Keystone Chicken, Spinach and Egg Bake

We took the "common" egg casserole and added all natural Keystone Chicken, fresh spinach, red bell pepper, and tangy feta cheese for a delicious new take on your Saturday morning breakfast or Sunday brunch.

Keystone Chicken Spinach and Egg Bake
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 3 Tbsp olive oil
  • 2 tsp. minced garlic
  • 5 oz fresh spinach, chopped
  • 1/2 cup red bell pepper, chopped
  • 10 eggs
  • 1 1/2 cups half-and-half
  • 1/4 tsp. black pepper
  • 6 oz feta cheese, crumbled
  • 1 can (10.2 oz) refrigerated buttermilk biscuits (5 Count)
  • Parsley for garnish
  1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
  2. In medium skillet, heat oil over medium-high heat. Add bell pepper and cook for 3 minutes until tender. Add garlic; cook 30 seconds. Slowly add spinach, and cook until just wilted. Remove skillet from heat.
  3. Separate biscuit dough and cut each each biscuit into 8 pieces, and place evenly in baking dish.
  4. In large bowl, beat eggs, half-and-half, and black pepper until mixed well. Stir in Keystone Chicken, feta cheese and spinach mixture; mix well.
  5. Pour mixture over biscuits in baking dish. Bake uncovered for 30 to 35 minutes or until knife inserted in center comes out clean and biscuits are deep golden brown. Garnish with green parsley and serve warm.

Chicken and Chickpea Breakfast Hash

Our easy breakfast recipe combines fresh veggies, chickpeas, and all natural chicken (from yours truly, Keystone Meats) for a hearty start to the day! And because all of the ingredients are cooked in a skillet, clean-up is a snap.

Keystone Chicken Chickpea Hash
  • 1/2 can (28 oz) Keystone Chicken, drained
  • 4 Tbsp. oil
  • 1 zucchini, sliced
  • 1 can (15 oz) chickpeas, drained
  • 1/2 yellow pepper, sliced
  • 1/2 orange pepper, sliced
  • 1 medium red onion, sliced
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. salt
  • 2 eggs
  1. Heat the oil in a skillet over medium-high heat. Add the peppers, onions and zucchini and saute until soft, about 5 minutes.
  2. Add the chickpeas, Keystone Chicken, spices and mix well. Cook until mixture is warm throughout, about 10 minutes.
  3. Move the veggie mixture to the side of the skillet to create a well in the middle of the pan. Crack two eggs into the well and cook to your liking. Serve warm.

Breakfast Sloppy Joes

A Sloppy Joes sandwich for breakfast? We say yes! Especially when you top this tangy sandwich with a fried egg! And because you use recipe ready Keystone Ground Beef, you'll whip up this quick breakfast before the rooster has a chance to crow.

Sloppy Fried Egg Joes
  • 1/2 can (28 oz.) Keystone Ground Beef, drained
  • 1 cup onion, sliced
  • 1 cup banana pepper, sliced
  • 1/4 cup red pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp. paprika
  • 1 cup tomato sauce
  • 1/4 cup barbecue sauce
  • 1 Tbsp. Worcestershire sauce
  • 4 eggs
  • 4 hamburger buns
  • 4 tbsp. yellow mustard, optional
  1. Heat oil in a large skillet over medium-high heat; add onion, banana pepper, garlic and paprika. Cook for 2 to 3 minutes or until onions soften.
  2. Stir in tomato sauce, barbecue sauce, 1/4 cup water and Worcestershire sauce, bring to boil. Add Keystone Ground Beef and mix well. Reduce heat to medium-low; simmer for 8 to 10 minutes or until the mixture thickened.
  3. In a non-stick skillet set over medium heat, melt 2 tablespoons butter; crack eggs into skillet. Fry for 2 to 3 minutes or until egg whites are the desired doneness.
  4. Add mustard to the bottom of each bun (optional), add the Sloppy Joes mixture and top each sandwich with a fried egg.

Keystone Pork Pancakes

Trying to step away from the greasy bacon at your breakfast table? It's easy when you add a hearty portion of all natural Keystone Pork to your pancake mix. This recipe is so tasty and simple to make, it just may become your new breakfast routine.

Keystone Pork Pancakes
  • 1/2 can (28 oz) Keystone Pork, drained
  • 2 cups pancake mix
  • 1-1/2 cup water
  1. Blend dry pancake mix with water, mix well.
  2. Add Keystone Pork to the pancake batter and mix well.
  3. Preheat a lightly greased griddle. Griddle will be ready when small drops of water sizzle then disappear.
  4. Pour about a 1/4 cup of batter onto hot griddle. Cook about 1-1/2 minutes per side or until golden brown on each side.