Name: Turkey sausage and egg scramble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3.5 oz red potatoes, diced into half-inch cubes; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/8 tsp black pepper; 4 oz turkey breakfast sausage links, casing removed and crumbled; 4 large egg whites; 1 large egg; 1.5 oz red bell pepper, diced; 1 green onion, thinly sliced

Ingredients

9 items

3½ oz red potatoes, diced into half-inch cubes
1 tsp extra virgin olive oil
½ tsp salt
⅛ tsp black pepper
4 oz turkey breakfast sausage links, casing removed and crumbled
4 large egg whites
1 large egg
1½ oz red bell pepper, diced
1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the black pepper. Spread them in a single layer with space between cubes and roast for 12 minutes.
Stir or flip the potatoes to ensure even browning. Roast for 10 to 12 minutes more until golden brown and tender.
While the potatoes roast, heat the remaining oil in a 12-inch skillet over medium-high heat. Add the crumbled turkey sausage and diced bell pepper. Cook, breaking the meat up with a spoon, for 6 to 8 minutes until the sausage is browned. Done when opaque in the center, 165°F.
In a small bowl, whisk the whole egg and egg whites with the remaining salt and pepper. Lower the skillet heat to medium. Pour the eggs into the skillet with the sausage. Cook, stirring gently, for 2 to 3 minutes until the eggs are set but still moist. Done when whites are set and yolks are firm, 160°F.
Transfer the scramble to a plate alongside the roasted potatoes. Garnish the scramble with the sliced green onions and serve.

Nutrition

Ingredients

Instructions

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