Breakfast Turkey Stack
Quick homemade turkey patties piled high with juicy tomatoes and bubbly melted cheese make an irresistible breakfast stack that offers a change if pace from the usual eggs and toast. Pair with a salad for a great brunch or lunch. Patties can be individually wrapped and frozen for up to 1 month; just defrost and simply reheat in the oven or microwave.
PREP TIME: 5 minutes
COOK TIME: 15 minutes 1 pound ground turkey breast 4 teaspoons sugar-free pancake syrup 1/2 teaspoon dried sage 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground ginger 1 teaspoon extra-virgin olive oil 1 large beefsteak tomato, cut into 4 slices 4 (1-ounce) slices reduced-fat cheddar cheese
Heat oven to broil.
Combine turkey, syrup, sage, cayenne, salt, pepper, and ginger in a mixing bowl and mix well. Divide into 4 (Yz-inch-thick) patties.
Heat oil in a large nonstick skillet over medium-high heat; cook patties until well browned and cooked through, about 4 minutes per side. Remove from heat.
Lay tomato slices in a single layer in a baking dish; season with salt and pepper. Top each slice with 1 turkey patty and 1 cheese slice; broil until cheese is melted, about 2 minutes. Serve hot.
Makes 4 servings
Per serving: 220 calories, 7 g fat, 3.5 g saturated fat, 36 g protein, 4 g carbohydrate, 0 g dietary fiber, 380 mg sodium
