NUTRITION

SERVINGS

INGREDIENTS

3 large eggs (150g total)

1 turkey sausage link (85g)

200g red potatoes

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp paprika

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Rinse and dice the red potatoes into small cubes.

• 2

  In a bowl, toss the diced potatoes with olive oil, salt, pepper, and paprika until evenly coated.

• 3

  Spread the potatoes on a baking sheet in a single layer and roast in the oven for 20-25 minutes, turning once, until they are golden and crispy.

• 4

  While the potatoes are roasting, slice the turkey sausage into rounds and set aside.

• 5

  Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until well combined.

• 6

  Heat a non-stick skillet over medium-low heat. Add the turkey sausage slices and cook for 3-4 minutes until they are heated through and lightly browned. Remove them from the skillet and set aside.

• 7

  Using the same skillet, pour in the eggs and gently stir with a spatula, continuously scraping the bottom of the pan to achieve a creamy scramble. Cook until the eggs are softly set but still moist.

• 8

  Fold the turkey sausage back into the scrambled eggs, sprinkle with fresh chives, and remove from heat.

• 9

  Serve the scrambled eggs and sausage alongside a generous portion of crispy roasted breakfast potatoes.