Breakfast Protein Recipe

Prepare workspace

Remove all meats from refrigerator 10–15 minutes before cooking so they come closer to room temperature. Gather a large skillet (or two), tongs, a baking sheet lined with paper towels, and a small bowl for drained fat.

Cook bacon (oven method recommended)

Preheat oven to 400°F (200°C). Arrange 8 slices of applewood smoked bacon in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until edges are crisp and fat is rendered, turning once at about 10 minutes if your oven cooks unevenly. Transfer bacon to paper towels to drain. Reserve 1–2 tablespoons of bacon fat on the sheet or in a small bowl for flavor; discard excess.

Cook turkey sausage links

While bacon is in the oven (or after), heat a nonstick skillet over medium heat and add 1 teaspoon neutral oil if pan is dry. Add 8 turkey links in a single layer, cook 10–12 minutes, turning every 2–3 minutes so they brown evenly and reach internal temperature of 165°F (74°C). If using two skillets, cook simultaneously to save time. Transfer cooked links to a plate and keep warm.

Cook pork sausage patties

In the same skillet used for turkey (wipe out excess grease if burnt, leaving a little for flavor), add the pork sausage patties. Cook over medium heat 4–6 minutes per side until internal temperature reaches 160°F (71°C) and patties are nicely browned. Transfer to the plate with turkey links and tent loosely with foil.

Cook chorizo

If using fresh raw chorizo, remove casing if necessary and crumble. Heat a separate skillet over medium-high heat and add 1 tablespoon oil. Add 8 oz chorizo and cook, breaking up with a spatula, until fully cooked and slightly crisp, about 6–8 minutes. Spoon cooked chorizo onto paper towels to drain. If using pre-cooked chorizo slices, pan-fry 2–3 minutes per side until warmed and slightly crisp.

Warm Black Forest ham

Heat a clean skillet over medium heat and add the 8 slices of Black Forest ham. Warm 30–60 seconds per side until just heated through and edges begin to brown slightly. Remove and keep warm with other meats.

Season and finish

Taste a small piece of one cooked item; sprinkle remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over meats if needed (be conservative because bacon and ham are salty). Sprinkle chopped parsley over meats if using. Arrange applewood bacon, turkey links, ham slices, sausage patties, and chorizo on a warmed platter for serving.

Estimated simultaneous cooking time: 25–30 minutes active (oven bacon shortens pan crowding). Use two skillets or stagger cooking to avoid overcrowding and ensure even browning. Drain excess fat from skillets between items to prevent burning and to control saltiness.

Make-ahead and reheating: Cooked meats can be cooled, refrigerated in airtight containers up to 3 days. Reheat in oven at 325°F (160°C) for 8–10 minutes or in a skillet over medium heat until warmed through.