Make-Ahead Breakfast Bowls
Make these scrambled egg and sausage bowls the night before for a satisfying microwave breakfast that you can take to go on hectic mornings.
- Serves:
- 4
- Prep Time:
- 15 min
- Cook Time:
- 5 min
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
-
Mash together avocado, lime juice and pinch each salt and pepper; set aside.
-
Whisk together eggs, ¼ cup (60 mL) water and ¼ 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.
-
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.
-
To serve, microwave on High for 1 minute or until heated through.
Notes
Instead of sausage, use bacon or ham, or black beans for a vegetarian option, if desired.