Recently I got invited by al fresco to join them for a glamping adventure in Ithaca, New York where I had the chance to participate in a super fun culinary adventure. We were divided into teams and participated in an “Iron Chef” like competition. I worked with Zippy from Champagne Living. She was a great partner and we got to bounce ideas off each other. We worked well together dividing up tasks and double checking of all the details. For the breakfast round of the competition, we came up with a Country Style Chicken Sausage Breakfast Sandwich and served it with a maple lemon fruit salad. I will share those breakfast recipes with you here.
Country Style Chicken Sausage Breakfast Sandwich Recipe:
This breakfast sandwich recipe is easy to make. We cooked everything up right on the grill since we were glamping but a stove would be even easier! The alfresco breakfast chicken sausage is fully cooked and it brings so much flavor to your breakfast sandwich. This recipe serves 4 (or more!). The judges thought the portion sizes were a little large but my husband would eat that right up.
Chicken Sausage Breakfast Sandwich Ingredients:
- 1 baguette
- 1 package of al fresco Country Style Chicken Sausage
(you could easily double this is you prefer two patties per sandwich)
- 2 shallots, peeled and diced
- 1/2 tbsp butter and 1/2 tbsp olive oil
- 8 eggs
- 1 tsp fresh jalepeno pepper, seeded and diced
- 1 avocado, sliced
- 4 cheddar cheese slices
- salt and pepper to taste
Chicken Sausage Breakfast Sandwich Directions
Grill or pan fry the al fresco Country Style Chicken Sausage about 4 minutes on each side until they start to get a little browned. This al fresco sausage is made with lean, skinless chicken meat and it has less fat and salt than pork sausage. It is also gluten free. While they are warming up, go ahed and start your eggs.
Put butter and olive oil in a large skillet on medium heat. Add diced shallots and saute until soft. Add diced jalepeno to the softened onions. Whisk eggs and pour into the skillet over the onions and jalepeno. Cover and let cook for about two minutes and then flip. When done, remove from pan. Salt and pepper to taste and divide into four portions.
Cut your baguette in half the long flat way. Grill or broil your baguette until it is has grill marks or is slightly browned.
Assemble your sandwich with baguette, eggs, chicken sausage, avocado slices, and cheese slices. Your chicken sausage breakfast sandwich is ready. It tasted great served with this simple maple lemon fruit salad that I created to add complementary flavors and colors to the breakfast plate.
Maple Lemon Fruit Salad Ingredients
- 1 mango, peeled and diced
- 1 cup of strawberries
- 1 cup of blueberries
- 1 tbsp lemon juice
- 2tbsp maple syrup
Maple Lemon Fruit Salad Directions
Mix all the ingredients together in a bowl and refrigerate until you are ready to serve. This Maple Lemon Fruit Salad goes great with the Chicken Sausage Breakfast Sandwich Recipe.
It was so much fun seeing what everyone came up with and which al fresco chicken sausage they chose to work with. There were 5 different chicken sausage recipes. The judges had their work cut out for them!
For more info on al fresco all natural chicken sausages, visit alfrescoallnatural.com
For more info on glamping in Ithaca, visit firelightcamps.com
And to see more fun photos of the glamping trip and the cooking competition, check me out on Instagram and/or search #glampalfresco
I’d love to hear your thoughts on the Chicken Sausage Breakfast Sandwich Recipe and see if you enjoyed it as much as the judges did. By the way, they loved that fruit salad recipe too!