Whisk together egg, basil, and parsley in a small bowl; season with salt and pepper.
Looking for a keto-friendly breakfast idea? Try this recipe that uses two egg patties to sandwich a sausage and egg filling.
Servings and Ingredients
|1 Hy-Vee large egg|
|¼ tsp. fresh basil, chopped|
|¼ tsp. fresh Italian parsley, chopped|
|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
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.
Heat sausage patty according to package directions; top with cheese slice.
Place sausage patty, cheese side up, on an egg patty. Top with remaining egg patty. Serve immediately.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 220mg
- Sodium: 370mg
- Total Carbohydrates: 2g
- Protein: 15g