Give your breakfast an antioxidant boost by adding turmeric to your morning eggs. Make this turmeric scrambled egg meal prep with your favorite steamed veggies and sausage for a protein and fiber-packed start to your day!
What’s better than waking up to a breakfast of scrambled eggs and sausages on a Monday morning? Talk about setting your week off right? Yes! Or Tuesday, Wednesday, Thursday or even Friday! We have taken one of our favorite Sunday morning breakfast recipes and transformed it into this super easy Turmeric Scrambled Egg Meal Prep.
How to Make Turmeric Scrambled Egg Meal Prep
It’s the same as making scrambled eggs, except better! Add the turmeric and parsley, along with the salt and pepper, to a bowl of eggs and milk. Whisk it all together (the longer you do, the fluffier the eggs will be), and then cook it over low heat in a skillet. Serve it with your favorite steamed veggie (broccoli is of course one of our go-tos), along with some sausage of your choice. You’ll love this, and we think you’ll make this turmeric scrambled egg meal prep a regular player in your breakfast rotation. (Or dinner. We know breakfast for dinner is good!)
What Are the Benefits of Turmeric?
Turmeric is actually a rhizome, like ginger (they’re in the same family). It gives curry dishes a bright yellowish-orange hue and traditional Indian and Ayurvedic cooking use it extensively—we’re talking centuries.
You can buy turmeric fresh, like ginger (it even has a similar papery exterior as ginger), or ground. This recipe calls for ground, which is more widely available and easier to incorporate. As an ingredient, turmeric brings an earthy, slightly peppery taste to anything it’s cooked with. It also happens to be loaded with antioxidants. The turmeric gives it a supercharge boost with tons of health benefits, plus this is ready to go in less than 5 minutes. It sounds like this meal prep is as slow and easy as a Sunday morning.
Turmeric Scrambled Egg Meal Prep Ingredients
- 4 large eggs
- 2 tbsp. milk
- 2 tsp. ground turmeric
- ½ tsp. dried parsley
- Salt & black pepper to taste
- Steamed veggie of choice
- Pre-cooked sausage of choice
Substitutions and Alterations
- Feel free to use plant-based milk if needed.
- Use a teaspoon or so of butter in the pan (or ghee) instead of nonstick spray if desired.
- Turmeric also tastes good with cilantro. Cut the dried parsley and stir in a couple of tablespoons of chopped fresh cilantro, if you’ve got it on hand and are looking for a way to use it up. Chives would also work here, too.
- For an earthier taste, add 1/4 tsp of ground cumin and/or coriander to the mix of eggs and turmwhile whisking.
Tips for Scrambled Eggs
- Scrambled eggs like to be cooked low and slow. If you start them off too hot, they’ll burn and they won’t develop those lovely fluffy curds that we all adore in a good batch of scrambled eggs.
- Whisk your eggs and milk together thoroughly, which helps to make them fluffy.
How to Store Turmeric Scrambled Eggs
Of course, these keep great in the fridge in a sealed meal prep container for up to 4 days. You can reheat this all in the microwave or over the stovetop, or maybe even in a low oven, as long as you cover the whole thing with foil (you don’t want the eggs to dry out.)
We don’t recommend freezing scrambled eggs, however.
Ingredients
- 4 large eggs
- 2 tbsp. milk of choice
- 2 tsp. dried turmeric
- 1/2 tsp. dried parsley
- salt & pepper to taste
- 1 cup Broccoli steamed
- 8 small pre-cooked sausages brand of choice
Instructions
- 1. Spray a small frying pan with nonstick cooking spray and bring to a medium heat.
- In a small bowl, whisk together the eggs, milk, turmeric, parsley, salt & pepper.
- Transfer the eggs to the heated pan. Cook 2-3 minutes stirring the eggs constantly to break them apart.
- Flip the eggs and cook another 2-3 minutes, or until desired.
- Transfer the eggs to two meal prep containers, divide them evenly. Add steamed vegetable and sausage!
Notes
Nutrition
The instructions say to split the eggs into two different meal prep containers so I’m wondering if the nutrition you provided is per prep container or per two. Also how many of what should be in each prep bowl? Once you said split the eggs into two different containers you had me confused on whether to split everything into two containers.
Hi Ethan, The nutritional information is PER CONTAINER. Each container should contain 50% of the ingredients listed in the recipe.
It confused me, too, because I’m not sure if the word “meal” means “serving”. I’m just concerned, because I’m keeping track of calories, carbs, fats and proteins and I want to make sure they are the correct numbers. Thanks!
The macros that are listed for this recipe are per serving. We updated the verbiage so it’s not as confusing. =) Thanks for the feedback Karen
Hi, I’m sorry if the question is too stupid. I am wondering if I can refrigerate this after preparing and eat it a few days later?
Hey Ginny. Yes, absolutely! It should hold up in the fridge for at least 3 days.
I believe you mean divide them evenly, and not “diving them evenly”
Yes we do. =) Thanks for catching that
What type of sausage did you use? I want to get it spot on.
Hi Simon, We used a sausage in this recipe from ButchBox that is no longer available. You can use any sausage that works for you!