Sunday Pancakes

This makes a special Sunday brunch: scrumptious pancakes topped with egg, sausage, and cheese.

PREP TIME: 20 MINUTES • COOK TIME: 10 MINUTES
4 SERVINGS (8 PANCAKES)

• PANCAKES
• 1 cup Atkins Quick Quisine^™ Pancake & Waffle Mix
• 4 eggs
• 2 tablespoons vegetable oil
• ²/₃ cup water

• TOPPING
• 6 breakfast sausage links, cut into ½-inch pieces
• 8 eggs
• salt and pepper to taste
• ½ cup grated cheddar cheese
• ½ cup sliced scallions
• ¼ cup sour cream

1. Make the pancakes: Double the pancake mix package recipe (using 4 eggs, 2 tablespoons oil, and ²/₃ cup water) to make 8 pancakes. Cook according to package directions, using a scant ¹/₃ cup batter for each pancake. Keep the pancakes warm.

2. Make the topping: Heat a skillet over medium heat and cook the sausage for 4 minutes, or until golden brown.

3. In a bowl, beat 8 eggs and season with salt and pepper. Add to the sausage and scramble to desired doneness.

4. To serve, place 1 pancake on each of 4 plates. Top with ¼ of the eggs and sausage. Sprinkle the cheese and half of the scallions over the eggs. Top with the remaining pancakes, 1 tablespoon of sour cream, and the remaining scallions. Serve immediately.

PER SERVING

carbs: 9.5 grams; Net Carbs: 6 grams;
fiber: 3.5 grams; protein: 40 grams; fat: 38 grams; calories: 537

PHASES 1–4