Breakfast Veggies and Eggs
I love starting my day with vegetables and protein. My energy level doesn’t dip and I feel satisfied without craving anything sweet afterwards. It also seems to impact my choices for the rest of the day, encouraging clean eating. A high protein breakfast has been shown to benefit muscle health, increase energy expenditure and glucose regulation, support weight loss, and decrease snacking at night.
Serves 2-4
Ingredients:
1-2 T ghee or avocado oil
1-2 shallots, chopped
1-2 garlic clives, chopped
1 bunch broccolini, chopped stems and bite sized florets
4-6 oz fresh shiitake mushrooms ( or whatever you have on hand) sliced
1/4/lb of basil chicken sausage or turkey sausage of your choice
1-2 eggs per person
1 T fresh pesto per egg
Here’s How:
Heat large skillet and add 1 T of ghee or avocado oil and sauté onions. Add garlic, then mushrooms and broccolini stems. After several minutes, add broccolini florets and cover for 2-3 minutes.
Clear a space in the center of the pan, add the sausage. Press into patty and cook until brown, flip and break apart into bite sized pieces, mix in the contents of skillet. Season with sea salt. Cover until almost done and turn off.
In another smaller skillet, heat, add 1/2 T of ghee or avocado oil, and spread pesto on bottom of pan (choosing amount to correlate with how many eggs you will be preparing).
Crack eggs into a small bowl to avoid eggs shells in your dish and slip into heated skillet on top of pesto. Add salt and fresh ground pepper and once solid enough, break apart into flippable portions and carefully flip, cook for just a moment before removing pan from heat.
Place a bed of veggie mixture on a plate, top with however many eggs you are serving per person, and Voila!
Serve extra pesto on the side.