We’re always looking for creative grab and go breakfast ideas at our house so I was thrilled when The Daily Meal put out a Johnsonville® Sausage #backtoschoolbreakfast recipe contest. It gives me a chance to come up with a new idea and the competitive side of me loves a little game. So, what did I come up with? Breakfast Sushi.
We love Johnsonville® Sausage and my teenager drools every time we make their brats. For this recipe, I decided to try new flavor, Brown Sugar Honey. I fried my sausage in a large pan, cooked the hash browns and then made the scrambled eggs. Of course, I snuck a piece of sausage before I started to assemble my recipe. It’s delicious.
Originally, I planned to make my rolls with soy wrappers because they’re so pretty. However, they’re pretty flimsy. It wasn’t as easy as I first thought. In fact, I got a little frustrated trying to make my sushi rolls. So, I enlisted the help of my hubby (actually I kicked him out of bed begging for assistance) and we switched to Nori, seaweed wrappers because they’re a little thicker.
First, you place your Nori on the rounded side of the sushi mat. Then add your cooked hash browns as the base (since sushi usually has rice, I didn’t make the hash browns super crispy). Next, top it with scrambled egg and two links of Johnsonville® Sausage. You’re going to want to fill the wrapper liberally, like an enchilada. (The first couple of times we made them, they were a little wimpy). We added a little red pepper for color and flavor, but if you like spicy food, you could add some jalapeno for a little extra zip. Next you start rolling. Carefully.
Roll slowly to make sure that the breakfast sushi roll is tight. The first time, it may take a couple of times to get a pretty roll. However, if you don’t care about pretty, don’t stress. Only your family knows and they won’t tell.
The key to cutting sushi? A super sharp knife. We didn’t have one the first time and actually had to pause and break out the sharpener. You’re going to want to cut your roll in half and then in half inch slices. Plate it up and you’re ready to go. We served ours with a little fresh salsa, but you could eat yours just the way it is.
- Half a package Johnsonville® Sausage
- Two tablespoons vegetable oil
- A quarter of a package of frozen hash browns
- Four eggs
- Two tablespoons mayonnaise
- Quarter of a red pepper, sliced
- Three Nori wrappers
- Cook the sausage over medium low heat for 12-16 minutes. Set aside.
- Heat the vegetable oil in a pan over medium heat.
- Add the hash browns and cook until desired crispness. Set aside.
- Crack the eggs in a bowl.
- Add the mayonnaise and whisk until mixed.
- Cook the eggs over medium low heat until done. Set aside.
- Take one sheet of Nori and place it on your sushi mat.
- Press one third of your hash brown mixture onto the Nori.
- Top with one third of your scrambled eggs.
- Add two sausage links and two slices of red pepper.
- Roll your sushi until tight.
- Cut with sharp knife.
- Serve with salsa