It doesn’t get much more basic than this, but it’s perfect for the days when I crave something simple, filling and salty – especially when I’ve had a few days of “protein powder and Dynamic Greens” shake as I’m running out the door.
Everyone has his/her own preferences for this staple dish, but I find it’s helpful to keep stirring and breaking up the egg the entire time it’s cooking and to be sure to get them off the heat before they get too dry.
I make the sausage ahead of time on the weekend and just store it in the refrigerator (or freeze it) and add a bit of fully defrosted sausage to the eggs in the last 3 minutes of cooking.
- 1 lb. ground pastured pork
- 1 tsp. sea salt (or to taste)
- 1 tsp. cracked black pepper (or to taste)
- ½-1 tsp. ground or crushed fennel seed
Mix all ingredients and cook as you would hamburger. This recipe can work well for patties.
It doesn’t really matter what you choose, but it’s great to actually work in a vegetable serving (or ideally two!) at breakfast. Let’s face it – most of us aren’t used to eating veggies in the morning. The fact is, the more we spread out those servings, the more we’ll fit into our daily diet.
Personally, I like a mix of red and green bell pepper with some red onion and green onion. I prefer to sauté them but throw them in fresh when I’m in a hurry. You can add chives (herbs count!), mushrooms, spinach or whatever suits your taste. Again, the more prep I do on the weekend, the better I eat during the week.
Recipe Written by Jennifer Wannen, Content Manager for Lifetime Weightloss