breakfast of champions.

since i’ve become much more serious about my PCOS diagnosis, i feel that all my spare time is spent at the grocery store or cooking. i’ve never been a fan of grocery shopping, so if i could find a super affordable way to replace that, i would. sadly, most deliveries have a markup, so for now i’m stuck wandering the aisles.

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side note: if your avocados, pepper and onion, go on a field trip without you. call the grocery store. they’ll most likely return the rebellious bunch to you.

one of my favourite recipes from the plan is the breakfast frittata. it’s now a regular around here for any meal. it keeps really well in the fridge, so i make a double batch and portion it out for the week.

taking the time to prep my breakfasts and lunches keeps me on track. i don’t like to wake up earlier than i need to in the morning, so pulling a few pre-portioned containers from the fridge on my way to work makes things easy. easy = successful.

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breakfast frittata
(makes two large servings)

ingredients:

  • 2 fresh italian sausages/patties – gluten free, sugar free (i use lean ground pork or turkey because i couldn’t find the g/s free type)
  • 4 cups baby spinach
  • 4 oz sweet potato, peeled, cut into cubes
  • 1/2 red bell pepper, diced
  • 1/4 red onion
  • 1/4 cup unsweetened along milk
  • 4 eggs
  • 1/2 teaspoon garlic powder
  • himalayan salt and ground black pepper to taste

preheat over to 350 degrees.
in a large fry pan, cook sausage. transfer to a large bowl once browned, keeping fat in the pan.
sauté sweet potato cubes until soft, then transfer into bowl.
cook the red onion and red pepper next, then transfer into bowl.
wilt spinach in the pan last, then add to bowl.
in a separate bowl, beat eggs, almond milk and garlic powder together.
mix into the bowl containing the sausage, sweet potato, etc.
pour all contents into a greased 8×8 pan.
bake for 30 minutes.
let cool and portion into two.

the portions are pretty large, so it’s perfect if you’re ravenous in the morning. if not, save the leftovers for a mid-morning snack that will tide you over until lunch so you don’t end up with onset cravings or intense hunger.

recipe posted with permission from Kym Campbell. the next 30-day pcos diet challenge begins july 1. sign up here.


what’s your favourite breakfast? 

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  • Jen Rawson @ Pretty Little Gru

    Looks delicious. I love breakfast bakes that you can reheat for a quick breakfast. I refuse to get up a second earlier than I have to.

    • i like your style. i *may* have pressed snooze for 30 minutes last week.

  • Becky @ TheBexFactor.com

    Mmmm. I should definitely make this. I get in such a breakfast rut and always make the same thing day after day.

  • That looks so tasty!!
    I love easy make ahead meals.

  • crustless, square quiche pie!
    lestover quiche pie is my favourite for lunch. breakfast….waffles at 39 carden or sammie at bluestar. cooking for ones self blows.

    • oh ya, those waffles! i need to create that pulled pork hash, because it’s what dreams are made of.