While breakfast is the most important meal of the day, for many, it is also the most often skipped. Busy schedules and early mornings don’t leave a ton of time to cook a healthy breakfast. And if you’re on a restricted diet, it gets even harder when you can’t just grab a Greek yogurt or bagel on your way out the door.
But breakfast is too important, and too delicious, to skip! So if you’re not into dragging yourself to the stove the minute you muster up the energy to get out of bed, work around the problem with a little prep.
On Sunday, I love to make an easy egg scramble. Once it’s made for the week, I’m set. I just pop it in the fridge and all week long I can warm up a piece and have a quick and healthy breakfast ready to go! A breakfast that will keep you fuller longer. That’s because eggs pack a powerful protein punch that will help fill you up and start your day right.
My husband and I have also been known to enjoy this as a great breakfast-for-dinner option. It’s perfect because eggs are naturally gluten-and-dairy free, and you control what else goes in your scramble.
First, use what you have. Frozen peppers and onions, breakfast sausage, chicken sausage, and turkey bacon are all perfect ingredients! If you prefer meatless, just add some extra veggies. If you don’t eat dairy, use some dairy-free cheese on top. It’s perfectly adaptable!
So let’s take a look at how you can make this easy dish that can save you on those busy mornings!
Sausage & Veggie Egg Scramble
Prep time: 20 minutes
Cook time: 45 minutes
1 dozen eggs or 1 large container liquid egg whites or egg substitute
2 andouille chicken sausages
1 cup frozen spinach
2 cups frozen broccoli florets
1 cup dairy free cheese shreds
Preheat oven to 375 degrees. Pick out your veggies. Your measurements don’t need to be exact here. If I only have a little bit of frozen broccoli left, I’ll throw some frozen peppers and onions in there as well. Anything goes!
Heat up your frozen veggies with a minute or two in the microwave.
Chop your chicken sausages and the broccoli florets or peppers and onions.
Simply spread your sausage on the bottom of the casserole dish, then place the veggies on top.
If you’re using regular eggs, this is where I’d crack and whisk them up, and then add a dash of Lactaid milk to get them a bit fluffier. When I use liquid egg whites, I’m going for speed and just skip this step.
Pour your eggs or egg whites over your meat and veggies.
Top with some shredded cheese or dairy free cheese.
Bake for 45 minutes, or until the eggs are no longer runny. I like to check the center of the scramble by inserting a toothpick, and if it comes out clean, I know I’m good.
What are your favorite quick and healthy breakfasts?