Name: Sausage and vegetable egg scramble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, diced small; 2 tsp olive oil; 4 oz turkey breakfast sausage links, casing removed and crumbled; 4 large egg whites; 1 large egg; 1/2 red bell pepper, diced; 1 oz fresh spinach, chopped; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

577 calories

Protein: 43g; 30% of calories
Carbs: 40g; 28% of calories
Fat: 26g; 42% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a nonstick skillet over medium heat. Add the diced potatoes and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the potatoes are tender and golden brown. Remove from the pan and set aside.
In the same skillet, add the remaining oil and the crumbled turkey sausage. Cook for 5 to 6 minutes, breaking the meat apart with a spatula, until browned and cooked through. Done when browned throughout, 165°F.
Add the diced bell pepper to the skillet with the sausage. Cook for 3 minutes until softened. Add the spinach and cook for 1 minute until wilted.
In a small bowl, whisk the whole egg, egg whites, remaining salt, and black pepper. Lower the heat to medium-low. Return the potatoes to the pan and pour the egg mixture over the sausage and vegetables. Cook, stirring gently, for 3 to 4 minutes until the eggs are set but still moist. Done when whites and yolks are set, 160°F.

Nutrition

Ingredients

Instructions

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