Beefy Breakfast Potatoes

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• 1 hr
• 4 SERVINGS
• 570 Cal
• 44 g Protein

Ingredients:

• 1 recipe Basic Country Beef Breakfast Sausage
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 3 cups fat-free milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 eggs, beaten
• 4 hot baked medium russet potatoes
• 1/4 cup chopped green onions

Cooking:

1. Prepare Basic Country Beef Breakfast Sausage.  Remove from skillet; keep warm.
   
   Basic Country Beef Breakfast Sausage:  Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.  Heat large nonstick skillet over medium-high heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Heat oil in same skillet over medium heat until hot.  Stir in flour; cook 4 minutes, stirring often.  Whisk in milk; bring to boil, whisking constantly.  Reduce heat; simmer 2 to 3 minutes until sauce thickens slightly, stirring occasionally.  Stir in sausage, salt and pepper; cook 1 to 2 minutes until beef is heated through, stirring occasionally.
3. Meanwhile, heat small nonstick skillet over medium heat until hot.  Scramble eggs to desired doneness.
Cook's Tip: You may substitute fried or poached eggs for scrambled eggs.
4. Cut potatoes in half, lengthwise; open and fluff potatoes with fork.  Divide sausage mixture evenly among potatoes.  Top with eggs and green onions.
Cook's Tip: You may substitute cooked hash browns, tater tots or another crispy potato product for baked potatoes.