I adore my kids. They are the cutest little kiddos ever but they have the strangest eating habits. Thankfully they eat good food most of the time. Sometimes I make them something and they push it away, while other times I make them something and they devour it. They love salads. Tyler can consume two or three bowls of salad in one sitting. Granted they are not huge bowls, but the kid loves a bowl of salad. The other thing that tops their list, chicken sausage. These kids don’t eat much meat. They won’t eat chicken tenders and things like that but they love chicken sausage. Good thing is, so do I.
My favorite is al fresco all natural chicken sausage. I have been a fan of their products for quite some time and love their wide variety of chicken products available including fully cooked dinner sausages, fully cooked breakfast sausages and even chicken burgers, chicken meatballs, and franks. This is one of my staple items that I always have on hand. They are delicious and my kids couldn’t agree more.
I like to use it in a variety of meals. Usually the kids like them just cut up on their plates while Mr. Mother Thyme and I like to incorporate them into our meals. On the weekends when Mr. Mother Thyme is home, I like to make him a nice, hearty breakfast. A breakfast bowl is one our favorites that has fresh scrambled eggs with just a little cheese, onions, and al fresco Sweet Apple breakfast sausage. I top off these bowls with a lightened up Chicken Sausage gravy which makes this breakfast healthier and filling. Serve it with some fresh biscuits on the side, although I think the bowl itself is just enough.
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- 2 tablespoon olive oil
- 8 ounce package all fresco all natural Apple Maple breakfast sausage links
- 1 cup plus 2 tablespoons lowfat milk
- 2-3 tablespoons all-purpose flour
- ½ cup red skin potatoes, diced (about 1 small potato)
- ⅓ cup sweet onion, diced
- 8 large eggs
- ¼ cup reduced fat cheddar cheese
- ¼ teaspoon salt plus additional to taste
- Pinch of black pepper
- In a large skillet heat 1 tablespoon olive oil over medium heat. Add sausages and cook, turning frequently until cooked thoroughly and brown, about 8-9 minutes.
- Remove sausages from skillet and when cool to touch dice sausages.
- In a small saucepan add 1 cup milk. Whisk in flour until dissolved. Cook over medium-low heat, stirring frequently until it thickens, about 7-8 minutes. Stir in ¾ cup sausage. Season with salt and pepper. Turn off heat and cover to keep warm.
- Heat remaining olive oil in the skillet over medium heat. Add in potatoes and cook until just tender, about 5 minutes. Add in onions and cook until both potatoes and onions are tender, about 4 minutes. Add in remaining sausage.
- In a medium bowl whisk eggs and remaining milk. Pour on top of potatoes, onions and sausage in skillet and stir constantly with a whisk or rubber spatula until mixture is no longer watery. Stir in cheese, salt and pepper. Stir for another 1-2 minutes until cheese is melted.
- Spoon eggs into bowls. Top with gravy. Serve immediately.
Disclaimer: I have received product samples for review. I was not compensated for this post. All opinions are my own.