21- Breakfast Hash
Print recipe| Serving Size 1 bowl (makes 5) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 292 kcal | ||
| Protein | 22g | ||
| Total Carbohydrate | 5g | ||
| Total Fat | 19g | ||
| Fibre | 1g | ||
Ingredients
- 3 tablespoons grass fed butter or ghee
- 10 Large whole eggs
- 1 Small onion
- 1 Small green bell pepper
- 1 cup sliced mushrooms
- 6oz turkey sausage kielbasa (fully cooked)
- 1 Medium zucchinis
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions
| Step 1 | |
| Add butter to a cast iron skillet or pan and melt under medium heat. Add sliced sausage and vegetables, saute for 3-5 minutes until tender. Add salt and spices, stir well. | |
| Step 2 | |
| Add eggs to a large bowl or blender and mix well until fluffy. When veggies are done cooked to desired tenderness, pour in eggs. Cook for 2-3 minutes until eggs are done to your liking, stir frequently. | |
| Step 3 | |
| Serve over spinach and add cheese if desired. | |