Breakfast Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 oz Light Pork Breakfast Sausage (1/2 of the chub)1/2 teaspoon Sesame Oil1 small onion - diced1/2 cup Red, Orange and Yellow Sweet Peppers - diced 1 Yellow Squash - diced1 cup Carrot Shreds2 cups cooked Brown Rice2 cups Egg Beaters (We used Costco brand)1 tsp grated Ginger Root2 fresh Roma Tomatoes - diced
Makes about 6 servings, about a heaping cup in size.
Cook Light Pork Sausage in skillet with 1/2 tsp of Sesame Oil until brown. Add diced onions and peppers. Cook on Medium High. When onions are about 1/2 way done, add Yellow Squash (or zucchini, or whatever veggie you would like) and carrot shreds. Cook until veggies are soft.
Scramble egg beaters in separate skillet until fluffy. Add brown rice to veggie and sausage mixture while eggs are cooking. Stir. Add Ginger Root to rice mixture. Add scrambled eggs and diced tomato. Stir gently, being careful not to break up eggs. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user TURTLE_MOM.
Cook Light Pork Sausage in skillet with 1/2 tsp of Sesame Oil until brown. Add diced onions and peppers. Cook on Medium High. When onions are about 1/2 way done, add Yellow Squash (or zucchini, or whatever veggie you would like) and carrot shreds. Cook until veggies are soft.
Scramble egg beaters in separate skillet until fluffy. Add brown rice to veggie and sausage mixture while eggs are cooking. Stir. Add Ginger Root to rice mixture. Add scrambled eggs and diced tomato. Stir gently, being careful not to break up eggs. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user TURTLE_MOM.
Nutritional Info Amount Per Serving
- Calories: 238.7
- Total Fat: 5.6 g
- Cholesterol: 10.5 mg
- Sodium: 365.9 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.5 g
- Protein: 17.8 g
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