Breakfast is a breeze when you have a batch of these breakfast bowls readily made and tucked away in your freezer.
Since “going paleo,” I have found that breakfast is the hardest meal to work in. In the past, my go-to was almost always some toast with my coffee, or maybe a bagel, oatmeal or bowl of cereal. With the cereal grains out of the equation, I found myself with a void. Not wanting to have to cook myself breakfast every morning, these breakfast bowls were the perfect answer. Cook once, and breakfast for practically the whole week was done!
Now I do a double batch every week, because Mr. Smith enjoys them in the morning before work, too!
- 1 onion, diced
- 1 bell pepper (green or red), seeded and diced
- 1 lb bulk breakfast sausage
- 12 eggs
- 1/2 tsp freshly ground black pepper
- 1/2 tsp fine sea salt
- 1 c shredded cheddar cheese, (optional)
- To begin, you'll cook the diced onion and bell pepper with the bulk sausage in a large skillet over medium heat. As these cook, break the sausage apart into small bits with your wooden spoon or other preferred cooking utensil.
- While these are cooking, break the eggs into a mixing bowl. Add in the salt and pepper.
- Whisk the eggs until they are nice and frothy
- When the sausage is browned and the onion and peppers are tender, pour in the egg mixture.
- NOTE: if your sausage is very greasy, you can pour off any excess before adding the eggs.
- Allow the eggs to cook over medium heat. Occasionally take a spatula (I use a heat-safe rubber one) and run it up under the cooked mixture, turning it over. You'll do this almost as though you are folding the eggs into the skillet as opposed to stirring them.
- The reason for this is simple. The more gently you move the contents of the skillet around, the more air you will leave in the eggs. The more air in the eggs, the fluffier they will be. Stirring eggs too much as they cook is the reason that many people end up with rubbery scrambled eggs.
- When the eggs are just cooked, removed the skillet from the heat.
- Spoon the mixture evenly into 6 freezer-safe containers. Allow the mixture to cool completely.
- Once the eggs are cool, sprinkle with a little bit of the shredded cheese if you like. If you are avoiding dairy, simply skip that part. You can also add diced, cooked potatoes (cooled) or sliced green onions at this time if you like.
- Close the containers and place them in the freezer.
To reheat the frozen breakfast bowls:
- Place them in your microwave and cook at 50% power for 1-1/2 minutes.
- Give them a stir, then continue microwaving until they are heated through.
- Top with optional toppings, such as salsa or avocado.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 478 Total Fat: 36g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 456mg Sodium: 1075mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 31g
This recipe was originally shared over on my paleo blog but has now moved to its home here.