Pre-heat an outdoor grill over medium heat and place a well-oiled cast-iron griddle on one half of the grill.
Prepare the food for the grill, starting with cooking the rice according to package instructions. Whisk eggs in a mixing bowl and add all the rice slowly ensuring to not scramble the eggs. Season with salt and pepper. Form the rice/egg mixture into cakes and set aside on a parchment lined baking pan until use.
Prepare the chicken by slicing the chicken in half, leaving a henge. Roll aluminum foil pieces to fit inside the middle of the chicken. Set aside on a plate or pan until use.
Combine all the diced vegetables into a bowl in preparation for cooking.
Place the rice cake prep on half of the griddle leaving space for the diced vegetables. Press gently on the rice cakes with a spatula. Oil the back of the spatula if sticking happens. Place the chicken on the grill grates beside the griddle.
Grill everything within 15-20 minutes. The chicken should reach an internal temperature 165°F. The cakes will be golden toasty on both sides and will grill for about 3-5 minutes. The vegetables should be tender with a slight char and will grill for about 5 minutes.
Serve the chicken tacos by filling the middle of each chicken breast with the corn mixture, cheese and cilantro. Enjoy with salsa and the rice cakes.
Heat sausage patties according to skillet instructions, set aside keeping warm.
Combine one egg and 1 teaspoon of cream together in a small mixing bowl and whisk well.
Cook in a well-oiled skillet over medium heat, pushing the egg mixture in a thin layer around the skillet until cooked throughout.
With a spatula, fold the egg into layers and top with cheese. Repeat with remaining eggs.
Sandwich sausage with egg and cheese between toasted English muffins.
Strawberry French Toast & Sausage
Brioche bread slices soaked in a vanilla egg mixture and toasted golden with turkey sausage patties and served with strawberry butter, fresh strawberries and maple syrup.
Heat sausage patties according to skillet instructions, set aside and keep warm.
Combine eggs, cream, vanilla and honey in a mixing bowl.
Heat a well-oiled skillet over medium heat. Soak each bread slice in the mixture and toast in the skillet until golden brown on both sides. Repeat with remaining bread slices.
Combine the butter and jam together until well incorporated, refrigerate.
Serve the sausage with hot French toast, strawberry butter, maple syrup and strawberries.
Southwestern Sausage Bake
Red bell peppers with yellow onions mixed with pepperjack cheese, corn and black beans in fluffy eggs topped with pork sausage and baked golden in a tortilla crust. Served with pico de gallo.
Preheat oven at 400º Prepare a baking pie dish with parchment paper sprayed with cooking spray. Place the 5 tortillas around the edge of the dish and one in the middle.
Heat sausage patties according to skillet instructions, set aside and let cool.
Cook pepper, onion, corn and beans in the skillet for 3-5 minutes. Set aside and let cool.
Combine the eggs and cream in a mixing bowl and whisk well with cheese. Fold in the vegetables. Pour over the tortillas.
Place the sausage patties in a ring in the egg mixture.
Bake for 30-35 minutes. Serve with fresh pico de gallo.
Mediterranean Turkey Sausage Frittata Cups
Spinach, sun-dried tomatoes and feta cheese wiped in egg whites and topped with turkey sausage patties baked golden in muffin cups. Served with tzatziki sauce.
