If you’re looking for an easy, healthy, portable breakfast option, look no farther.
Eggs are a breakfast staple, and they’re pretty darn good for you, too. The average egg is about 80 calories, packed with protein and potassium, loaded with healthy cholesterol, and packed with vitamins D and B-12.
I love making breakfast burritos, wrapping them in tinfoil, and sticking them in the freezer to grab as I head out the door. They can be easily heated up (minus the tinfoil, of course) before I head out the door, or once I get to work. But, I’m also trying to cut calories wherever I can, and on simple carbs, too. Unfortunately, flour tortillas fall into that category. I’ve tried using spinach tortillas, but it’s just not the same. So, I’ve ditched the tortillas and turned them into breakfast bowls instead!
1 lb. Turkey Breakfast Sausage
1/4 C. Milk
1/2 chopped green pepper
1/2 C. chopped onion
Salt and Pepper to taste
If you don’t like peppers or onions– don’t include them. You could also add some veggies, like spinach or broccoli.
Brown the sausage. While that’s cooking, beat the eggs and milk together in a large bowl. When the sausage is almost done, add in the peppers and onion, cooking until they’re tender. Add the egg mixture, and stir until the eggs are cooked thoroughly.
Scoop about 1 cup of the cooked mixture into a small, reusable container. These can be stored in the freezer for up to 30 days, or in the fridge for up to 5 days.
Yield: 9 cups