Starting the Day off Right, With a Breakfast Scramble
I’ve been making it a priority, the past almost two weeks now, to start my day with protein, healthy fat, and veggies…and I’m starting to notice a huge difference!
When you eat a ton of carbs, especially refined carbs full of sugar- pastries, cereal, pancakes, yogurt, etc. your blood sugar will spike, leading to a crash. Plus you will be hungry again sooner. Alternatively, a breakfast packed with protein, fats, and fiber will keep you feeling fuller longer.
And I’m not here to bash carbs! We need carbs. They are our number one energy source. But the carbs we consume as our energy source matter. You want a majority of your carbs to come from “whole” sources compared to “refined” sources that are usually more processed and contain added sugar.
So here is what’s on the breakfast menu at our house this week: a two/three egg scramble with roasted sweet & golden potatoes, bell peppers, spinach, chicken sausage and goat cheese and a side of berries. (Roughly 20g carbs, 16g fat, and 27g protein.)
I also know this can be a lot to make quickly in the morning, my husband was the first to let me know. So I’ve prepped almost everything ahead of time, so we can have breakfast ready in under five minutes! Here’s how:
- Dice and roast your favorite potatoes in the oven until tender. (About 15 minutes at 425 degrees)
- Dice and brown your favorite chicken sausage. (I love the clean ingredients and macros in Bilinski’s breakfast sausages!)
- Dice 2 bell peppers, or use a mandolin for an even quicker process, and sauté (can throw these in with your chicken sausage)
- Clean a bag of fresh spinach.
- Now you can cool and store everything in the fridge or take it one step further like I did this week, and put each of the above ingredients in an individual container.
- Optional: clean and store berries.
When morning comes, all you have to do is add a little olive oil to a pan. Dump out the ingredients in your container to warm through and wilt spinach. Scramble two eggs and pour directly over the ingredients in the pan. Season with a little salt & pepper and cook until the eggs are to your liking.
Top with some crumbled goat cheese, avocado, hot sauce, whatever you like. Add berries to your plate. (While my eggs are finishing I fill our individual containers back up for the next morning.)
That’s it! Seriously a healthy breakfast in under 5 minutes, when you prep on Sunday for about 20-30 minutes.
If you make this, let me know! Can’t wait to hear what you think.