DIY BREAKFAST BOWLS
Makes 4 breakfast bowls:
Macros Per Bowl (does not include toppings):
Calories: ~300
Protein: ~30g
Fat: ~12g
Carbohydrates: ~18g
Fiber: ~2g
INGREDIENTS:
Garlic Potatoes
1 lb small pettite potatoes, quartered
4-6 cloves garlic, or frozen cubes
1 tbsp olive oil + olive oil or avocado spray
Salt and Pepper
1 tbsp Chopped rosemary
Peppers and Onions
1 cup frozen pepeprs and onions (I buy mine from TJ’s but you can also slice 1 bell pepper and ½ onion)
Chicken Sausage
7-8 links chicken sausage (I use1 package Al fresco breakfast chicken sausage)
Scrambled eggs with Cottage Cheese
4 eggs
¼ cup egg whites
¼ cup cottage cheese
Salt and Pepper
Topping Ideas:
Arugula
Tomatoes
Avocado
Hot sauce
DIRECTIONS:
1. Preheat oven to 400 degrees. Chop potatoes. Toss potatoes with garlic, olive oil and spices in a bowl until well combined. Put parchment paper on sheet pan. Spray with olive oil spray. Add potatoes. Bake at 400 for 30 min or until crispy, rotating half way through.
2. While potatoes cook. Saute peppers and onions with olive oil spray in medium hot skillet. Remove from skillet and place in Tupperware.
3. Using same pan, slice chicken sausage and saute until browned. Remove and put in separate Tupperware.
4. Clean pan. Combine eggs, egg whites, and cottage cheese until well combined. Cook on low heat until cooked through. Season with salt and pepper. Once cooked place in small Tupperware.
5. Once potatoes are cooked, let cool. Store in Tupperware.
6. When ready to assemble, combine potatoes, peppers/onions, sausage, and eggs. Microwave until hot. Top with arugula, tomatoes, etc.
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