Scrambled eggs with turkey sausage and vegetables for a hearty, filling breakfast that keeps protein front and center.
MBy mhp
Servings
4
12 oz Turkey sausage
8 piece Eggs
1 cup Egg whites
1 tbsp Olive oil
1 piece Yellow onion
1 piece Red bell pepper
3 cup Spinach
0.75 tsp Salt
0.5 tsp Black pepper
0.5 tsp Garlic powder
Calories
847 kcal
Protein
77g
Carbs
70g
Fat
28g
Fiber
4g
Sugar
7g
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Prep
1. Whisk the eggs, egg whites, half of the salt, and half of the black pepper in a bowl until fully combined.
8 piece Eggs,
1 cup Egg whites,
0.4 tsp Salt,
0.2 tsp Black pepper
Cook Sausage
2. Heat a large nonstick skillet over medium-high heat. Add olive oil and turkey sausage, breaking up the turkey sausage with a spatula, and cook until browned and cooked through, about 5 to 7 minutes.
12 oz Turkey sausage,
1 tbsp Olive oil
Cook Vegetables
3. Add yellow onion, red bell pepper, garlic powder, the remaining salt, and the remaining black pepper to the skillet. Cook until the vegetables soften, about 4 to 5 minutes. Stir in spinach and cook until just wilted, about 1 minute.
1 piece Yellow onion,
1 piece Red bell pepper,
3 cup Spinach,
0.4 tsp Salt,
0.2 tsp Black pepper,
0.5 tsp Garlic powder
Finish
4. Reduce the heat to medium-low. Pour in the egg mixture and gently stir, scraping across the bottom of the skillet, until the eggs are softly set and creamy, about 3 to 4 minutes.
5. Remove from the heat and serve immediately.
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