The saying goes "He who fails to plan, plans to fail." And that is never more true than when it comes to meal planning for the post-bariatric lifestyle. If you're not taking the time to assure that you are staying on your eating plan, I can ASSURE you that you are not.
Thankfully, meal planning can be super simple - particularly with recipes like this one. Perfect breakfast for a crowd - or "plan-ahead" breakfasts for the week!
INGREDIENTS
2 lb. ground pork (or turkey) sausage
1 tsp. kosher salt
Freshly ground black pepper
2 1/2 c. chopped fresh spinach
1 c. shredded white cheddar
12 eggs
1 tbsp. freshly chopped chives or green onion (for garnish)
DIRECTIONS
- Heat oven to 400 F
- Divide sausage into 12 equal (approximately) balls
- Add a ball of sausage to each well in the muffin tin and press up the sides to create a cup.
- Divide spinach and cheese evenly between cups.
- Crack an egg on top of each cup and season with salt and pepper.
- Bake until eggs are set and sausage is cooked through, about 25 minutes.
- Garnish and serve.
Of course this recipe can be halved or even quartered for the smaller appetite.
I've made them with a pinch of thawed frozen spinach that I drained (squeezed) well and finely chopped
I HIGHLY recommend a silicone muffin tin as they are great for preparing a vast array of single portion oven meals.
I recommend you check the label for your sausage and avoid any with added sugars.
--OR -- you can make your own sausage from scratch
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