Fuel Your Mornings: High-Protein Freezer Breakfast Bowls with Eggs & Veggies

👩‍🍳 Instructions

1. 1

   Prepare the Sausage & Veggies: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground turkey sausage and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Drain any excess fat and transfer sausage to a large mixing bowl.
2. 2

   Cook the Aromatics & Veggies: If roasting sweet potatoes, preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper; roast for 20-25 minutes until tender. Meanwhile, in the same skillet (add more oil if needed), sauté diced onion and bell peppers for 5-7 minutes until softened. Stir in minced garlic, smoked paprika, garlic powder, and onion powder; cook for 1 minute until fragrant. Add spinach and cook until wilted (1-2 minutes). Add cooked vegetables to the bowl with the sausage.
3. 3

   Scramble the Eggs: In a separate bowl, whisk together eggs, optional milk, salt, and pepper. Heat a non-stick skillet over medium-low heat. Pour in egg mixture and cook, stirring gently, until eggs are just set but still moist. Avoid overcooking.
4. 4

   Assemble the Bowls: Divide the sausage and veggie mixture evenly among 6-8 meal prep containers. Add a generous scoop of scrambled eggs (and roasted sweet potatoes, if using) to each container. Let everything cool completely to room temperature before sealing with lids.
5. 5

   Store & Reheat: Refrigerate for up to 3-4 days or freeze for up to 1-2 months. To reheat from chilled, microwave for 1-2 minutes. To reheat from frozen, microwave on 50% power for 3-4 minutes, then on high for 1-2 minutes, stirring occasionally, until heated through. Enjoy with optional toppings.