Name: Savory chicken sausage breakfast plate
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz turkey sausage links, halved lengthwise; 6 large egg whites; 5 oz red potatoes, diced into 1/2-inch pieces; 1 1/2 tsp extra virgin olive oil; 1 green onions, thinly sliced; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Ingredients

8 items

5 oz turkey sausage links, halved lengthwise
6 large egg whites
5 oz red potatoes, diced into 1/2-inch pieces
1½ tsp extra virgin olive oil
1 green onions, thinly sliced
½ tsp salt
½ tsp black pepper
2 tbsp water

Instructions

Prep 20 min · Cook 15 min

Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the diced potatoes and a pinch of salt. Cook for 5 minutes until starting to brown. Add the water, cover with a lid, and simmer for 5 minutes until tender. Remove the lid and cook for 3 minutes more until the water evaporates and potatoes are crispy. Move the potatoes to a plate.
Wipe out the skillet and return to medium heat with the remaining oil. Add the chicken sausages, cut side down. Cook for 4 minutes, flip, and cook for 4 minutes more until browned and heated through. Move the sausages to the plate. Done when heated through, 165°F.
In a small bowl, whisk the egg whites, half the green onions, 1/4 teaspoon salt, and black pepper. Pour the mixture into the same skillet over medium-low heat. Cook, stirring gently, for 3 minutes until the whites are set and opaque but still moist. Done when opaque and set, 160°F.
Place the scramble next to the sausages and potatoes. Garnish with the remaining green onions. Taste and add the remaining pinch of salt only if needed.

Nutrition

Ingredients

Instructions

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