Egg & Sausage Scramble Plate
415 Calories | 42g Protein | 28g Carbs | 13g Fat | 7g Fiber
Made by Bethany
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Assembly Time: 10 minutes
This Egg & Sausage Scramble Plate is one of Bethany’s favorite fat-loss breakfasts because it delivers serious volume and protein for relatively few calories. Egg whites help increase portion size, vegetables add bulk and fiber, and chicken sausages provide extra protein and flavor while keeping the meal satisfying.
Ingredients:
- 2 Heck chicken sausages
- 2 eggs
- 200 g egg whites
- mixed vegetables
- large salad
- 30 g sourdough bread
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Slice the chicken sausages into bite-sized pieces.
- Add the sausages to a nonstick skillet and cook until lightly browned.
- Add the peppers, onions, mushrooms, and spinach and cook until softened.
- Whisk together the 2 whole eggs and 200g egg whites.
- Pour the egg mixture into the skillet and cook, stirring frequently, until scrambled and fully cooked.
- Serve with a large side salad made from mixed leaves, cucumber, and tomato.
- Add 30g sourdough bread on the side and serve immediately.
Why This Works for Fat Loss
This meal is a perfect example of high-volume eating. The egg whites dramatically increase portion size without adding many calories, while the vegetables create a large, filling plate. Combined with protein-rich eggs and chicken sausages, this breakfast helps control hunger for hours and makes staying in a calorie deficit much easier.
Easy Swaps
- Use turkey sausage instead of chicken sausage.
- Replace sourdough with whole grain toast.
- Add zucchini, kale, or broccoli to the vegetable mix.
- Use cottage cheese on the side for additional protein.
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