Turkey Sausage and Veggie Egg Scramble
A fast, low-carb scramble with turkey sausage, eggs, and colorful vegetables—ready in under 15 minutes for busy mornings.
PROTEIN 36g
CALORIES 348
P:E RATIO 10.3
TIME 15m
YIELD 2
P:E 10.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
6 large eggs 36G PROTEIN
170g (6 oz) turkey sausage links, sliced 36G PROTEIN
1 cup (30g) baby spinach HIGH FIBER
1/2 cup (75g) diced red bell pepper FLAVOR
1/4 cup (30g) diced red onion FLAVOR
1/4 cup (28g) shredded mozzarella cheese DAIRY
1 tablespoon olive oil FLAVOR
1/2 teaspoon smoked paprika FLAVOR
1/4 teaspoon salt FLAVOR
1/4 teaspoon black pepper FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 3 days.
- Batching: Use pre-cooked turkey sausage to shave off cooking time.
- Reheat: Microwave for 60-90 seconds, stirring halfway through.
EXECUTION STEPS
01
HIGH HEAT SEAR
Heat olive oil in a large nonstick skillet over medium-high heat.
02
HIGH HEAT SEAR
Add sliced turkey sausage and cook until lightly browned on both sides, about 3-4 minutes.
03
THE MACRO PREP
Add diced bell pepper and red onion, cooking for 2 minutes until slightly softened.
04
THE ASSEMBLY
Push everything to one side. Beat eggs with smoked paprika, salt, and pepper, then pour into the empty side of the pan.
05
STEP 5
Gently scramble the eggs, then fold in the sausage and vegetables. Add spinach and stir until wilted.
06
STEP 6
Remove from heat, top with mozzarella, and let it melt for 30 seconds before serving.