Ingredients
1 pound chicken sausage, casings removed
6 large eggs
2 cups diced potatoes (Yukon gold or red)
1 cup diced bell peppers (mixed colors or zucchini as alternative)
1 medium diced onion (or shallots)
2 tablespoons olive oil (or avocado oil)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
Instructions
Preheat oven to 400°F (200°C)
Heat olive oil in an oven-safe skillet over medium heat
Add diced potatoes and cook for 5 minutes until golden
Add chicken sausage (removed from casings) and cook until browned, 5-7 minutes
Stir in onions, bell peppers, salt, pepper, and garlic powder; cook 3-5 minutes until vegetables soften
Crack eggs directly into skillet; scramble gently with a spatula
Transfer skillet to oven and bake for 5 minutes until eggs are fully set
Notes
Use turkey sausage as a substitute
For vegan version: Omit sausage and use tofu scramble
Leftovers can be stored in air-tight containers for 2-3 days
Adjust spice level by varying pepper and garlic quantities
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Breakfasts
- Method: Skillet
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 620
- Sugar: 3g
- Sodium: 9g
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 370mg