Chicken Sausage Potato Breakfast Sandwich

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 582kcal

Ingredients

  • 2 Tbsp Extra-virgin olive oil
  • 1 Potato Washed, Peeled, diced small
  • 6 oz Chicken sausage links diced
  • 8 Eggs beaten
  • 4 oz Cheddar cheese
  • 8 slices Sourdough bread lightly toasted (or bread of your choice)
  • 2 Plums pitted and sliced (Check the Fall Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Heat oil in a 9-inch non-stick frying pan over medium heat. Add the potato and cook, stirring occasionally, for 8 - 10 minutes until they start to soften. Add the chicken sausage and brown for 3 - 4 minutes. Season with salt and pepper.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, using a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • In the meantime, toast the bread.
  • Portion the eggs onto the bread, cut in half and serve with sliced plums.

Nutrition

Calories: 582kcal | Carbohydrates: 39g | Protein: 33g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 387mg | Sodium: 963mg | Potassium: 564mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1023IU | Vitamin C: 14mg | Calcium: 320mg | Iron: 4mg

Chicken Sausage Potato Breakfast Sandwich

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 582 kcal

Ingredients
 
 

  • 2 Tbsp Extra-virgin olive oil
  • 1 Potato Washed, Peeled, diced small
  • 6 oz Chicken sausage links diced
  • 8 Eggs beaten
  • 4 oz Cheddar cheese
  • 8 slices Sourdough bread lightly toasted (or bread of your choice)
  • 2 Plums pitted and sliced (Check the Fall Fruit guide to substitute seasonal fruits)

Instructions
 

  • Heat oil in a 9-inch non-stick frying pan over medium heat. Add the potato and cook, stirring occasionally, for 8 - 10 minutes until they start to soften. Add the chicken sausage and brown for 3 - 4 minutes. Season with salt and pepper.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, using a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • In the meantime, toast the bread.
  • Portion the eggs onto the bread, cut in half and serve with sliced plums.

Nutrition

Calories: 582kcalCarbohydrates: 39gProtein: 33gFat: 33gSaturated Fat: 11gCholesterol: 387mgSodium: 963mgPotassium: 564mgFiber: 5gSugar: 8gVitamin A: 1023IUVitamin C: 14mgCalcium: 320mgIron: 4mg
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