Potato, Sausage, and Egg Breakfast
Recipe from Diabetic Living


Potato, Sausage, and Egg Breakfast

by 1  person


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Servings: 6
Yield: 1 cup sausage-vegetable mixture, 1 egg, and about 1 tablespoon cheese per serving
Prep Time: 15 mins
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Ingredients
  •  
    Nonstick cooking spray
  • 1 1/2  pounds 
    red or yellow potatoes, cut into 1 1/2-inch pieces
  • 12   ounces 
    uncooked chicken sausage links, cut into 1-inch slices
  • 1   large 
    onion, cut into wedges
  • 1   small 
    red sweet pepper, cut into 1-inch strips
  • 1   small 
    green sweet pepper, cut into 1-inch strips
  • 1/4  cup 
    reduced-sodium chicken broth
  • 1/2  teaspoon 
    dried thyme, crushed
  • 1/4  teaspoon 
    black pepper
  • 6   
    eggs
  •  
    Black pepper
  • 1/2  cup 
    shredded reduced-fat cheddar cheese (2 ounces)
Directions
1.
Coat a 20x18-inch sheet of heavy foil with cooking spray. Place potatoes, sausage, onion, and sweet peppers on foil. Drizzle with broth. Sprinkle with thyme and the 1/4 teaspoon black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. If necessary, manipulate foil packet to fit in an oval 3 1/2- or 4-quart slow cooker. Place packet in cooker.
2.
Cover and cook on low-heat setting for 10 hours.
3.
To poach eggs, half-fill a 12-inch skillet with water and bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water.) Break an egg into a cup and slip egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.
4.
Carefully open the foil packet to avoid getting burned by escaping steam. To serve, spoon sausage and vegetables onto serving plates. Serve a poached egg on top of each serving and sprinkle egg with black pepper. Sprinkle cheese on individual servings.
Nutrition information
Per Serving: cal. (kcal) 281, Fat, total (g) 12, chol. (mg) 262, sat. fat (g) 4, carb. (g) 23, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 21, vit. A (IU) 923.21, vit. C (mg) 40.15, Thiamin (mg) 0.15, Riboflavin (mg) 0.35, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.37, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 0.73, sodium (mg) 485, Potassium (mg) 697, calcium (mg) 121.16, iron (mg) 2.52, Vegetables () 1, Starch () 1, Medium-Fat Meat () 2.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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