Chicken Sausage Breakfast Sandwich

Chicken Sausage Breakfast Sandwich

In my humble opinion, Sundays are the best day of the week. And I don’t like to waste a minute of it. My perfect Sunday starts with my favorite hike – a nice 5 mile loop near the former NIKE Missile Control Center – which earns me enough burned calories to splurge with a yummy breakfast sandwich, which is probably why my favorite meal is brunch. Whether it’s crispy buttered toast paired with a veggie scramble or a meaty, cheesy, breakfast sandwich with a dash of hot sauce, I am a happy gal. My signature breakfast sandwich includes a perfectly fried egg, just waiting for the yolk to crack. I mean what is more visually appealing than the ooey gooey yolk just waiting to be sopped up by the rest of your delicious sandwich.

Chicken Sausage Breakfast Sandwich

ingredients:
2 Jalapeno chicken sausages
2 Half-baked Panini Rolls
1/4 cup Mozzarella cheese
2 Eggs
2 teaspoon pesto
handful of arugula

Chicken Sausage Breakfast Sandwich

directions:
Preheat oven to 425 degrees. Bake panini rolls for 6 minutes. While panini rolls are baking, slice each sausage into 3 pieces. Warm precooked sausage in the oven for 6 minutes.

Once the rolls have finished baking, slice in half. Coat each cut side with pesto, sprinkle top half of the roll with mozzarella cheese and return both halves to the oven to toast and melt the cheese, about 2 minutes.

While the cheese is melting and rolls are toasting, fry two eggs over medium heat. Once the eggs are finished cooking, assemble your sandwich-add sausage on top of the pesto coated toast, top with fried egg. Sprinkle arugula on top of the melted cheese toast and combine halves to create one delicious sandwich.

Serves 2 // 380 calories

Chicken Sausage Breakfast Sandwich

Tomato, Beet and Burrata Salad

Tomato, Beet and Burrata Salad

Okay, so I have been seeing people post about spirit animals for the last couple of weeks. Personally, I have no idea what my spirit animal would be. I draw a blank even thinking about the topic. But if a meal could be a spirit animal, I hit the nail on the head. Seriously, this salad is light yet filling, complete with savory and sweet, and who can resist creamy burrata cheese? Am I right or am I right? It’s got all my favorite Italian inspired elements – cheese and pesto – plus, a sweet surprise with the beets and balsamic. I could probably eat this salad every single day and not get sick of it. Although, I’m sure my waist line wouldn’t appreciate a daily dose of burrata, my taste buds certainly would ;]

Tomato, Beet and Burrata Salad

ingredients:
1 tomatoe on the vine
3 beets, cooked, skins removed
1 ball of Burrata cheese
1/2 cup arugula
pinch flaked salt
ΒΌ teaspoon cracked pepper
1 teaspoon olive oil
1/2 tsp pesto
1 teaspoon balsamic vinegar

Tomato, Beet and Burrata Salad

directions:
Combine pesto and olive oil, and set aside. Slice the burrata cheese into Β½ inch this slices, and arrange on a platter. Drizzle half of the pesto oil over the burrata slices.

Slice the beets into wedges and toss with a little olive oil, balsamic, salt and pepper. Arrange on the platter.Cut tomatoes into wedges, arrange on the platter with a pinch of flaked salt. Toss the greens in the remaining pesto oil and top the salad. Sprinkle with freshly cracked pepper.

Tomato, Beet and Burrata Salad