Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Sausage Breakfast Skillet with Sautéed Tomatoes and Basil
Ingredients
- 3/4 Pounds red-skinned potatoes, cut into very thin wedges
- 1 onion, sliced
- 1 Teaspoon rosemary, dried or fresh
- 2 Tablespoons olive oil
- 12 Ounces Johnsonville Original Recipe Breakfast Sausage, divided
- 1 Cup grape tomatoes
- 2 eggs, fried, scrambled, or poached
- 1/3 Cup Gouda cheese, shredded
- 1/4 Cup fresh basil leaves, thinly sliced
- Salt, to taste
- Black pepper, to taste
Instructions
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