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Scrambled Eggs with Sausage and Kale

Scrambled Eggs with Sausage and Kale

Servings: 2

Ingredients

  • 4 each eggs
  • 4 cups kale
  • 1/4 cup red onion
  • 1/2 cup cherry tomatoes
  • 1 cup sliced sausage
  • 2 tbsp olive oil
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: small 6 inch saute pan, cutting board, knife
  • Preheat the saute pan on medium high heat
  • Slice the cherry tomatoes
  • Slice the sausage
  • Scramble the eggs in a bowl

Cooking Method:

  • Add 1 tbsp of olive oil to the saute pan
  • Saute the sausage until golden brown, add the red onion, cherry tomatoes, and kale. Stir well
  • Remove the mixture from the pan 
  • Add the scrambled eggs into the pan and cook for 3 to 5 minutes until the eggs have set
  • Serve the eggs with the vegetable and sausage mixture

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Open Faced Omelette

Open Faced Omelette

Servings: 2

Ingredients

  • 4 each eggs
  • 2 cups kale
  • 1/2 cup cherry tomatoes
  • 1/4 cup red onion
  • 4 slices turkey bacon
  • olive oil
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: small 6 inch saute pan, cutting board, knife
  • Preheat the saute pan on medium high heat
  • Slice the cherry tomatoes
  • Slice the turkey bacon into small pieces
  • Dice the red onion
  • Scramble the eggs in a bowl

Cooking Method:

  • Add olive oil to the saute pan
  • Saute the turkey bacon until golden brown, add the red onion, cherry tomatoes, and kale
  • Remove the mixture from the pan 
  • Add the scrambled eggs into the pan
  • Add back the turkey bacon and vegetable mixture back on top of the scrambled eggs
  • Place a piece of aluminum foil on top to cover and let it steam through for 3 to 5 minutes until the eggs have cooked and firmly set

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Hard Boiled Eggs with Asparagus and Cherry Tomatoes

Hard Boiled Eggs with Asparagus & Cherry Tomatoes

Servings: 2

Ingredients

  • 4 oz asparagus
  • 4 each eggs
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: sauce pan, cutting board, knife
  • Boil water into a sauce pan
  • Preheat the oven/toaster oven on 400F
  • Slice the cherry tomatoes
  • Cut the asparagus into small one inch pieces and season with 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt and pepper, place on a sheet pan, and drizzle with 1 tbsp of olive oil

Cooking Method:

  • Add the eggs to the boiling water and reduce the heat to medium
  • Cook the eggs for 5 to 6 minutes
  • While the eggs are boiling, place the asparagus in the oven and roast for 10 minutes
  • When the eggs are finished, let them cool for a few minutes before peeling and slicing in half
  • Remove the asparagus from the oven and serve them with the eggs, topped with fresh cherry tomatoes

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