Recipe and pictures by Petra Webb. Prepared in the Ninja Foodi.

​Breakfast omelet with chicken sausage and veggies.

Ingredients:
1 mini red bell pepper
1/8 red onion
Handful of sweet kale mix (Dole kit)
4 eggs scrambled
2 tbsp grated Parmesan cheese
DAK’s Italian Blast seasoning
Greenwise roasted pepper and queso fresco chicken sausages (2 links chopped up)
Coconut oil

Fried veggies and chicken sausages up in the coconut oil, then added scrambled eggs and Parmesan cheese. Sautéed in Ninja Foodi for about 10 minutes on medium, flipping it over halfway through.

Calories per plate 447, carbs 15g, fat 28g, protein 35g, sodium a tad high but with our other meals planned today we will stay within daily limits at 980mg and sugar 10g.

Multigrain sandwich thin with fat free sour cream, red onion sprinkled with DAK’s Everything seasoning (salt free) and lox with dill. Calories 295, sodium little high but this is why this is a once in a while treat and not every day staple, is 945 mg.

​Whole wheat breakfast tortilla with 1 tbsp pesto slice of fresh mozzarella pulled into pieces and an egg in the middle. Seasoned with Mrs Dash garlic and herbs and paprika powder. Cooked in an electric skillet for 10-15 minutes until the egg was done (lid on!)

4 oz salmon filet, purple potatoes, 0.5 cup egg beaters and half an avocado seasoned with Mrs Dash makes for a great brunch!

All was cooked in my electric skillet. Started with the potatoes as they take longest to get done. Then 15 minutes before they are done, add the salmon, brown quick on both sides and put the lid on it with half a quarter cup of water until done.
Plate it up with half an avocado and quickly fry half a cup of egg beaters in the skillet to finish the plate. Enjoy!

As we're no longer allowed to eat fatty foods or processed foods because we are following a low fat/low sodium/low sugar diet, breakfast meats such as bacon or sausage are off the menu as well which is something my husband is having a bit of trouble with.
So I decided to try and create a healthier version for us and see if that is something he can live with. The first few came out a bit bland and not quite what I had in mind but finally it is to both our liking so here is what I do:
16 oz pack of ground chicken makes four 4 oz patties. Use 2 when you're making the egg sandwiches and you can use the other two the next morning if you're following a diet like we are.

I add Mrs Dash garlic and herbs and original Mrs Dash, a tbsp of ground fennel seeds, a sprinkle of cinnamon (really not much so be careful with that), red pepper flakes. Mix well and form the patties, brown them in one tbsp of avocado oil.
When done put aside on a plate. I then add a cup of eggbeaters mix in the hot skillet and cut in 4 parts when done. Put aside on a plate as well.
Lastly I split the muffins and put them face down in the skillet just to warm them through a little as we don't have a toaster. I slice up an avocado, divide in 4 parts so each muffin part has some avocado on it. Then add one egg part on one muffin part, sausage on top, another layer of egg and if you like you could add a spoonful of fresh salsa for flavor and put the other muffin part on top. Or keep them open faced if you prefer that.

Ingredients:
whole wheat muffins
egg beaters
avocado
Mrs Dash garlic and herbs
Mrs Dash Original
red pepper flakes
ground fennel seeds
cinnamon
avocado oil
​16 oz pack ground chicken

Ingredients:

Liquid egg whites
Multigrain sandwich thins
Babybell Light Mini Cheese
Avocado
Avocado oil 1/2 tbsp
Mrs Dash onion and herbs 1/2 tbsp

Heat up 1/2 tbsp of avocado oil in a skillet and pour the egg whites in, cook until done.
While that is going, put half an avocado sliced on the sandwich, slice up the cheese, put egg on top with some seasoning and done. Enjoy!
Attached nutrition facts are -10 g calories and -2 g sugar in the totals as that was for my coffee in My Fitness Pal app.