Asian Scramble

Bring Southern China to your kitchen with this effortless scramble.

What I love about this breakfast is its flavor and that the veggies are freebies, so you can add as much as you want! And if you’re sick of them, just skip the egg.

Who wants to chop anything in the morning? Not me! So I used a frozen pepper and onion blend and pre-sliced, fresh mushrooms.

Im so glad you guys really loved last week’s Vanilla Cupcakes and Cookies and Chick-fil-A‘s review.

Serving: 1
Cook Time: 10 min

Calories: 296
Fat: 22g
Carbs: 8g
Fiber: 2g
Protein: 16g

Medium Skillet

1 oz Green Bell Peppers, and any others
1 oz Onions
1 oz Mushrooms
2 oz Jimmy Dean Maple Breakfast Sausage
1 Egg

If using frozen veggies, heat the skillet in med-high heat. When hot, add the veggies and cook until you see that the water has evaporated and the skillet is dry.
Immediately add the sausage, and when the sausage is almost done, add the egg.

Note: the green peppers, mushrooms and maple sausage are the ingredients that give the Asian flavors.

If using fresh veggies, heat the skillet on medium heat. When hot, add a little butter or oil and cook the peppers and onions down for about 4 mins, then add the mushrooms and sausage.
When the sausage is almost done, add the egg.

It’s that easy!!

Facebook Comments

One Comment on “Asian Scramble

  1. Pingback: Islander Chicken Sweet Potato with Mango Salsa - The Gestational Diabetic

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: