LJ’s Skillet Breakfast
1.5 chicken sausage links
1 bell pepper sliced
1 cup of Vidalia onions sliced
3/4 cup of cooked potatoes
1 teaspoon of olive oil6
Place the olive oil into a skillet and heat. Add in the onions and peppers, cover and sauté for a few minutes or until softened. Stir occasionally. In the meantime chop up the chicken sausage. Add the chicken sausage to the pot. Allow the sausage to brown. Add in the potatoes. Cook, stirring occasionally, until warmed through. Season to taste.
WW SP = 9
It doesn’t matter whether you use green, orange, red or yellow bell peppers. Either color will do. Red, yellow and orange bell peppers, however, have beta carotene and higher levels of Vitamin C than their green counterparts.
I don’t like eggs unless they’re hard-boiled, so I used only the chicken sausage for my protein in this skillet. You could, however, use eggs or egg whites for protein and add those to the skillet. You could also use less sausage in that event. That would affect your point calculations.
I used Alfresco All-Natural Roasted Pepper and Asiago chicken sausage in this recipe; however, you can use whatever flavor of chicken sausage you like. Also, turkey sausage links work just as well in this recipe.
This recipe gave me 1 vegetable serving (the bell pepper). You could increase the veggie servings to 3 by adding in a cup of sliced cherry tomatoes or mushrooms to the skillet.