Breakfast Scramble
A healthy scramble with roasted vegetables, sausage, eggs, and avocado
Servings 6
Calories 274kcal
Ingredients
- 2 small sweet potatoes I used Japanese
- 1 1/4 cups vegan eggs or 6-7 chicken eggs
- 1 lb vegan sausage
- 1 large red bell pepper
- 1 cup dairy free mozzerella
- 5 oz fresh spinach
- 1 avocado
- Salt and Pepper to taste
- optional: cilantro to garnish or tortilla chips
Instructions
- Preheat oven to 425 and line a large baking sheet with parchment
- Dice up the sweet potatoes and place on the roasting pan to bake for 30-40 minutes or until lightly brown
- In a microwave safe bowl add spinach. Option to chop the spinach with kitchen scissors and place in a large bowl. Warm up the spinach till wilted or saute in skillet. Add to a large mixing bowl
- Dice red pepper and add into the large bowl with spinach.
- On a non stick skillet cook the eggs on low heat until they just come together (Low and slow is the best for scrambled eggs) and then add to the bowl.
- In the same skillet saute the sausage on medium high heat according to package instructions until browned. Then add to the bowl.
- Add in the dairy free mozzarella.
- Once sweet potatoes are done roasting add to the bowl.
- Toss everything together with salt and pepper and then add in some chopped avocado when ready to serve.
- Keep leftovers in a air tight container in the fridge for 3-5 days.
Nutrition
Serving: 1g | Calories: 274kcal | Carbohydrates: 24g | Protein: 15g | Fat: 15g