Mary’s Special Eggs

It’s no secret that I love eggs for breakfast.  Every. Day. 

Unfortunately, I just don’t have the time to whip myself up some eggs before work every day, so I like to cook a big ole batch on Sunday night.  I was getting a little burnt out on my normal scrambled eggs and broccoli (not to mention the fact that my coworkers were getting sick of the broccoli stinking up the microwave), so I decided to switch things up a bit. 

And so evolved Mary’s Special Eggs!

For a 5-serving batch, I start off with 2 links Jennie O’ Hot Turkey Sausage, casings removed.  I pop those into a hot skillet and cook until no longer pink while crumbling with a spatula.

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Once the sausage is finished cooking, I remove it from the pan and set aside while I get to work on the veggies.

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In the same skillet (which should still be hot), toss in

  • A handful of sliced up baby bella mushrooms
  • 1/2 cup diced red onion
  • 2 cloves garlic

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Season these guys up with salt and pepper, and let them cook over medium heat until soft.

Meanwhile, get to crackin the eggs.  For 5 servings I go with:

  • 5 whole eggs
  • 10 egg whites
  • Splash of water

Give those a good whisk.  The onions and mushrooms should be softened up by now and looking oh so tasty.

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At that point, you pour on the egg mixture:

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Season these up with S&P, and as the eggs begin to cook, use your spatula to scrape the cooked eggs off the bottom of the pan.  Continue this process until the eggs are nearly cooked through,

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then toss in the cooked turkey sausage:

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And some more veggies!

  • 1 diced tomato, seeded
  • 2 cups spinach thinly sliced

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Into the pan:

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Then I just use the spatula to fold everything in and finish cooking the eggs through:

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Soooo yummy.

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Once the eggs are done cooking I divide them up into 5 containers—and there’s Breakfast #1 for the workweek!

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I like to break my breakfasts up into 2 small breakfasts rather than one large meal, so I typically follow the eggs up with a serving of oatmeal about 2 hours afterward.  On the weekends I like to take a serving of the eggs, pop them on a low carb tortilla with some Franks Red Hot, and give them a nice grill on the George Foreman.  Trust me, it’s one delicious (HEALTHY!) breakfast burrito!

Stats on 1 Servings of my Special Eggs:  189 Calories,  9g carbs,  9g fat, 23g protein, 1g fiber

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10 Comments

  1. that looks soooooo good! i don’t do eggs for breakfast on weekdays, but my coworker will often pickup an egg and cheese (and sometimes bacon) sandwich from the cafeteria and the smell is quite tempting.

    1. Yes – they stay good for the whole week! You could always do a smaller batch for 3 days if you worry about things going bad, but I haven’t had any problems! It’s a great way to start the day 🙂