Make-Ahead Breakfast Bowls
Serves
4
Prep Time
15 min
Cook Time
5 min
Print Recipe
Make these scrambled egg and sausage bowls the night before for a satisfying microwave breakfast that you can take to go on hectic mornings.
Ingredients
- 1 ripe avocado, halved, pitted and peeled
- 2 tsp (10 mL) lime juice
- ¼ tsp (1.25 mL) each salt and pepper (approx.)
- 8 eggs
- 2 tbsp (30 mL) butter
- 4 breakfast sausages, cooked and crumbled
- 1 cup (250 mL) diced tomatoes
- 1 cup (250 mL) shredded Cheddar cheese
- ¼ tsp (1.25 mL) chili powder (optional)
Instructions
- Step 1
Mash together avocado, lime juice and pinch each salt and pepper; set aside.
- Step 2
Whisk together eggs, 1/4 cup (60 mL) water and 1/4 tsp (1 mL) each salt and pepper. Melt butter in large skillet set over medium heat; cook egg mixture, stirring frequently, for 3 to 5 minutes or until eggs are set and soft curds have formed. Let cool completely.
- Step 3
Divide scrambled eggs among 4 microwave-safe food storage containers. Top with sausage, avocado mixture, tomatoes and cheese. Sprinkle with chili powder (if using). Seal and refrigerate overnight or for up to 24 hours.
- Step 4
To serve, microwave on High for 1 minute or until heated through.
Tips
Instead of sausage, use bacon or ham, or black beans for a vegetarian option, if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 490 |
| Fat | 41 g |
| Saturated Fat | 15 g |
| Trans Fat | 0 g |
| Carbohydrate | 6 g |
| Fibre | 2 g |
| Sugars | 2 g |
| Protein | 24 g |
| Sodium | 650 mg |