- 3 Red Skin Potatoes chopped into bite sized pieces, (about 485 grams)
- 2 Yukon Gold Potatoes chopped into bit sized pieces, (about 300 grams)
- 1 tsp Extra Virgin Olive Oil
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- 4 links Cajun Chicken Sausage, Aidells sliced (Brand: Aidells Sausage)
- ½ Yellow Onion sliced, (about 125 grams)
- 1 Red Bell Pepper sliced, (about 165 grams)
- 1 Green Bell Pepper sliced, (about 165 grams)
- 1 Pablano Pepper sliced, (about 65 grams)
- 6 Large Whole Eggs
- 1 cup Liquid Egg Whites (about 8 oz)
- ½ tbsp Unsalted Butter
- 1 Serrano Pepper sliced, (about 30 grams, or 1 pepper)
- 2 stalks Scallions sliced, (about 20 grams)
- Pre-heat oven to 400°, line a large baking sheet with tin foil and spray with non stick cooking spray.
- While the oven is heating place the chopped potatoes (skin still on) in a large bowl. Season with oil, salt, and pepper. Toss to evenly coat the potatoes with the seasoning and oil. Then spread the potatoes on the baking sheet. Bake for 20 minutes at 400°
- While the potatoes are baking slice your other ingredients.
- After 20 minutes toss your potatoes, then add the sliced chicken sausage, onions, bell peppers, and pablano peppers to the baking sheet, Spreading everything out into one even layer, a little over lap is ok. Then place back in the oven for another 10-15 minutes.
- While everything is in the oven, crack your eggs into a large bowl, then add the liquid egg whites to the bowl. Whisk all the eggs together.
- Heat a large saute pan to medium low heat. Place the butter in the pan. Once the butter has melted add the eggs to the pan. Using a heavy spatula, stir the egg mixture, scraping the bottom on the pan often to prevent burning. Continue stirring until your eggs have fluffed and scrambled. Then season the eggs with a dash of salt and pepper.
- Assemble your meal prep breakfast: Adding your potatoes and pepper to your container, then adding your scrambled eggs. Top with your fresh sliced serrano peppers and scallions. Enjoy now or later!
Make-ahead breakfast makes my life so much easier. It allows me to spend a little time creating one or two different meal prep breakfasts one day, but have food ready to reheat all week long. Guaranteeing I get a healthy breakfast every morning. This meal prep breakfast sausage scramble tastes just as amazing when first made, as it does once it has been reheated. If you are counting macros you are going to love the flexibility of this recipe! Add this scramble to your meal plan this week!
Below outlines the Items In each macro group that are easily adjustable to meet your specific macros.
Sausage: By picking a chicken sausage with more or less fat. Eggs: By Increasing or decrease the number of egg yolk. Butter and Oil: Using more or less
Potatoes: Using more or less potatoes
Sausage: Using more or less Sausage or picking a sausage with more protein
Yes. This is a great breakfast for meal prepping, and will last In the fridge for up to 6 days.
Yes. You can freeze this recipe for up to 6 months In an air tight container