Michele Bradley | Grayson-Collin EC

If you crave an easy, sticks-to-your-bones breakfast, this one has it all—veggies, sausage, eggs, cheese and a hint of spice. Served warm with a few slices of creamy avocado, this dish will keep you going all morning.

4 tablespoons extra-virgin olive oil, plus more as needed
1 small potato, diced
1/2 cup ground pork or turkey breakfast sausage
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup thinly sliced portabello mushrooms
2 tablespoons minced garlic
8 eggs
2 tablespoons cottage cheese
1 tablespoon Cajun seasoning
1/2 teaspoon crushed red pepper flakes
Sliced avocado

1. Heat oil in a large skillet over medium-high heat. Add diced potato and sausage. Cook, stirring occasionally, until sausage is cooked through and potato is fork-tender.

2. Stir in peppers, mushrooms and garlic, and cook until vegetables are slightly tender, adding additional oil if needed. Remove from skillet and set aside.

3. In a bowl, beat eggs lightly. Add cottage cheese, Cajun seasoning and crushed red pepper flakes.

4. Pour egg mixture into skillet over medium-high heat. Run spoon across bottom of skillet to begin lightly scrambling eggs.

5. Stir in cooked potato, sausage and vegetables to evenly coat with egg. Continue to cook until eggs are fully cooked.

6. Serve warm, topped with avocado.

Serves 3–4.