For tonight’s Monday Night Meal, producer C.C. Rode cooks her go-to egg scramble with sweet potatoes and packed with other veggies.
- Eggs (2-3)
- Sweet Potatoes
- Turkey Sausage
- Oil (light)
- Spinach & Grape Tomatoes
- Salt & Pepper
- Other add ins (optional)
- Milk (to mix into eggs)
- Shredded Cheese
- Different meat (Steak, Bacon)
- Red Pepper Flakes
- Hot Sauce
The ROY-G-Breakfast is totally customizable for you and your family. The R stands for red (a red-colored veggie), O stands for orange (sweet potatoes), Y stands for the yellow-colored eggs and G stands for green (green-colored veggies). My goal is to have as few dishes as possible, without having to sacrifice on nutrition or taste.
First, bring a medium sized pan to a low-medium heat. Add light oil to the pan once it’s warm. Bring a smaller pan to a medium heat. Cook turkey sausage from frozen or cold. Add sweet potatoes to the same pan as the sausage and cook until warm and slightly toasted. In the medium pan, crack two eggs and cook to your liking (scrambled is best).
While food is heating up, cut up your red and green veggies. The combination of spinach and grape tomatoes are my favorites. Cut the sausages on a cutting board.
Add all ingredients to the same pan once eggs are nearly done cooking. Mix it all together on a very low heat. Add salt and pepper and serve hot.
Additional add ins are listed on the ingredients. While my version is dairy-free, you do not have to do that! You can make this for more people by adding a couple more eggs and veggies. Enjoy!