Breakfast Stir-Fry

I had leftover veggies and sausages on my camping trip. Instead of hauling then home or throwing them out, they became breakfast. After prepping the ingredients (simply cutting everything into bite-sized pieces), you just add them to the pan. I start with the broth, mushrooms, and sausage (or spices and tofu) to build up the flavor in the broth. Then, remove the proteins to make room for the veggies to soften in the flavorful broth. At the end, everything is brought back together before serving. Delicious! OPTIONS: For vegan/vegetarian, replace the butter with a plant-based butter alternative. Either omit the sausage and add sausage-style herbs and spices (sage, pepper, salt, etc.) with tofu, or substitute a meatless sausage. Don't have or don't want to use precooked turkey sausage? That's fine. You can add any breakfast meat (bacon, pork sausage, ground beef, even cut up chicken strips). If uncooked, just use the same pan to cook the meat, then drain the excess fat, reserving 1 Tbsp to replace the butter in the recipe, and carry on. Or leave the meat out all together. Just add extra mushrooms to boost the protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Gather your ingredients.

Step 2

Saute the mushrooms and sausage in chicken broth and butter until the mushrooms are soft. Using a slotted spoon, remove and set aside the mushrooms and sausage, leaving as many pan juices behind as possible.

Step 3

Add the broccoli and green peppers to the pan. Cover. Being to a boil and then reduce to a simmer.

Step 4

Simmer for 5 minutes or until the desired softness is nearly achieved.

Step 5

Add the tomatoes to the pan, and simmer for another 3 minutes.

Step 6

Return the mushrooms and sausage to the pan and simmer UNCOVERED for 1-2 minutes.