Make-Ahead Turkey Sausage, White Rice, and Black Bean Breakfast Bowls

Rinse 1.4 cups of uncooked white rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed white rice, 2.75 cups of water, and 1/2 teaspoon of salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 17 ounces of raw lean turkey sausage, breaking it up with a wooden spoon. Cook for 6 to 8 minutes until browned and cooked through. Stir in 1.5 teaspoons of ground cumin during the final minute of cooking, then transfer the sausage to a plate.

Wipe the skillet clean and heat 0.5 tablespoon of olive oil over medium-low heat. Pour in 2.5 cups of liquid egg whites and season with a pinch of salt and black pepper. Cook, stirring constantly, for 3 to 4 minutes until the egg whites are softly scrambled and set.

Drain and rinse 1 can of canned black beans.

Set out 6 heat-safe meal prep containers. Evenly divide the cooked white rice, cooked turkey sausage, scrambled egg whites, and drained black beans among the containers. Top each bowl with about 1.3 tablespoons of salsa (using 0.5 cup total across all bowls).

Allow the bowls to cool completely before sealing with lids. Store in the refrigerator for up to 4 days. Reheat in the microwave for 1.5 to 2 minutes when ready to eat.