7oz Chicken Breakfast Sausage

2 Eggs, beaten

Salt/Pepper to taste

Oil of choice

Toppings of choice, I used cherry peppers


Form 4 even patties and pan fry in light oil for about 5 min on each side. Pat dry with a paper towel and set aside.

In a separate lightly oiled pan, when the oil is hot pour the eggs in the pan and let sit for 30-45 seconds. Using a spatula lightly push the egg mixture to allow for the runny egg to fill in the pan. Cook for an additional 1-2 minutes and flip.

Turn off the heat and fold the egg over. Cut in half and set aside.

Assemble your sausage n’ eggwich with toppings of choice. I used cherry peppers! Spinach or Arugula would be tasty!


Enjoy! Serves 1-2.