Ingredients:

  • 1 lb lean ground turkey sausage
  • 8 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup red bell pepper, diced
  • 1 cup zucchini, diced
  • 1 tbsp extra virgin olive oil
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 medium avocado, sliced
  • 1 tbsp fresh chives, minced
  • 1 tsp smoked paprika

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch non-stick skillet. Add the diced bell pepper and zucchini, sautéing until the edges are golden-brown and vegetables are tender-crisp.
  2. Stir in the ground turkey sausage, breaking it apart with a spatula until fully browned.
  3. Lower the heat to medium. Add chopped spinach and stir for 60 seconds until wilted. Remove the mixture from the pan and divide evenly among four airtight containers.
  4. In a mixing bowl, whisk eggs, almond milk, salt, and pepper until frothy.
  5. Pour the egg mixture into the skillet over medium-low heat. Gently push eggs from the edges to the center using a spatula. Remove from heat when eggs are slightly wet but no longer liquid.
  6. Spoon the soft-set eggs over the sausage and vegetable base in each container. Top with a dollop of Greek yogurt, avocado slices, minced chives, and a dusting of smoked paprika.