Breakfast Sausage & Eggs

Chef Richard and Chef Vikki battle it out to see who can rehab the Gaudet family’s calorie-laden Breakfast Sausage and Eggs… without losing any of the delicious flavor!



Green Recipe 

This recipe is packed with delicious and nutritious ingredients like lean ground Turkey and fresh veggies. In a few steps, you’ll have a casserole that is easy as it is healthy. It’s a great dish to serve for your family or friends at breakfast, or for any brunch gathering.


Serves 6

Prep time: 15 minutes

Cook time: 45 minutes


For the toppings:

1 large whole grain tortilla
1 teaspoon olive oil
1 pinch of kosher salt
18 cherry tomatoes, cut in half
1 tablespoon balsamic vinegar
1 pinch of kosher salt
1 teaspoon olive oil
½ cup shredded low fat mozzarella
12 basil leaves


For the sausage:

8 ounces Jennie-O Lean Turkey Breakfast Sausage Roll (1/2 a package


For the eggs and veggies:

6 medium crimini or white button mushrooms
1 stalk of celery, roughly chopped
3 green onions, roughly chopped
1 cup shredded and firmly packed kale
3 tablespoons sundried tomatoes, precut packed in oil
1 tablespoon olive oil reserved from the sundried tomatoes
1 teaspoon kosher salt
3 whole eggs
9 large egg whites



Make the crispy tortilla topping:

Preheat the oven to 350°F.

Cut one whole grain tortilla into thin strips, about 1/4-inch thick. Toss with 1 teaspoon olive oil and a pinch of kosher salt.

Place the strips of tortilla onto a baking sheet, and put in the oven for 15 minutes, or until golden brown and crispy.


Marinate the tomatoes:

Cut 18 cherry tomatoes in half.

In a bowl, toss the cherry tomatoes with 1 tablespoon good balsamic vinegar, 1 pinch of kosher salt, and 1 teaspoon olive oil. Set aside and let the tomatoes marinate as you work on the other components.


Cook the sausage:

Into a mini-muffin tin (with ½-ounce cups) evenly divide the turkey sausage into the cups.

Bake the sausage in the muffin tin for 15-16 minutes, or until well done. Always cook turkey until it is well done, 165°F when tested with a meat thermometer.

Once cooked, reserve in a warm spot until you are ready to assemble and serve the casserole.


Chop and sauté the vegetables:

Roughly chop 1 stalk of celery, 3 green onions, and shred the kale so that it amounts to 1 cup when firmly packed.

Into a food processor, add 6 mushrooms, the chopped celery, the chopped green onions, 1 cup of shredded kale, 3 tablespoons of sundried tomatoes, 1 tablespoon olive oil from the jar of sundried tomatoes, and 1 teaspoon of kosher salt. Pulse the vegetables to roughly chop them into pea-sized pieces.

Add the chopped vegetables to a large non-stick skillet over medium-high heat. Sauté the vegetable mixture for 5 minutes, or until the vegetables are softened and tender.


Cook the eggs with the vegetables:

In a medium bowl whisk together 3 whole eggs, and 9 egg whites.

Pour the whisked eggs into the pan of cooked vegetables. Continue to cook over medium-high heat, stirring constantly with a rubber spatula to build a “fluffy curd”, about 2-3 minutes.


Assemble the casserole:

To assemble the final dish, use your favorite casserole dish. Layer the egg and veggie mixture on the bottom, then top with the warm cooked turkey sausage, and ½ a cup of shredded low-fat mozzarella on top of the sausage. Then, top the cheese with the marinated tomatoes, 12 fresh basil leaves, and the tortilla crisps.


Nutritional information: (per serving) 

Per Serving (1/6 of recipe)

Calories:          263.9

Total Sugars:      3.097 g

Total Fat:         13.2 g

Saturated Fat:     3.623 g

Cholesterol:       151.3 mg

Protein:           24.6 g

Carbohydrate:      13.4 g

Dietary Fiber:     2.301 g

Calcium:           140.1 mg

Iron:              2.292 mg

Magnesium:         39.9 mg

Potassium:         532.5 mg

Sodium:            861.6 mg