Name: Sausage and pepper egg scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey, patted dry; 2 large egg whites; 1 large egg; 1/2 cup English muffin, split; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 1/2 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground sage; 1/2 tsp fennel seed; 1/4 tsp red pepper flakes; 1 tsp hot sauce

Nutrition

Per serving

527 calories

Protein: 57g; 43% of calories
Carbs: 37g; 28% of calories
Fat: 17g; 28% of calories

Instructions

Prep 15 min · Cook 0 min

Heat half the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the bell pepper and onion and sauté for 4 minutes until softened and slightly browned.
Add the remaining oil and the ground turkey to the skillet. Season with half the salt, the black pepper, ground sage, fennel seed, and red pepper flakes. Cook, breaking the meat into small crumbles, for 5 minutes until cooked through and opaque. Done when opaque and cooked through, 165°F.
Whisk the whole egg, egg whites, and remaining salt in a small bowl. Lower the skillet heat to medium and pour the eggs over the turkey mixture. Cook, stirring gently, for 2 minutes until the whites are set and the eggs are no longer runny. Toast the split English muffin in a toaster while the eggs finish. Done when whites set and yolks soft.
Transfer the scramble to a plate and finish with a dash of hot sauce. Serve the toasted English muffin halves on the side.

Nutrition

Ingredients

Instructions

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