Tag: Turkey Sausage Scramble Bowl

The ultimate breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Fluffy egg whites, hearty turkey sausage, oven-roasted organic potatoes, Monterey Jack, and cheddar cheeses, all stuffed in a roasted acorn squash- makes for easy meal prep.

‘Tis the season for all things squash! Each year we like to create a new fall-inspired squash recipe. They may be similar in that they are almost always a stuffed squash. However, some are breakfast inspired, and others are lunch/dinner inspired. Truth be told, this recipe would work for any meal of the day! The other great thing about stuffed squash recipes is that they work well for meal prep. One for dinner, one to pack up for the next day. It’s such a win!

So, if you’re a fan of cozy fall recipes, then it’s time for you to get in the kitchen and start cooking! We used our Turkey Sausage Scramble Bowl in this recipe, but our Bacon Scramble Bowl or even our vegetarian Southwestern Scramble Bowl would be just as delicious!

All you need are three main ingredients; squash, a scramble bowl, and cheese to make this. It really doesn’t get any easier. Then the oven does the rest of the work!

We serve this for breakfast with fresh fruit, lunch with a side salad, or even for dinner. If we are making this into a full meal, we will usually use 1 large squash instead of two small ones and enjoy a large half. This recipe is also perfect for a holiday side dish. Use either baby acorn squash or use small ones and cut them in half to create the side.

They pair wonderfully with sliced turkey breast, cranberry sauce, and some roasted fall vegetables such as Brussel sprouts or carrots. Who knew a breakfast scramble bowl could be so versatile?

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The Ultimate Breakfast Stuffed Acorn Squash Ingredients:

• 2 small acorn squash
• 1 tbsp olive oil
• salt & pepper
• 2 Turkey Sausage Scramble Bowls
• 1/2 cup white cheddar cheese

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The Ultimate Breakfast Stuffed Acorn Squash

The ultimate breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Fluffy egg whites, hearty turkey sausage, oven-roasted organic potatoes, Monterey Jack, and cheddar cheeses, all stuffed in a roasted acorn squash- makes for easy breakfast meal prep.

Course Breakfast, Main Dish

Cuisine American

Keyword Turkey Sausage Scramble Bowl

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 meals

Ingredients

• 2 small acorn squash cut in half and seeds removed
• 1 tbsp olive oil
• salt & pepper
• 2 turkey sausage scramble bowls
• 1/2 cup white cheddar cheese shredded

Instructions

• Preheat your oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Cut your squash in half and remove the seeds.
• Drizzle the squash with olive oil and sprinkle with salt and pepper.
• Place the squash face down on the baking sheet and roast for about 30 minutes.
• While the squash is cooking, cook your Turkey Sausage Scramble Bowls for 1 minute each in the microwave.
• After the squash has cooked for 30 minutes, remove it from the oven and evenly divide your two scramble bowls between the 4 squash halves.
• Return to the oven for 15 minutes.
• Remove the squash from the oven and evenly divide the cheese over the top of each squash.
• Return the baking sheet to the oven and cook for an additional 5 minutes or until the cheese is melted and your filling is warm.
• Serve immediately or store in a airtight container and bring to work for breakfast.

These Easy Turkey Sausage Breakfast Crepes will take your brunch menu to a whole new level. 

Holy crepe! This Easy Turke Sausage Breakfast Crepes recipe is beyond delicious! Have you ever tried making crepes at home? Until recently, we hadn’t either. We were always too intimidated so we would wait until we were out for brunch at our favorite restaurant.

But, one morning, the craving hit us, and we just had to give it a go. Rest assured that this savory breakfast crepes recipe is much easier than it looks!

If you aren’t familiar with crepes, they are pancakes close cousin. They are just a thinner version that is easier to make. They are easier because they require much less whisking than your average pancake mix. That means you can make them quicker so you can start enjoying these Easy Turkey Sausage Breakfast Crepes.

Crepes do sound fancy, which makes them feel intimidating, but believe us. They are simple to make. The 20 or so minutes it takes to make this recipe is worth it.

Worst case scenario the first few you make don’t come out perfect. If that’s the case, still eat the crepes anyway! Just add your turkey sausage scramble bowl on top and finish off with a drizzle of hollandaise. It’s not always about the look, but out the flavor. Or, so we like to tell ourselves.

We went for a savory breakfast crepe in this recipe using our Turkey Sausage Scramble Bowl, which could easily be swapped with our Bacon Bowl or our Southwestern Veggie Bowl.

After mastering this recipe, feel free to venture out and give a sweet version a try! A yogurt and berry topping combination always hits the spot.

Easy Turkey Sausage Breakfast Crepes Ingredients:

• 2 Good Food Made Simple Turkey Sausage Scramble Bowls
• chives

For The Crepes:

• 2 cups flour, sifted
• 2 1/4 cup milk
• 3 eggs, beaten
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 tablespoons avocado oil
• butter, for coating the pan
• ½ cup hot boiling water

For The Hollandaise Sauce:

• 8 tbsp butter
• 1 tbsp lemon juice (or to taste)
• 4 egg yolks

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Easy Turkey Sausage Breakfast Crepes

These Easy Turkey Sausage Breakfast Crepes will take your brunch menu to a whole new level. 

Course Breakfast

Keyword Turkey Sausage Scramble Bowl

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 15 crepes

Ingredients

• 2 turkey sausage scramble bowls
• chives if desired

For The Crepes

• 2 cups flour sifted
• 2 1/4 cups milk of choice
• 3 large eggs beaten
• 1 tbsp sugar
• 1 tsp salt
• 3 tbsp avocado oil
• butter for coating the pan
• 1/2 cup hot boiling water

For The Hollandaise Sauce

• 8 tbsp butter
• 1 tbsp lemon juice or to taste
• 4 large egg yolks whites removed

Instructions

For The Crepes

• In a medium bowl, whisk together eggs, salt, and sugar.
• Pour in half of the milk and gradually add flour. Keep whisking until a batter becomes thick, resembling a consistency of sour cream.
• Add the remaining milk and whisk to combine.
• Pour in ½ cup of hot boiling water and avocado oil.
• Heat a small non-stick pan over a medium heat. Add a small amount of butter, just enough to coat the pan.
• Take half a ladle of a crepe batter, pour in the center of a pan and swirl to spread evenly. Cook on one side for 2 minutes, until edges start to brown and you can loosen the edges with a rubber spatula.
• Flip it to the other side. Cook for 30 more seconds or 1 minute on the other side. Transfer to a plate and cook the rest of the crepes.

For The Hollandaise Sauce

• Bring a medium saucepan half-full of water to a light simmer, with a two-cup Pyrex measuring cup sitting in the middle.
• Melt the butter in the measuring cup.
• Remove the measuring cup from the saucepan and add the lemon juice (fresh or bottled is fine) to bring the temperature of the butter down a bit.
• Slowly pour the butter-lemon mixture into the bowl that contains your egg yolks, whisking constantly to prevent curdling the eggs. (This is the "tempering the eggs" part).
• Pour the mixture back into the measuring cup and return to the saucepan.
• Cook over medium/medium-low heat (water bath should be a low simmer) for 10 minutes or so or until the sauce thickens, stirring frequently with a fork or whisk. Every minute or two should be fine - this does not require constant whisking.

The Filling

• Cook your Turkey Sausage Scramble Bowls according to package direction.
• Add 2-3 tbsp of the scramble bowls to the center of each crepe and roll or folder over keeping seal side down.
• Repeat with remaining crepes.
• Plate and finish off with hollandaise sauce.

Notes

Crepe recipe from Lavender and Macaroons

Hollandaise Sauce from Pinch Me I'm Eating