Chicken Sausage Breakfast Burritos

I have been thinking lately, breakfast might be my favorite meal.  Not my weekday breakfast which consists of a Luna bar and iced latte every day.  No joke, every.single.day.  While that is pretty decent (otherwise why would I eat it every day) I'm a fan of weekend breakfast.  I have more time to make something, it could be sweet or savory or…both.  Either way, I love weekend breakfast.  

I made these breakfast burritos the other weekend and we fell in love.  I usually have some type of turkey sausage in the freezer or fridge for weekend breakfasts but I was all out.  What's a girl to do?  Well I found these chicken sausages in the freezer and bam, breakfast came together in a snap.  Of course you could substitute with any type of meat or leave the meat out all together.  I'm sure your family will enjoy these as much as we did.  

 Here is the type of sausage we used.  It was really good and slightly spicy.  NOTE: this is not a paid advertisement. I just actually liked these.

 Anyway, cut the sausage into small half moon pieces.  Set aside for the time being.

 Chop up an onion, red, white or green is just fine.

 Chop up a pepper as well.  I used a red bell pepper but you could use any type of pepper you prefer.

 Into a saute pan they go with a drizzle of oil.

 A quick stir and I let them cook for a little while

 Meanwhile, I started to work on the eggs.  I cracked 3 eggs into a medium bowl and seasoned with black pepper and seasoned salt.

 Once the peppers had a chance to cook a bit, I added the sausage to get some color on it.

 Then I got back to work on the eggs, I added a splash of milk as well and gave them a whisk.

 Into a sprayed skillet they go.

 On medium heat, I scraped, and scraped, and scraped the pan.  It is the secret to fluffy eggs….low, slow, and keep scraping.

 Like so.

 See!? Fluffy, delicious eggs.

 After the sausage has had some time to get color on it like so...

 Add the sausage, onion and pepper mixture to the eggs.

 Give them a quick toss and it's time to assemble.

Take a warm tortilla and layer in the eggs, sausage, onions and pepper.

 A sprinkle of cheese

 And drizzle of either taco sauce or salsa tops it off.

The perfect, portable weekend breakfast. 

Look at all that flavor. 

I love those because your can customize them to your likes and also to whatever you have in your fridge.  

Chicken Sausage Breakfast Burritos

Drizzle of canola or vegetable oil 

1/2 large onion (red, white or green), diced

1 pepper (red, green, yellow, orange, whatever you choose), diced

2 large links of sausage, cut into half moon pieces 

3 eggs

1/4 teaspoon seasoned salt

1/8 black pepper 

Splash of milk

Cooking spray 

4 tortillas (flour or corn)

1 cup Monterey Jack cheese (or whatever cheese you have on hand) 

Taco sauce or salsa for topping

Start by preheating a medium sized skillet on medium high heat, add the drizzle of oil.  Once hot, add the onion and peppers.  Sauté for 3 minutes or so or until they start to become tender.  

Meanwhile, whisk the eggs, seasoned, black pepper and splash of milk in a medium bowl.  Pour the eggs into a sauté pan on medium heat, sprayed with cooking spray.  Using a heat safe spatula, babysit the eggs and keep scraping, and scraping, and scraping until the eggs are fully cooked.  

While babysitting, add the chicken sausage to the pan with the onion and peppers and let cook on high heat to add a little color to the sausage.  

Once the eggs are cooked, add the sausage and veggie mixture to the eggs.  Stir to combine.  

To assemble the burritos, add the egg mixture to a tortilla, sprinkle with cheese and drizzle with taco sauce or salsa. 

Enjoy! 

Recipe by: Mrs. Schwartz 

Sausage, Potato and Beer Cheese Soup

I don't even know where to start with this soup.  It is so freaking good.  I made it on a whim on Sunday night and Mr. Schwartz and I were both blown away.  Like we actually didn't talk the whole time we scarfed it down.  I wish I was kidding.  

Surprisingly I made it with healthy(ier) things like skim milk, chicken sausage and low fat cheese.  I promise I doesn't taste low fat at all!  Also, it takes less than a half an hour to whip up.  Try this now and feel free to write me a handwritten thank you note with the tears of joy you shed while eating it. Yeah, it's that good.

Start by chopping up an onion.

Melt a little butter and pop it in a large Dutch Oven or soup pot.  Add the onions (not pictured) and saute for about 3 minutes or so.

This is the sausage I used.  Holy Moley you guys, I love this stuff. 

Cut it into cute little half moons.

Add the sausage to the pot and give it a quick stir.  Let this cook while you work on the potatoes...

Potatoes worked.  As in I peeled, washed and diced them up.

Add them to the pot as well.  Stir again.

Pour in some low sodium chicken broth.

And a bottle of beer.  Oh I love Spotted Cow.  My friend Amy hooked me up when she came back from Wisconsin.  My little bootlegger.  Shhh...don't tell anyone.

Cook for about 10 minutes or so, until the potatoes are tender.

Combine milk and flour to make a slurry and pour into the pot.  Give it a stir and it should thicken things up nicely.

Season with a little salt

And lots of pepper.

Add the cheese and that is it!

How easy is that!?

The answer is: easy.

And delicious.


Sausage, Potato and Beer Cheese Soup

1 tablespoon butter
1 medium onion, chopped
13 oz of smoked sausage (I used chicken sausage) cut into half moons
3 medium potatoes, peeled, washed and chopped
1 32 oz box of chicken broth
1 bottle of beer.  I loved the flavor Spotted Cow gave the soup.
1 1/2 cups milk (skim is totally okay!)
1/3 cup flour
2 cups sharp cheddar cheese + additional for topping (low fat is okay!)

Start by adding the butter and onion into a large Dutch Oven or soup pot on medium high heat.  Let saute for about 3 minutes.  Add the sausage and let cook for 3-4 minutes while you peel and chop the potatoes.  Add the potatoes, chicken broth and beer.  Let cook for about 10-15 minutes or until the potatoes are soft but not mushy.

Combine the milk and flour in a glass and make sure to use a fork to remove any lumps.  Pour into the pot and give it a good stir.  When it heats back up it will thicken the soup, be sure to continue to stir.  Once the soup is hot and bubbly again, add the cheese and stir until creamy and combined.

Garnish with additional cheese and enjoy!

Recipe by: Mrs. Schwartz

Creamy Pasta with Parmesan Italian Chicken Sausage

A little while ago I was contacted my Gold'n Plump and asked if they could send me a few samples of their new chicken sausages.  I said, "nah, that's okay, I hate free stuff."  Umm, just kidding.  I said hells yeah, send it over!  Or something like that.  

Last night I tried the Parmesan Italian Chicken Sausage and I have to say it is pretty stinking amazing.  It has tons of flavor without being overly spicy--kid friendly for those of you with little ones in the house.  My nieces would have loved this pasta or "noooodles" as they call it.  This really is a great weeknight meal since it came together in a matter of minutes as well.  

Be on the lookout as I'm going to be using a few other of their sausages in posts to come.  I'm looking forward to it since the sausage added so much to this dish.  

Here's the goods. I had these in the freezer to keep them fresh then defrosted them slowly in the microwave.  As you can see, they have less fat than traditional sausages and have no added hormones.  I heart Gold'n Plump

Okay, to work on the sausage, you will need to take the casing off.  Simply slice through the casing with a sharp knife and pull out the meat.  I rephrased that about 10 times and that's the only way I could word it.  Laugh all you want.

Pop the sausages into a large skillet.  I added a bit of canola oil because I wasn't sure if they would stick or not.  They didn't need the oil so you can skip that.

Brown the meat like you would ground beef.  Yeah, I know blurry picture, bear with me while I get used to my new camera. : )

Once the sausage is fully cooked, take it out and place it on a paper towel lined plate.

Dice up 1/2 of a red pepper (you will use it later) I actually did this while the meat was cooking--I'm a woman, I multitask. Hear me roar.

Add 1/2 an onion to the pan.

Let it cook up a bit then toss in 4 cloves of garlic.  Cook for about 2 minutes--be sure not to burn the garlic.

Toss in the red pepper and let it cook another minute or so.  I like the taste of fresh red pepper so I didn't cook the heck out of it.

Add some cream.  It is what I had on hand but I'm sure half and half or even fat free half and half would be just fine.

Bring it to a bubble.

Add some grated parmesan cheese.  Yes, I used the stuff in the green can--don't judge.

Let it bubble to thicken a bit.

Through the magic of the blog, noodle appear fully cooked.  Add them to the sauce.

Toss in the chicken sausage

Frozen peas.  No, you do not have to cook these before adding them, they cook in the sauce.

Stir it up and that's it!

Perfect weeknight pasta.

Top with additional parmesan cheese and a bit of parsley to fancy it up a bit. You know me + parm + parsley = love.

Come to Momma.

**Please note that Gold'n Plump gave me free samples (thank you) but the opinions are all my own, you can't by my love, baby**

Creamy Pasta with Chicken Sausage


1 package Gold'n Plump Parmesan Italian Chicken Sausages
1/2 onion, finely chopped
4 cloves garlic, finely minced
1/2 red pepper, chopped
2 cups cream or half and half
1 1/2 cups (or so) parmesan cheese + additional for garnish
1 lb penne pasta (or variety of your choice)
1 cup frozen peas
Parsley for garnish (optional)

Start by taking the casing off of the sausage, cut a long slit in the casing and pull out the meat.  Add this to a large skillet and cook as you would ground beef.  Once the sausage is fully cooked, remove from the pan and place on a paper towel lined plate.

**This is a good time to start boiling water for pasta**

Add the onion to the pan and cook for about 3 minutes.  After 3 minutes, add the garlic.  Cook for an additional 2 minutes.  Add the red pepper to the pan and cook for about a minute.

Add the cream to the skillet and bring to a slight bubble on medium heat.  Don't boil this.  Add the cheese once it comes to a bubble.  Stir and bring back to a slight bubble and let it thicken.

Add the cooked pasta, sausage and peas to the pan.  Toss to coat in the sauce.

To serve, plate the pasta and top with additional parmesan cheese and parsley.

Enjoy!

Recipe by: Mrs. Schwartz