Beefy Breakfast Potatoes
What's better than biscuits and breakfast sausage gravy? The same gravy on a fresh baked potato and topped with a soft scrambled egg.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 9
Ingredients
Basic Country Beef Breakfast Sausage
Preparation
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Step 1
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.Cooking Tip: 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.
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Step 2
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.
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Step 3
Meanwhile, heat small nonstick skillet over medium heat until hot. Scramble eggs to desired doneness.
Cooking Tip: You may substitute fried or poached eggs for scrambled eggs.
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Step 4
Cut potatoes in half, lengthwise; open and fluff potatoes with fork. Divide sausage mixture evenly among potatoes. Top with eggs and green onions.
Cooking Tip: You may substitute cooked hash browns, tater tots or another crispy potato product for baked potatoes.
Nutrition Information
572 Calories
6g SAT FAT
44g PROTEIN
6.2 mg IRON
8.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 572 Calories; 180 Calories from fat; 20g Total Fat (6 g Saturated Fat; 10 g Monounsaturated Fat;) 274 mg Cholesterol; 829 mg Sodium; 54 g Total Carbohydrate; 4.7 g Dietary Fiber; 44 g Protein; 6.2 mg Iron; 9.2 mg NE Niacin; 1.2 mg Vitamin B6; 4.2 mcg Vitamin B12; 8.5 mg Zinc; 45.5 mcg Selenium; 296.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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