Sausage & Scrambled Eggs Breakfast Prep
This sausage and scrambled eggs breakfast prep is the perfect way to start your morning. This breakfast is low in carbs and includes tomatoes and kale!
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Here's a delicious savory breakfast meal prep option. This is a breakfast for anyone who is not to keen on oatmeal. We used kale and tomatoes as our veggies but feel free to add your favorites!
Meal prep is a beautiful thing and it doesn't only have to be a lunch option. Make this delicious hot breakfast on Sunday and enjoy it throughout the week!
Why This Recipe Works
- You can make it under 30 minutes!
- It's super easy and straight forward to make
- It's delicious, filling low in carbs and high in protein!
How to make Sausage & Scrambled Eggs Breakfast Prep
- Cook 4 beef/chicken sausages (follow instructions on packaging).
- Crack 3-4 eggs open into a medium sized bowl. Add a pinch of salt and pepper and beat the eggs with a fork. Heat ½-1 tablespoon of butter in a pan. Pour the eggs into the pan and stir slowly using a spatula or wooden spoon. Remove once the eggs are cooked.
- Chop 2 handfuls of baby tomatoes. Then prepare 2 handfuls of kale (boil or pan fry) and add all of the ingredients to the bowls as shown
Storage
This breakfast can be refrigerated for 2-3 days.
Alternatives
Feel free to add your favorite veggies to this bowl. You can also use vegetable, chicken or turkey sausages instead of beef sausages.
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Sausage & Scrambled Eggs Breakfast Prep
This sausage and scrambled eggs breakfast prep is the perfect way to start your morning. This breakfast is low in carbs and includes tomatoes and kale!
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Rate
Servings: 2 people
Calories: 327kcal
Equipment
- 1 Medium sized bowl
- 1 wooden spoon
- 1 fork
- 1 Frying Pan or pot
Ingredients
- 4 beef sausages
- 4 eggs
- 2 handfuls of baby tomatoes
- 2 handfuls of kale
- ½ tbsp of butter
- Salt to taste
- Pepper to taste
- A splash of olive oil
Instructions
- Cook 4 beef/chicken sausages (follow instructions on packaging).
- Crack 3-4 eggs open into a medium sized bowl. Add a pinch of salt and pepper and beat the eggs with a fork. Heat ½-1 tablespoon of butter in a pan. Pour the eggs into the pan and stir slowly using a spatula or wooden spoon. Remove once the eggs are cooked.
- Chop 2 handfuls of baby tomatoes. Then prepare 2 handfuls of kale (boil or pan fry) and add all of the ingredients to the bowls as shown
Notes
Sausage: Feel free to swap the beef sausage for chicken sausage, vegetable sausage and much more.
Egg: Cook with sunny-side-up eggs, poached eggs or boiled eggs instead of scrambled eggs.
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Nutrition
Serving: 315g | Calories: 327kcal | Carbohydrates: 11.58g | Protein: 23.36g | Fat: 22.36g | Saturated Fat: 6.34g | Polyunsaturated Fat: 7.232g | Monounsaturated Fat: 6.88g | Trans Fat: 0.15g | Cholesterol: 335mg | Sodium: 685mg | Potassium: 701mg | Fiber: 3g | Sugar: 0.51g | Vitamin A: 1363IU | Vitamin C: 23.9mg | Calcium: 115mg | Iron: 4.52mg
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