Chicken Sausage Cheesesteak Omelet

Chicken Sausage Cheesesteak Omelet

Breakfast Idea for Breakfast Sausage

A lighter take on a classic Philly cheesesteak, this omelet is stuffed with all-natural chicken sausage, mushrooms and green peppers.

Chicken Sausage Cheesesteak Omelet
10 mins
Prep Time
20 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients

All Natural Golden Brown® Breakfast Chicken Sausage Links

2 tablespoons

Butter, divided

1/4 cup

Mushrooms, sliced

2 tablespoons

Green Peppers, chopped

2 tablespoons

Red Onion, chopped


Small Garlic Clove, minced



Kosher salt and ground black pepper

3 tablespoons

Shredded Provolone Cheese


  1. Cook sausage links according to package directions. Cool slightly and chop into small pieces; set aside.

  2. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium high heat. Add mushrooms, green peppers, red onion and garlic. Cook until vegetables are tender, about 3 minutes. Remove from skillet and set aside. Wipe skillet clean.

  3. Whisk eggs with pinch of kosher salt and black pepper. Melt remaining butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes.

  4. Arrange sausage, vegetables and cheese on one half of omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate and serve immediately.

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