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Making a scramble for the week is a great way to have a healthy and super quick breakfast.

I like to eat breakfast at work and I need something quick that I can just throw in the microwave and not have to fuss with.  That’s where scrambles come in.

Using mostly egg whites with a few yolks, I add in whatever veggies i’m feeling that week and some cheese and possibly meat and scramble it all together. 

I put it all together in a tupperware and leave it in the fridge at work.  Every day that week I have breakfast already done and I don’t have to think about it.

Plus, I have no excuse to stop at Starbucks for a hot chocolate or Great Harvest for a scone since I have food waiting for me at the office.  And it’s free.  It’s a win-win!

The best thing about a scramble is you can change the flavors to suit your mood. 

Feeling mediterranean?  How about feta, olives and spinach.  Spanish?  Chorizo and cotija. The week, I felt like cheddar. 

This recipe is enough for 1 person for about 5 days.  Unless you eat a lot in the morning then make sure to double it, or add toast and fruit with it.

Country Scramble

Ingredients:

  • 10 eggs (4 whole, 6 whites)
  • 1/3 lb country chicken sausage
  • 4 cups fresh spinach
  • 1/2 onion
  • 1 clove garlic
  • 1/2 cup shredded cheddar (do yourself a favor and shred it by head.  The pre-shredded stuff has its place, but the fillers can ruin a good dish)
  • Salt and pepper to taste

Directions:

  1. In a medium skillet on medium-low heat put the sausage to begin to brown.  This is a lean chicken sausage so add a little olive oil.  If you’re using a fattier sausage you can omit the oil.
  2. While that’s browning, chop up the onion and garlic. 
  3. Take out the cooked and crumbled sausage, and use the oil and any rendered fat in the pan to brown the onion and garlic.  You could also add other veggies at this stage, like bell peppers.
  4. While the veggies are cooking, take your eggs and add them to a bowl.  I used 4 whole eggs and 6 whites, but you can use any combination you like.  Whip those up with some salt and pepper.
  5. Grate your cheese and set it aside. 
  6. Once the onions and garlic are cooked, add them to the sausage and add a few tbsp of water to the pan.  throw in the spinach and cover.  Let it wilt and cook.
  7. Once the spinach is cooked drain everything off and add back in the veggies and sausage.  Let everything mix together for a minute or two on the heat to evaporate any leftover moisture.
  8. Throw in the eggs and cook them up.  Stirring occasionally.
  9. Turn off the heat and add the cheese on top.  The heat from the eggs will melt it.
  10. Once it’s cooled, put in a tupperware and reheat a serving at a time.
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