Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"The dog's kennel is not the place to keep a sausage." -Danish Proverb

The refrigerator light goes on...

This recipe came out of a rice dish that I had in Chile for breakfast. We don't think about rice as a starch for breakfast, but this is a great weekend brunch dish.

I use Applegate Farms Natural Chicken and Sage breakfast sausage. We have put these to our tasters and they came out head and shoulders above any other that we have tasted. The sage flavor is great. If they are not available to you, the key is to look for a sausage that is about 100 calories in an ounce and a half. Look closely at the amount of sodium, too.


Breakfast Risotto

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied or halved. This recipe does not make very good leftovers.


  • 4 small breakfast sausage links (about 2 1/2 ounces)
  • 1 medium onion (diced)
  • 1 small red bell pepper (diced)
  • 1/2 cup Arborio rice
  • 3 cups water
  • 1/4 tsp salt
  • fresh ground black pepper (to taste)
  • 1 tsp olive oil
  • 2 large eggs

Cut the sausage into a fine dice.

Place a medium skillet over medium heat and add the sausage.

Cook, stirring continuously, until lightly browned.

Add the onions and cook for about 5 to 7 minutes until they begin to brown.

Add the diced peppers and cook for about 2 minutes. Stir frequently.

Add the rice and cook for one minute. Stir continuously.

Add the water, salt and pepper.

Adjust the heat until the rice is simmering. Cook for about 15 to 20 minutes, until the water is evaporated and the rice is not grainy. If you need to add more water, add it about 1/4 cup at a time.

When the rice is nearing being done, put a small skillet over medium-high heat. Add the olive oil.

When the pan is hot, add the eggs and cook to your desired doneness - sunnyside up, over easy, or scrambled.

Serve each serving of the risotto topped with one egg.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 330 Calories from Fat 82
% Daily Value
Total Fat 8g 15%
    Saturated Fat 1g 6%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 57mg 19%
Sodium 411mg 17%
Total Carbohydrates 48g 16%
    Dietary Fiber 3g 11%
    Sugars 4g
Protein 13g
Vitamin A 23% Vitamin C 86%
Calcium 4% Iron 17%
Vitamin K 4 mcg Potassium 331 mg
Magnesium 32 mg