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Keri's Morning Scramble
This quick and easy savory breakfast that only takes around 20 minutes to prepare and clean. Pre-cook your sausage and have on hand. The great thing about this recipe is that just about any vegetables will work... use what you have on hand!
butter and or coconut oil
2 eggs
splash whole milk
salt and pepper
1/2 teaspoon garlic
1/4 cup asparagus spears, chopped in 1/2 inch pieces
1/4 cup asparagus spears, chopped in 1/2 inch pieces
1/2 cup spinach or arugula leaves
1/4 cup cherry tomatoes, sliced in halves
1 oz. turkey or pork breakfast sausage, crumbled and cooked in advance
1/2 oz. tomato basil goat cheese or 1/2 avocado, cubed
Directions:
1. Melt butter in one small sauce pan over medium low. Whisk eggs, milk, and salt and pepper together. Pour egg mixture into saute pan and scramble.
2. Meanwhile melt butter or coconut oil in another small saute pan over medium high heat. Add garlic to pan and cook until fragrant. Add asparagus and saute for 1-2 minutes before stirring in leafy greens and cherry tomatoes. Saute for 3-5 minutes or until asparagus and tomatoes are soft and greens are wilted.
3. Top with turkey sausage and hand-crumbled goat cheese or avocado.
*Some of my other favorite variations include black beans with sauteed bell pepper slices and cherry tomatoes, roasted sweet potatoes with braised broccoli and purple cabbage, and lastly sauteed yellow squash with onions and arugula.
Veggie Hash Browns
This recipe is a great way to pack in a variety of vegetables and colors into your meal! Serve with your favorite style of eggs!
Ingredients:
3. Top with turkey sausage and hand-crumbled goat cheese or avocado.
*Some of my other favorite variations include black beans with sauteed bell pepper slices and cherry tomatoes, roasted sweet potatoes with braised broccoli and purple cabbage, and lastly sauteed yellow squash with onions and arugula.
Veggie Hash Browns
This recipe is a great way to pack in a variety of vegetables and colors into your meal! Serve with your favorite style of eggs!
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1 medium sweet potato, unpeeled and chopped into large pieces
3 red skinned potatoes, unpeeled and chopped into large pieces
2 yellow squash, chopped into large pieces
2 small zucchini, chopped into large pieces
2 tablespoons extra virgin olive oil,divided
2 tablespoons unsalted butter
1 tablespoon creole seasoning
1 teaspoon cajun seasoning
freshly ground black pepper
1 large tomato, diced
Directions:
1. In a food processor, grate all the vegetables. Mix grated vegetables, half the olive oil, and seasonings together to combine and set aside.
2. In a large skillet, heat remaining oil and butter over medium high heat. Place vegetables in the hot skillet in two batches, flatten with a spatula. Turn every 3 minutes until lightly golden brown. Serve immediately with diced tomato.
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