter to choose, the menu would be, chocolate, chocolate, chicken nuggets, chocolate and then chips. But on the good side, she loves fruit and veggies. And I’m sure every kid has a stage they like or dislike certain things.
Anyway, back on the recipe…
I love making these small cups/bites because, first there’s no frying involved(I use a muffin tray) and then they just look so cool and appetizing(and they’re really tasty) and of course, the whole process is very simple. Dump everything in a bowl, pour into the muffin tray and leave the rest to the oven. Easy as that! And you can do all that while having your cuppa and watching your favourite Sunday show in bed. That sounds like a Sunday I’d like but the truth is this does not happen very often:-) Life with kids is busy, heh! I’m gonna have to wait till they’re grown ups and maybe one day they’ll make this recipe for me and serve it in my bed:-) That would be super cool! But the thing is I love cooking and making my family happy so I don’t mind, I even like it. Seriously, I’ve tried staying in bed and just doing nothing, but I guess I’m so used to the busy everyday life that I could not do it. I need to be in action, constantly:-) But that’s what busy mums do, I suppose. Who said it’s not a full-time job?
Really, there’s no excuse not to make these yummy cups.
Here’s what you need for them.
- 6 eggs
- 150g Feta cheese
- 2-3 sausages, cooked(just choose the ones you like)
- a bunch of fresh parsley, chopped
- salt and pepper
- butter for greasing
- Preheat the oven to 200°C.
- In a bowl, combine all the ingredients.
- Grease a muffin tray with some butter.
- Pour the mixture into the muffin tray and cook in the oven for about 20 minutes or until ready.
- Make your cuppa ready, go back to bed, put your fav TV show on and Enjoy:-)
Tip: If you prefer a vegetarian option, simply skip the sausage!