beefy breakfast potatoes
- 1 recipe Basic Country Beef Breakfast Sausage (recipe below)
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 3 cups fat-free milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 eggs, beaten
- 4 hot baked medium russet potatoes
- 1/4 cup chopped green onions
Prepare Basic Country Beef Breakfast Sausage. Remove from skillet; keep warm.
Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium-high heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Heat oil in same skillet over medium heat until hot. Stir in flour; cook 4 minutes, stirring often. Whisk in milk; bring to boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes until sauce thickens slightly, stirring occasionally. Stir in sausage, salt and pepper; cook 1 to 2 minutes until beef is heated through, stirring occasionally.
Meanwhile, heat small nonstick skillet over medium heat until hot. Scramble eggs to desired doneness.
Cut potatoes in half, lengthwise; open and fluff potatoes with fork. Divide sausage mixture evenly among potatoes. Top with eggs and green onions.
Test Kitchen Tips
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
You may substitute fried or poached eggs for scrambled eggs.
You may substitute cooked hash browns, tater tots or another crispy potato product for baked potatoes.
Nutrition information per serving: 572 calories; 20 g fat (6 g saturated fat; 10 g monounsaturated fat); 274 mg cholesterol; 829 mg sodium; 54 g carbohydrate; 4.7 g fiber; 44 g protein; 9.2 mg niacin; 1.2 mg vitamin B6; 4.2 mcg vitamin B12; 6.2 mg iron; 45.5 mcg selenium; 8.5 mg zinc; 296.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.