Sunday Breakfast

I usually eat half of an avocado and some gluten free granola with soy milk for breakfast.  But I like to get a little more creative and involved on the weekends.  I also try to eat one egg on the weekends, in hopes that my body will be “less” allergic to them in the future.  I can handle one egg, but am scared to try more.  So, with my one egg indulgence, I made a sausage and egg scramble that was scrumptious on this lazy Sunday morning!

Basil and Apple Sausage Scramble

Pieces:

1. one quarter cup onion, chopped
2. one tsp. vegan butter
3. salt and pepper, to taste
4. one chicken apple sausage (cooked), cut into small pieces
5. one egg
6. one half tsp. smoked paprika
7. 2 tbsp. goat cheese
8. 1 basil leaf, chopped

Process:

1. In a saute pan, add the onion, butter, and salt and pepper over medium heat.  Saute until onion is soft.
2. Add the sausage and saute just another minute or two, until the sausage is browned.
3. Add the egg, and stir to get the egg scrambled and cooked.  Reduce heat to low.
4. Sprinkle with smoked paprika.
5. When cooked through, pour into serving bowl.
6. Add the goat cheese and chopped basil.
7. Give it a stir and serve hot.

Happy Allergy Free Breakfasting!