Chicken Sausage Breakfast Bread Pudding…super easy!
You have to love it when recipes off the top of your head come together perfectly. This surprisingly delicious breakfast treat is something I will be making many more mornings in the future, and quite possibly will be fixing these as easy breakfasts to take to work with me.
I’ve been doing my best to count my points with Weight Watchers, and this steers me towards making healthier recipes. I took a look in my pantry and came up with this little recipe….few ingredients, simply delicious.
Here locally I have access to a BJ’s Wholesale Club. They sell Harvestland Chicken Breakfast Sausages in their freezer section, which are only 3 points for 2 links. Not bad I’d say for something super flavorful. I’ve used these bad boys for breakfast and also the hub has prepared them in a marinara recently. They worked well for both breakfast and non-breakfast. Now, let’s get on to the recipe!
Chicken Sausage Breakfast Bread Pudding
***Makes four Jumbo Muffin sizes/4 servings – 6 WW points plus per serving (could lower the points by subbing egg whites)
- 6 Harvestland Chicken Sausage Breakfast links
- 5 eggs, scrambled together, uncooked
- 2 green onions, diced
- 2 Thomas’ Mini-Bagels, separated
In a jumbo muffin pan, the following goes in each one…
- Tear up one half of a bagel
- 1 1/2 sausage links, chopped up
- 1/4 of the diced green onions
Scramble the eggs together, and then equally pour them in the muffin tin on top of the bagel, sausage, and onion in each one.
Stir each of them around a bit to coat all of the bagel and sausage in the egg.
Bake at 375 degrees for 25 minutes, or until golden brown on top.