Chicken Sausage Breakfast Bowl


Units Scale
  • 2 tablespoon olive oil
  • 8 ounce package all fresco all natural Apple Maple breakfast sausage links
  • 1 cup plus 2 tablespoons lowfat milk
  • 23 tablespoons all-purpose flour
  • 1/2 cup red skin potatoes, diced (about 1 small potato)
  • 1/3 cup sweet onion, diced
  • 8 large eggs
  • 1/4 cup reduced fat cheddar cheese
  • 1/4 teaspoon salt plus additional to taste
  • Pinch of black pepper


  1. 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.
  2. Remove sausages from skillet and when cool to touch dice sausages.
  3. 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 3/4 cup sausage. Season with salt and pepper. Turn off heat and cover to keep warm.
  4. 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.
  5. 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.
  6. Spoon eggs into bowls. Top with gravy. Serve immediately.