Breakfast Featured Main Dishes Recipes

Chicken Sausage, Tomato and Green Onion Wraps

Sausage, Green Onion and Tomato Wrap from


If you like quiche, omelets, breakfast burritos, or breakfast for dinner, you should give this Sausage, Tomato, and Green Onion Wrap a try. It’s quick and easy, healthy, inexpensive and is great for breakfast, lunch or dinner. We went with sausage, tomato and green onions but you can switch those out for any meats and/or veggies that you like. If you think of it as a handheld omelet, it’s easy to come up with ingredient combinations that you will love.

This is probably the first recipe that Michael and I disagreed on since we launched Jason’s Cooking. Michael liked it and I wasn’t a huge fan – mostly because I found it bland and boring. I’m not going to write this recipe off completely because I do think it has potential…I’m just not in a hurry to make it again. Next time I will definitely add cheese!!

The RecipeRecipe
Chicken Sausage, Tomato and Green Onion Wraps
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • 1 Tbs Butter
  • 6 Eggs
  • ¼ Cup Milk
  • 2 Green Onions, Sliced
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 2 Chicken and Apple Smoked Sausages
  • ¾ Cup Cherry Tomatoes, Quartered
  • 4 Whole Wheat Wraps
  1. Melt the butter in a medium-sized non-stick pan over medium heat.
  2. In a large bowl, beat the eggs, milk, salt, and pepper until they are well scrambled.
  3. Split the sausages in half lengthwise and then cut into ¼ inch thick slices.
  4. Add the sausage and the green onions to the egg mixture and pour it into the pan to cook. Leave the eggs alone for about a minute so that the bottom layer can set up a bit.
  5. Using long strokes with a rubber spatula, gently push the eggs around every 30 seconds or so. Don’t fuss with them, you’re looking for big, creamy curds.
  6. The eggs are done when they set and still look a little moist (about 3 minutes). Stir the tomatoes into the egg mixture, and remove the pan from the heat.
  7. Divide the egg mixture among the 4 wraps, wrap them up like a burrito and serve!
Tips and TricksTips and Tricks

Remember: if your eggs look done in the pan, they’ll be overcooked on the plate. Take them off the heat when they still look a tiny bit moist and let carryover cooking do the rest.

Feed the FreezerFeed the Freezer

This recipe is the epitome of quick and easy so freezing isn’t necessary.

Fun FactsFun Facts

Michael doesn’t like uncooked tomatoes but he loves green onions.

Breakfast Featured Recipes

Eggs Benedict

Eggs Benedict


Eggs Benedict is the Beef Wellington of brunch foods. It seems mysterious and elusive to the home cook and can be super intimidating. While the components are simple enough, poached eggs can be finicky and how many of us have ever made a hollandaise before? I’m here to tell you that I made it (proof is above) and impressed a brunch crowd and you can too!

This recipe is adapted from Alton Brown’s recipe. I also highly recommend watching the Good Eats episode about eggs benedict for a visual guide on how to make this persnickety brunch staple.

The RecipeRecipe
Eggs Benedict
Prep time
Cook time
Total time
Recipe type: Brunch
Serves: 4
  • For the Poached Eggs
  • ¼ Cup White Vinegar
  • 1 tsp Kosher Salt
  • 8 Eggs
  • For the Hollandaise
  • 3 Egg Yolks
  • 1 Tbs Water
  • ¼ tsp Kosher Salt
  • ½ tsp Ground Red Pepper
  • 3 Tbs Fresh Lemon Juice
  • 2 Sticks of Butter Cut into 1 Tbs Pieces
  • ¼ tsp Sugar
  • For the Benedicts
  • 4 English Muffins
  • 8 Pieces of Canadian Bacon
Poach the Eggs (if you’re cooking for a crowd, you can do this the night before)
  1. In the bottom of a large pot, put 4 small custard cups. Fill the pot with water so that the water line is about ¼ of an inch above the tops of the cups, add the vinegar and salt and bring to a boil.
  2. When the water begins to boil, crack an egg into another custard cup and carefully put it into one of the cups in the pot. Repeat with 3 of the remaining eggs cook for 5 minutes.
  3. Using a slotted spoon, remove the eggs from the water and place in a large bowl filled with ice and water to hold them until you’re ready for breakfast.
  4. Repeat the poaching process with the remaining 4 eggs and place them in the ice bath too. Put the bowl with the ice and the poached eggs in the refrigerator and hold for up to 12 hours.
Make the Hollandaise
  1. Take a deep breath and get all of your ingredients ready. Making sure everything is measured and ready to go is critical for this hollandaise recipe. This process will take about 15 minutes of constant vigorous whisking.
  2. In a small saucepan away from the heat, whisk the egg yolks, water, salt and red pepper together for about a minute.
  3. Set the burner to medium low heat and begin to gently heat the eggs, whisking the entire time. Once you start making this, you can’t stop whisking or you’ll wind up with scrambled eggs.
  4. Keep the eggs on the flame for 10 - 15 seconds and then take it off. Put the eggs back on the flame and then take them off again, repeating this on the flame and off the flame thing for about 3 minutes – whisking the whole time.
  5. Now start adding the butter, one piece at a time, while whisking and alternating on and off the flame, letting it melt before adding the next piece. Whisk, butter, flame, whisk, off flame, whisk, butter, repeat.
  6. When you’ve added half of the butter, put in the lemon juice and then keep going with the remaining butter until it’s all melted into the sauce.
  7. Once all of the butter is melted, take it off of the flame and whisk in the sugar.
  8. You’re done. Phew. It should look like a thin pudding.
  9. Put the hollandaise in a thermos and have a mimosa…you deserve one.
Make the Benedicts
  1. Preheat the broiler and bring a large pot of water to a boil over high heat.
  2. Split the English muffins in half and toast under the broiler for 3 – 5 minutes until they’ve got some color. Don’t forget about them or they will burn.
  3. Stack the Canadian bacon on a plate and put it in the microwave for 1 minute to heat it through
  4. Place 2 halves of English muffins on each plate and top each with a slice of Canadian bacon.
  5. Once the water boils turn remove from the heat and gently place the poached eggs in the hot water to heat through. Let them hang out in the water for a minute or two to heat through and then place one egg on each benedict.
  6. Drizzle on some hollandaise and enjoy!
Tips and TricksTips and Tricks

Make the poached eggs ahead of time to give you some breathing room before your brunch crowd arrives. They’ll hold in an ice bath in the refrigerator for a day so you can do them the night before and reheat them when you’re ready to serve.

The Eggs Benedict episode of Good Eats is filled with loads of tips and tricks for the hollandaise. I watched it before I made this recipe and I’m really glad I did.

Feed the FreezerFeed the Freezer

You can freeze unshelled eggs, Canadian bacon, and English muffins. You probably shouldn’t freeze a completed eggs benedict though. Frowny Face.

Fun FactsFun Facts

Over the course of her life, an average hen will produce about 320 eggs and one poulet basquaise.

Appetizers Featured Jason's Favorites Michael's Favorites Side Dishes

Bacon and Green Onion Deviled Eggs

Bacon and Green Onion Deviled Eggs

BackgroundI saw Lizzy Proctor eating eggs with the Devil!

I love deviled eggs! For as long as I can remember, they’ve been a staple at holidays and family gatherings. They are also one of the first things that Nanny let me make by myself for said holidays and family gatherings when I was a kid. Looking back, that could have a lot to do with her not wanting to peel the eggs, but I digress.

A couple of years ago, Michael and I went to a great southern place in Atlanta called JCT Kitchen and ordered the deviled egg appetizer. Their eggs came with shaved ham on top and that’s when I decided it was time to tinker with my deviled egg recipe. I changed the yellow mustard to Dijon and added bacon and green onions and came up with the best deviled eggs in the history of deviled eggs – in my humble opinion.

Also – you should eat at JCT Kitchen when you’re in Atlanta.

The RecipeRecipe
Bacon and Green Onion Deviled Eggs
Elevate your deviled eggs with bacon and green onions!
Recipe type: Sides
Serves: 8 - 10
  • 5 Eggs
  • ¼ Cup Mayonnaise
  • 2 tsp Dijon Mustard
  • 1 tsp Sweet Pickle Relish
  • ¼ tsp Black Pepper
  • 2 Slices of Bacon, Cooked Crisp and Crumbled
  • 2 Tbs Green Onions, Sliced into ¼ in Rounds (see picture)
Boil the Eggs
  1. In a large pot, bring enough water to fully cover the eggs to a boil.
  2. Once the water is boiling, take the eggs out of the refrigerator and gently lower them into the boiling water
  3. Reduce heat to a simmer and cook for 12 – 14 minutes.
  4. Fill a large bowl with ice and water to create an ice bath. Once the eggs are done, move them directly into the ice bath too cool completely (at least 15 minutes).
  5. Once the eggs have cooled, peel them under cool running water.

Devil the Eggs
  1. Slice the peeled eggs in half and put the yolks in a medium bowl.
  2. Using the back of a fork, break up the yolks into a powder
  3. Add in the mayonnaise, mustard, pickle relish, and pepper and mix thoroughly to combine.
  4. Fold in the bacon and green onions, reserving a bit to sprinkle over the top of eggs.
  5. Put the filling in a zip-top bag and move it down to one of the bottom corners. Snip off the corner to create a piping bag and pipe into the reserved egg halves.
  6. Top the finished eggs with a bit of the reserved green onions and crumbled bacon.
Tips and TricksTips and Tricks

Serious Eats did a great Food Lab about the best way to boil an egg so that it’s easy to peel and I can tell you it work.  Basically, you want to take the egg out of the refrigerator and put it directly in the boiling water to cook. This does a bunch of sciency stuff that you can read about here and makes the eggs a lot easier to peel. They won’t all be perfect but most of them will be.

Feed the FreezerFeed the Freezer Make Ahead Tips

These aren’t really suitable for freezing but you can boil the eggs, and mix up the filling (minus the bacon and green onions) a day or two ahead and storing in the fridge. When you’re ready to serve, mix in the crumbled bacon and green onions, pipe the mixture in the eggs, and serve.

Fun FactsFun Facts

Very fresh (less than a week old) eggs are harder to peel than eggs that have been sitting around for a while – it’s true. The eggs in your grocery store, however, take up to 30 days to be packaged and shipped so you should feel free to boil them without aging them. Looking for an earlier expiration date is not going to hurt anything but it’s not really necessary.