After hours spent on a bike or a long road run, the last thing you want to do is prepare that big, hearty breakfast you deserve. And while it's easy to just go out to brunch, why not save some time and money by prepping a wonderfully healthy, hearty and delicious meal at home? Utilizing a slow-cooker (i.e., Crock-Pot) is an excellent way to have breakfast cooking while you're out and about.
Many slow-cooker meals take 6 to 8 hours to cook. But, if you adjust the cooking setting to high most of them can be done in about three hours, which is perfect if you plan to go out for a long weekend workout. All you have to do is a mere 10 minutes of preparation, and then you can be out the door in no time.
The breakfast frittata is all about traditional breakfast flavors: potatoes, eggs and sausage. The preparation itself is just a matter of chopping up the vegetables and sausage, and scrambling some eggs. Piling and layering the ingredients into the slow-cooker takes no time at all. You put a lid on it and set the timer, and you are all set to get your weekend ride, run or workout on!
- 1 medium to large sweet potato (sliced thinly)
- 1/2 cup coconut milk
- 3 (pre-cooked) chicken sausages
- 1 chopped large red bell pepper
- 3/4 cup chopped sweet onion
- 6 large eggs
- Pepper to taste
Slice and chop up sweet potato, chicken sausages, red bell pepper and sweet onion.
Scramble the eggs in a bowl.
Coat the edges of the slow-cooker with coconut oil or coconut oil spray.
Place sweet potato slices on the bottom and layer chicken sausage slices atop.
Pour 1/2 cup coconut milk over the sweet potato and chicken sausage mixture. Then, layer with the chopped red bell pepper and sweet onion. Drizzle the scrambled egg mixture on top. Season with pepper and/or whatever other seasoning you like.
Set the slow-cooker to high, and cook for three hours.
Serves 2 to 4
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