Chicken Breast Sausage Egg Roll

Name: Chicken Breast Sausage Egg Roll
Total time: 15 min
Yield: 229 g
Ingredients: Sangha Cheese High-Protein Cheese 18 g; Fresh Cabbage 50 g; Fresh Egg 110 pcs; MyNormal Mustard 20 spoon; Tomato Ketchup 30 serving; Salt 1 serving (1/3 tsp)

Cook 15 min Difficulty HARD 292 kcal

#diet #high protein #low carb #low calorie

Chicken Breast Sausage Egg Roll finished dish

Ingredients

Main ingredients

Sangha Cheese High-Protein Cheese 18 g
Fresh Cabbage 50 g
Fresh Egg 2 pcs

Seasonings/Sauce

MyNormal Mustard 20 spoon
Tomato Ketchup 30 serving
Salt 1 serving (1/3 tsp)

Nutrition summary

Carbohydrates 20.55 g 28%

Protein 20.27 g 27%

Fat 14.94 g 45%

Serving size 229g

Cooking steps

1

Finely chop the chicken breast sausage.
2

Beat the eggs in a bowl and season with salt.
3

Add the chopped sausage to the beaten eggs and mix well.
4

Heat oil in a pan and pour in the egg mixture. Cook over low heat.
5

When half-cooked, gently roll up the egg until fully cooked.
6

Cut into bite-sized pieces.

Chicken Breast Sausage Egg Roll

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