- 1 (8 ounce) package al fresco® Apple Maple Chicken Breakfast Sausage, sliced 1/4 inch thick
- 6 large fresh eggs
- 1/4 cup nonfat milk
- 1/4 teaspoon freshly ground black pepper
- 6 whole wheat mini bagels
- 2 ounces shredded low-sodium Cheddar cheese
- 1/2 cup apple jelly (or apricot jam)
- Cooking spray
- In a small non-stick frying pan, gently brown the chicken sausage. Remove and keep warm.
- Crack the eggs in a small bowl, whisk with the milk and black pepper.
- Place a medium skillet that has been prepared with the cooking spray over medium heat. Scramble the eggs until done but still a bit soft (about 2 – 3 minutes.)
- While the sausage and eggs are cooking, prepare the mini bagels by toasting, and spread the top and bottom with the apple jelly.
- Divide the scrambled eggs and the cooked sausage on top of the jellied bottoms of the mini bagels.
- Top each egg portion with a sprinkle of the shredded cheddar cheese, then put the top of the bagel on the cheese to make the slider.