Open-Faced Chicken Sausage Breakfast Sandwiches
Prep: 15 minutes
Cook: 17 minutes • Serves: 6
1 small yellow onion, halved and chopped
3 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
1 cup packed baby kale
1 tablespoon olive oil
6 large eggs
3 lite English muffins, split and toasted
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Chopped fresh parsley for garnish (optional)
1. In large nonstick skillet, cook sausage over medium-high heat 5 minutes or until browned, stirring occasionally; transfer sausage to paper towel-lined plate.
2. In same skillet, cook onion 5 minutes or until tender-crisp, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes with their juice; cook 5 minutes or until slightly thickened, stirring occasionally. Add kale and sausage; cook 1 minute or until kale is wilted and sausage is heated through, stirring occasionally. Makes about 3 cups.
3. In separate large nonstick skillet, heat oil over medium heat; add eggs and cook 3 minutes or until desired doneness.
4. Top muffins with sausage mixture and eggs; sprinkle with salt and pepper. Garnish sandwiches with parsley, if desired. Makes 6 sandwiches.
Approximate nutritional values per serving (1 sandwich):
185 Calories, 10g Fat (3g Saturated), 207mg Cholesterol,
520mg Sodium, 11g Carbohydrates, 3g Fiber, 13g Protein