About the Recipe
Nutritional Profile
Calories: 348 per serving
Macros: Fats 7 g | Carbs 45.5 g | Protein 25.5 g
If not this, then that...
⬇️ 🥑 To decrease fat and ⬆️ 🥩 increase protein, replace sausage with extra lean ground turkey.
⬆️ 🥑 To increase fat, use 5 whole eggs instead of egg whites.
⬇️ 🥩 To decrease protein, use only 250g of egg whites.
⬇️ 🥖 To lower carbs, omit beets.
Ingredients
For breakfast tacos:
360g liquid egg whites
56g shredded cheddar jack cheese
6 plant-based apple maple breakfast sausage, sliced
5 organic white corn tortillas
Spices: salt, black pepper
For home “fries”:
445g shredded celeriac root
78g shredded red beet
93g shredded golden beet
88g chopped red onion
85g chopped yellow onion
100g chopped kale
50g baby spinach
345g low sodium black beans, drained
Spices: cayenne, cumin, black pepper, roasted garlic powder, onion powder, cilantro
Preparation
Peel celeriac root and beets, then shred with wide cheese grater; set aside.
Chopped onions and kale leaves; set aside.
Heat a large pan and spray with olive oil; add chopped onions and cook until soft, ~10 mins.
Add celeriac & beet mix to pan, then add spices; cook on medium-high heat, ~15 mins.
Stir in kale, spinach, and drained beans; lower heat and cook until brown, ~30 mins, stirring frequently.
In meantime, spray small pan with olive oil and cook eggs over medium heat; set aside when done.
Slice sausage links; heat in pan used for eggs, then set aside.
In same pan, warm each tortilla over medium-high heat, flipping sides after 15 secs.
Place each tortilla on its own square of aluminum foil and start to build each taco, starting with eggs (~70g), followed by cheese (~11g), then sausage (~26g); wrap in foil.
Divide equal amounts of home “fries” among five two-compartment prep containers; add taco on the side.