Since I was on the road driving all yesterday and will be most of today, Nick was kind enough to submit a guest post for today. Without further ado, here’s his recipe!
Eggs and Sausage Hash
I am always looking for easy, protein rich, and scalable (I feed up to three people every morning) breakfast recipes. Eggs are always a go to for me (quick, tasty), and I like to throw in veggies when I can. Bacon is great, but cooking bacon, eggs, and veggies separately can take too long. My new go-to recipe is what I call “sausage hash.” You can make a million variants of it, so get creative!
Here is the breakdown (I am listing my favorite veggies, you are more than welcome to use yours):
- 1 package of pre-cooked sausage or raw sausage (I like Italian sausage, no added sugar or gluten of course)
- 1 pepper diced up
- Handful of fresh green beans
- 3 squash/zucchini diced up (all veggies should be diced into cubes)
Some eggs of course
There are two routes to cooking:
1) Pre-cooked sausage. Heat up your pan to medium-high (I tend to cook mine on the higher side). Pour in some olive oil and get it real hot. Cut sausage into half-pin wheels and dice up the veggies (I like peppers and green beans in this recipe). Throw the veggies into the hot pan with some sea salt and ground black pepper. Sautee for a couple of minutes and throw the sausage halves in. Keep flipping and moving in the pan so nothing burns. When the sausage is browned, serve and enjoy!
2) Raw sausage (in casing). You will have to remove the sausage from the casing. Split down the middle and pull out the meat. Heat up your pan to medium-high and put some olive oil in it. Throw all of the unpacked meat in the pan while breaking it up with a wooden spoon or spatula. You want it to look like ground beef. Brown the meat for a few minutes and throw the squash/zucchini in (I prefer these in this recipe). Stir, crank up the heat to high, and put a cover on it. Open the cover and stir (so nothing burns) every few minutes. The cover will soften the squash and keep all the delicious moisture in the pan. Turn off when sausage is fully browned and cooked. Serve and enjoy!
These are two really easy ways to get a 45+ gram protein breakfast and feel full for a majority of the morning.
Following up on Monday’s post
, there happens to be a powerlifting meet coming up in February 2011 that I was just made aware of. Here’s the details!
The entry form for the 2011 California State Powerlifting & Bench Press Championships is now available at the USAPL California web site: http://www.usapl-ca.org/.The California State Championships will be held on February 19, 2011 at Velocity Sports Performance in Santa Clarita. The event is open to all levels of experience and will offer powerlifting and bench press only events in standard equipped and raw categories.
IMPORTANT. PLEASE READ: Due to the anticipated entry response and our limitations to run the meet as a one-day event, late entries will not be accepted for this championship. Please be sure to send in your entry no later than January 26, 2010 to ensure your participation in the State Championships. Get your entries in EARLY!
Buy-in with 30 Double-unders, then
- 8 Box Jumps
- 8 Ring Dips
- 8 KBS
- 8 Wallball
Then, cash out with 30 double-unders and call out “done!”
(Clock starts and ends with the double-unders)