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 of 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.

1 pound ground turkey breast
4 tsp sugar-free pancake syrup
1/2 tsp dried sage
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground ginger
1 large beefsteak tomato, cut into 4 slices
1 (1 oz) 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 patties, as desired.

Heat 1 tsp olive oil in a large nonstick skillet over medium high heat; cook patties until well browned and cooked through, about 4 minutes on each 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.

Nutrition at a glance
Per serving: 220 calories, 7g fat, 3.5g saturated fat, 36g protein, 4g carbohydrate, 0g dietary fiber, 280mg sodium

From: "The South Beach Diet - Quick & Easy Cookbook - 200 Delicious Recipes Ready in 30 Minutes or Less" by Arthur Agatston, M.D. ISBN:1-59486-292-3, page 55

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