Breakfast Sandwich: Sausage and Egg
Craving a great breakfast sandwich? You've found it! This quick and easy "sandwich" will have you out the door on a busy morning while keeping you and the kiddos full and happy!
Pasture-raised eggs are laid by hens that get to spend their days outside on fresh pastures and generally living off the land. They contain 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more Vitamin A, 2 times more omega-3 fatty acids, 3 times more Vitamin E, 7 times more beta carotene than conventional eggs.
Avocados add healthy fat and are rich in vitamins C, E, K, and B-6, magnesium, and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acids.
Breakfast Sandwich: Sausage and Egg
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 hour
Serves: 4
Nutrition Facts (per serving): 482 calories, 41g total fat, 6g carbohydrates, 3g fiber, 3g net carbs, 24g protein
Ingredients:
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8 sausage patties, grass fed
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8 large eggs, pasture raised
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2 tablespoons. heavy cream
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Pinch of red pepper flakes (optional)
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2 tablespoons unsalted butter
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1/3 cup shredded cheddar cheese
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1 tablespoon fresh chives, chopped
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Kosher salt and Freshly ground pepper to taste
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1 Avocado, sliced
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Directions:
- 1In a cast iron or non-stick skillet brown sausage patties. Once cooked remove to a plate and pat with a paper towels to remove any excess fat.
- 2While sausage is browning in a small bowl beat eggs, heavy cream, and red pepper flakes together.
- 3In a nonstick skillet over medium heat, melt butter.
- 4Pour eggs into the skillet. And begin to scramble
- 5Once eggs begin to come together add in cheese, chives and season with salt and pepper. Continue to cook until cooked to your liking
- 6Evenly distribute eggs among 4 sausage patties, place 2 slice of avocado on top of eggs and cover each sandwich with remaining sausage patties.
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