Cook the chicken sausage in a skillet until cooked through; follow the package directions if starting with raw sausage. Transfer to a plate.
Whip the two separated whites with the liquid egg whites to soft peaks. Beat the yolks separately, then fold them gently into the whites.
Warm a lightly oiled nonstick skillet over medium-low heat. Add the egg mixture, cover, and cook for about 4–5 minutes until the base sets.
Add the sausage and cheese. Cover for another 2–4 minutes, or until the egg is fully set and the filling is hot. Fold and finish with seasonings and optional herbs.
Choose sausage and a cheese alternative that meet your dietary needs. A dairy-free cheese swap changes protein and other nutrition values.Estimated nutrition is for the full single serving shown. Calculated with two whole eggs, the listed egg whites, chicken sausage, dairy cheddar and one teaspoon of oil.Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Flavor, texture and melting can vary by product.Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them.