Ingredients
- 2 tsp Extra-virgin olive oil
- 6 oz Chicken sausage links chopped
- 1/2 cup Tomatoes diced
- 8 Eggs beaten
- 4 oz Provolone cheese
- 8 slices Sourdough bread lightly toasted (or bread of your choice)
- 2 cups Raspberries (Check the Fall Fruit guide to substitute seasonal fruits)
Instructions
- In a nonstick pan over medium heat, add the oil, sauté the chicken sausage until browned, then add in the tomatoes and eggs.
- After the egg begins to set around edges, (with a heat-safe spatula), carefully lift the egg from the side and tilt the pan so the uncooked egg can reach the bottom of the pan. Repeat this process, tilting as necessary until the egg is no longer runny.
- Add the cheese; with a spatula fold the omelet in half, turn down the heat to low and allow the cheese to melt.
- Lightly toast the bread.
- Place the eggs on the bread, cut in half and serve with raspberries.
Nutrition
Calories: 529kcal | Carbohydrates: 42g | Protein: 29g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 369mg | Sodium: 1067mg | Potassium: 432mg | Fiber: 7g | Sugar: 14g | Vitamin A: 896IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 4mg
Chicken Sausage Tomato Breakfast Sandwich
Ingredients
- 2 tsp Extra-virgin olive oil
- 6 oz Chicken sausage links chopped
- 1/2 cup Tomatoes diced
- 8 Eggs beaten
- 4 oz Provolone cheese
- 8 slices Sourdough bread lightly toasted (or bread of your choice)
- 2 cups Raspberries (Check the Fall Fruit guide to substitute seasonal fruits)
Instructions
- In a nonstick pan over medium heat, add the oil, sauté the chicken sausage until browned, then add in the tomatoes and eggs.
- After the egg begins to set around edges, (with a heat-safe spatula), carefully lift the egg from the side and tilt the pan so the uncooked egg can reach the bottom of the pan. Repeat this process, tilting as necessary until the egg is no longer runny.
- Add the cheese; with a spatula fold the omelet in half, turn down the heat to low and allow the cheese to melt.
- Lightly toast the bread.
- Place the eggs on the bread, cut in half and serve with raspberries.
Nutrition
Calories: 529kcalCarbohydrates: 42gProtein: 29gFat: 28gSaturated Fat: 8gCholesterol: 369mgSodium: 1067mgPotassium: 432mgFiber: 7gSugar: 14gVitamin A: 896IUVitamin C: 7mgCalcium: 205mgIron: 4mg
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