… A Hearty, Wholesome Breakfast Even on Busy Mornings!
I find it difficult to change up my breakfast foods. Do you? I always need to have the menu be gluten-free and dairy-free, of course. And I want something more substantial, at least on most days, than just a bowl of cold cereal. Oatmeal is okay occasionally, but I don’t want to eat that routinely either, even with some great add-ins. And eggs are okay when they’re an ingredient, or a team player in my breakfast, but my system doesn’t seem to appreciate them when I eat them as the sole player of my main course. Picky eater, you say? Maybe, but I don’t think so … I just like variety.
I also like to start my day with a simple and nutritious meal, though not too big, that will keep me going strong until lunchtime. But what if time is an issue? A hot breakfast and the weekday morning crunch can be a contradiction in terms.
Enter today’s recipe … Apple Sausage Rice Egg Scramble – a mouthful to say – and a rewarding mouthful to enjoy as a hearty and satisfying meal. Served warm, this gluten-free, dairy-free breakfast hits all the previously mentioned requirements, and some comfort spots too, while providing a perfect combination of proteins, carbs, and fiber. I really like the play on textures of the tart, sweet apple pieces scattered amongst the toothy-chew of brown and white rice. The peppery sausage teams with the eggs to offer a hearty breakfast taste. Just a bit of oil, vegan margarine, and a hint of brown sugar give the whole dish a minimally sweet and luxurious mouth feel. The contrast between the savory and sweet makes my mouth water before I even take that first bite, knowing what goodness is to come. It’s the perfect hot, hearty, and healthy breakfast package.
But you’re probably thinking that this sounds like a lot of work on a busy school or workday morning, right? Well, the truth is, all the ingredients for this recipe can be made ahead and combined, then stored in an airtight container in the fridge. It’s a one-dish meal for breakfast. On busy mornings simply fill a bowl with this delicious mixture, heat in the microwave for a minute or so, and voila!, a hot and hearty breakfast is served. You know what else that means? If you have kiddos, they can be pretty self-sufficient in the a.m. while you’re busy packing lunches, letting the dog out once more before everyone leaves for hours, or finishing getting ready yourself. Gotta love the ease in that!
So many ways this gluten-free, dairy-free breakfast gives you a good morning!
So to sum up the situation …
Dilemma: Need a hearty, wholesome breakfast on busy mornings.
Solution: Apple Sausage Rice Egg Scramble
Results: Happy tummies in a flash!
Gluten-free Dairy-free Apple Sausage Rice Egg Scramble
- 6 gluten-free, casein-free sausage links - I use Applegate Chicken and Sage Breakfast Sausage
- 1 teaspoon grape seed or olive oil
- 4 eggs
- 1 cup cooked brown rice
- 1 cup cooked sticky rice (Sushi rice)
- 1-2 apples, peeled, cored, and cut into chunks
- 1 Tablespoon grapeseed or extra-virgin olive oil
- 1 Tablespoon vegan butter substitute, melted - I use Earth Balance Natural Buttery Spread, soy free
- 1 Tablespoon light brown sugar
- salt & pepper, to taste
- Slice cooked sausages into small disks and place in a very large bowl.
- Heat 1 teaspoon grapeseed or olive oil in a skillet over medium heat. Crack eggs into a cup or bowl and scramble with a fork until well beaten. Pour into heated pan and cook, stirring to scramble until done. Season with salt and pepper, to taste. Add scrambled eggs to bowl with sausage.
- Warm rice (if cold or room temp) in a microwave until hot.
- Add rice and apple chunks to sausage and eggs. Toss to distribute. Add 1 Tablespoon grapeseed or olive oil, margarine, and brown sugar. Stir well and taste. Season with additional salt and pepper, to taste.
- Serve hot. Store in an airtight, re-sealable container in the fridge. Reheat in the microwave for 30 seconds to a minute, or until thoroughly hot. To freeze, divide into single-serving portions and freeze in a freezer-quality, re-sealable bag for up to 90 days. If you press the mixture flat in the plastic bag, stacking multiple bags will save space in the freezer. Simply split open the bag and heat in the microwave until thoroughly defrosted and hot, or place a bag in the fridge overnight to thaw, then reheat.
Safe food is a journey … Thrive!™
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