Keto Sausage, Egg, and Cheese Sandwich

Recipe

Breakfast
Keto Sausage, Egg, and Cheese Sandwich

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

1
Serving
5min
Prep
15min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Looking for a keto-friendly breakfast idea? Try this recipe that uses two egg patties to sandwich a sausage and egg filling.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 1
    QuantityIngredientAdd
    1Hy-Vee large egg
    ¼ tsp.fresh basil, chopped
    ¼ tsp.fresh Italian parsley, chopped
    Hy-Vee salt
    Hy-Vee ground black pepper
    1(1.2-oz.) fully cooked turkey sausage patty
    1(0.5-oz.) slice Hy-Vee cracker-cuts sharp Cheddar cheese

    Things To Grab

    • Small bowl
    • Small skillet
    • Hy-Vee nonstick cooking spray
    • 2-1/2-inch metal ring
    • Small silicone spatula

    Directions

    1. Whisk together egg, basil, and parsley in a small bowl; season with salt and pepper.

    2. Spray a small skillet with nonstick spray; heat over medium heat. Spray a 2-1/2-inch metal ring with nonstick spray; place in center of skillet. Pour half of the egg mixture into the ring. As the egg begins to set, use a small silicone spatula to lift and fold cooked egg toward the center, allowing the uncooked egg to flow underneath. Cover and cook for 3 to 4 minutes or until cooked through. Remove egg from skillet and from ring; cover and keep warm. Spray the ring with nonstick spray; repeat cooking with remaining egg mixture.

    3. Heat sausage patty according to package directions; top with cheese slice.

    4. Place sausage patty, cheese side up, on an egg patty. Top with remaining egg patty. Serve immediately. 

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 220mg
    • Sodium: 370mg
    • Total Carbohydrates: 2g
    • Protein: 15g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 8%
    0%
    Vitamin D 6%
    0%
    Potassium 2%

    Recipe Source:

    Seasons March 2019