Grilled potatoes, omelet and sausage breakfast on George Foreman Grill

Oh boy... do I have a recipe for you! If you're a fan of omelets, homestyle potatoes, and delicious sausage, this recipe is for you. To reduce the calories, I use an egg substitute, which keeps this breakfast to the 500 calorie level, yet retains delicious flavor. The recipe is for a George Foreman grill, with a griddle attachment, but you can easily substitute any griddle, or frying pan.

Special tools: George Foreman Grill, with griddle attachment, or any griddle or frying pan
Preparation time: About 5 minutes
Cooking time: About 12 minutes
Yield: 1 serving

Required Ingredients:
1/3 cup egg substitute, such as Eggbeater, or Sunnyside brand Real Egg Product
2 Johnsonville brand Vermont Maple Syrup breakfast sausage links; see text
1/4 cup Kraft brand Shredded Mexican Cheese, or substitute brand of your choice
1 red potato, medium sized, diced; see text
1/4 cup white onion, diced; see text
1 jalapeño pepper, diced; see text
1 clove garlic, finely diced
1/4 fresh avocado, diced
Olive oil, as needed
Canadian steak seasoning, salt and pepper to taste

Heat George Foreman Grill, using griddle attachment, to operating temperature. Use high setting. Coat lower griddle surface with olive oil. As grill is heating, dice medium-sized red potato into chunks, about 1/2" by 1/2." When grill reaches operating temperature, place potato chunks on griddle surface and coat with olive oil. Sprinkle Canadian seasoning, salt and pepper on potatoes. Close grill.

Photo: Potatoes, sausage and omelet are cooking on the grill. Omelet is ready to turn over, and the feat was accomplished immediately after this photo was taken.

While potatoes are cooking, dice jalapeño pepper and white onion. Pepper should be cut into strips, about 1/4" by 1/2" wide, and white onion should be cut into pieces about 1/2" by 1/2"; see photos. Dice avocado into pieces about 1/4" by 1/4." Sizes aren't critical, as its up to individual preference. Whatever size you choose, the onion, pepper and avocado slices should be about the same size, to establish uniform cooking.

After potatoes have cooked 6 minutes, open grill and add cut onion, garlic and peppers. Place sausage links on grill. Close grill.

Three minutes later, open grill and place egg substitute on griddle surface. Egg product will cover about half of the grill. Sprinkle salt and pepper on egg product, close grill, and allow to cook for about a minute and a half. Open grill, place shredded cheese and avocado over 1/2 of egg mixture, fold remainder of egg product over cheese and avocado. Turn sausage links. Stir and mix potato and vegetable mixture. Close grill.

Meal should be ready in about 1-1/2 minutes. Omelet should have faint grill marks, and potatoes should be golden brown on all sides; vegetables should have grill marks. Remove from grill and serve immediately.

Photo: Johnsonville sausage links, homestyle potatoes and a delicious avocado omelet are ready for breakfast. Note the grill marks on the omelet.

Any variety of sausage, either links, or patty will work, but this recipe calls for Johnsonville Vermont Maple Syrup breakfast sausage links, as they're my favorite. Any sausage will work, or you can use bacon, or any meat of your choice. Another really great option is to serve cooked salsa, such as my Ranchero Sauce, on the omelet and the potatoes, to give the breakfast a very distinctive south of the border taste. As you can ascertain, the sky is the limit with this delicious breakfast recipe. Enjoy!

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