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Gluten-Free Chicken Breakfast Sausage Gravy with Roasted Potatoes and Scrambled Eggs

Whether you’re a busy professional, a parent on the go, or simply someone looking to start the day with a balanced meal, this recipe has everything you need to stay fueled and satisfied.
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Course Breakfast
Cuisine American
Servings 6

Ingredients
  

Gluten Free Gravy:

  • 1 lb ground chicken breakfast sausage removed from casing
  • 3 tbsp butter
  • 3 tbsp gluten free flour or cornstarch
  • 2 1/2 cups milk of choice (macros are based on 2%)
  • 1/4 tsp pepper
  • 1/4 tsp salt to taste
  • additional seasonings: garlic powder and onion powder to taste optional

Air Fryer Roasted Potatoes

  • 2 lbs red potatoes diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried thyme
  • salt + pepper to taste

High Protein Scrambled Eggs:

  • 10 large eggs• 1/2 cup low fat cottage cheese • 1 tbsp olive oil or butter• Salt and pepper to taste
  • 10 large eggs
  • 1/2 cup low fat cottage cheese
  • salt + pepper to taste

Let's Make It
 

  • Prepare the Air Fryer Red Potatoes
    1. Preheat your air fryer to 400°F (200°C).
    2. Toss the diced red potatoes in a bowl with olive oil, garlic powder, paprika, rosemary, salt, and pepper.
    3. Spread the potatoes in a single layer in the air fryer basket. Cook for 15–20 minutes, shaking the basket halfway through, until crispy and golden.
  • Make the Chicken Sausage Gravy
    1. Heat a large skillet over medium heat. Add the ground chicken sausage and cook until browned, breaking it into small pieces with a spatula. Remove the cooked sausage and set aside.
    2. In the same skillet, heat olive oil or butter over medium heat. Whisk in the gluten-free flour and cook for 1–2 minutes, stirring constantly, to create a roux.
    3. Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring until the gravy thickens (about 4–5 minutes).
    4. Add garlic powder, onion powder, salt, and black pepper. Stir in the cooked sausage. Adjust seasonings as needed. Keep warm on low heat.
  • Cook the Scrambled Eggs
    1. In a bowl, whisk the eggs with cottage cheese, salt, and pepper.
    2. Heat oil in a nonstick skillet over medium heat. Pour in the eggs.
    3. Gently stir the eggs with a spatula, folding and moving them as they cook, until they are just set but still soft (about 3–4 minutes).
  • Assembly and Meal Prep
    1. Divide the roasted potatoes, scrambled eggs, and chicken sausage gravy evenly among 5 meal prep containers.
    2. Store in the fridge for up to 4 days. Reheat in the microwave for 1–2 minutes or until heated through.
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