Whisk together egg, basil, and parsley in a small bowl; season with salt and pepper.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-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
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.
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%