How to Make a Quick and Easy Breakfast of Sausage and Pancakes

Are you one of those people who has trouble getting started in the morning? Get a coffee pot with a timer, prepare it the night before and having your coffee waiting when you get up. Then make some Chicken Apple Sausage and make pancakes with batter from your refrigerator. Both recipes are easy enough even for sleepyheads. This tasty healthy alternative to fatty pork sausage is easy to make and cooks in minutes. The Pancake Batter will keep up to a week in the refrigerator.

CHICKEN APPLE SAUSAGE

1 large Granny Smith apple, peeled, cored, diced
2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 lb lean ground chicken

In a large bowl, combine the apple, poultry seasoning, salt, pepper, and sage. Crumble the ground chicken over the mixture and mix well. Divide mixture into 8 equal parts and form into patties. Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the patties to the heated skillet and cook 5 to 6 minutes per side or until no longer pink and cooked through. Drain on paper toweling, if needed.

Per pattie: 92 calories, 4 g carbs, 9 g protein

You can freeze these patties either before or after cooking, if desired. Wrap individually for convenience.

REFRIGERATOR PANCAKE BATTER

2 cups all-purpose flour
4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

Enjoy!