Everything Skillet Scramble

I just love this “on the road” breakfast. Because my hubby can’t have eggs, I cook everything else first, spoon out some for him, and then add the eggs for the rest of us. It works like a charm! What makes this dish mess-free and easy is putting all the ingredients in mason jars.

They travel well in a cooler, and I don’t have to mess with cracking eggs in the hotel room—or accidentally in the cooler on the way! Did you know that when you crack eggs into a jar, they stay together? You can actually pour them out carefully one by one. I’ve used this trick while camping, cracking a dozen eggs into a jar and pouring out what I need each time for breakfast. Be careful, though! Rough travels will break the yolks and mix the eggs.

CONTAINER #1

• 2 TBSP coconut oil

CONTAINER #2

• 2 medium sweet potatoes, peeled and cubed

CONTAINER #3

• 1 small yellow onion, diced
• 1 large red or yellow bell pepper, chopped

CONTAINER #4

• 1 pound sausage links, cut into bite-sized pieces (I like to use precooked Applegate Farms sausages when I travel, but at home, feel free to use your favorite uncooked links or bulk breakfast sausage)

CONTAINER #5

• 1 cup spinach, chopped

CONTAINER #6

• 8 eggs

FOR SERVING DAY

• Sea salt to taste
• Freshly ground black pepper to taste

Serves 4

Prep Day:

1. In a small container with a tight-fitting lid (#1), place the coconut oil.
2. In airtight container #2, place the cubed sweet potatoes.
3. In airtight container #3, place the diced onions and chopped peppers.
4. In airtight container #4, place the diced sausage.
5. In airtight container #5, place the chopped spinach.
6. Into airtight container #6, crack the eggs gently.
7. Place the containers in the refrigerator or a cooler until needed.

Serving Day:

1. In an electric skillet set to medium heat, heat the coconut oil.
2. Add the sweet potatoes. Cook, stirring occasionally, until softened, about 5 minutes.
3. Add the onions and peppers. Cook, stirring occasionally, for 4 minutes. Add more oil if needed, and watch the heat. Turn it down if the veggies cook too fast.
4. Add the diced sausage to the skillet. Cover and cook for 5 minutes for precooked sausage or 10 minutes for uncooked sausage, stirring occasionally.
5. When the sausage is cooked/heated through, add the chopped spinach, and stir. Cook for 1 minute.
6. Add the eggs, and stir. Add sea salt and pepper to taste. Cook until the eggs are done, about 3 minutes, stirring occasionally, and serve.

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