YOUR SOLIN GENERATED RECIPE
Jalapeño Cheddar Bratwurst & Egg Scramble
Sautéed jalapeño cheddar bratwurst and crisp red peppers folded into fluffy eggs and velvety cottage cheese for a savory, protein-packed breakfast scramble.
INGREDIENTS
0.5 link Jalapeño Cheddar Bratwurst
0.5 medium Red bell pepper
0 tsp Avocado oil
2 large Eggs
0.5 cup Black beans
0.5 cup Cottage cheese
100 gram Fresh cilantro
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Slice the jalapeño cheddar bratwurst into 1/4-inch thick rounds and finely dice the red bell pepper.
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the sliced bratwurst and diced bell pepper to the skillet, sautéing for 4-5 minutes until the sausage is browned and the peppers have softened.
While the sausage cooks, crack the eggs into a small bowl and whisk together with the sea salt and black pepper.
Rinse and drain the black beans, then add them to the skillet to warm through for about 1 minute.
Reduce the heat to medium-low and pour the whisked eggs into the skillet, stirring gently with a silicone spatula to form soft curds.
Just before the eggs are fully set, add the cottage cheese to the pan and fold it in gently until the mixture is creamy and heated through.
Remove the skillet from the heat and stir in the fresh cilantro before serving immediately.