Scrambled Eggs with Chicken Sausage and Sauteed Spinach
This wholesome dish combines fluffy scrambled eggs, lean chicken sausage, and garlicky sauteed spinach in one skillet. It’s quick to make, packed with protein, and full of flavor — perfect for breakfast, brunch, or even a post-workout meal.
Time:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Ingredients:
4 large eggs
2 chicken sausages, sliced or crumbled (pre-cooked or raw)
2 cups baby spinach (or regular spinach, chopped)
2 tbsp milk or water (for creamier eggs)
1 tbsp olive oil
1 clove garlic, minced
Salt and black pepper, to taste
Optional: pinch of chili flakes, cheese, or fresh herbs (like parsley or chives)
Instructions:
1. Cook the Chicken Sausage:
Heat ½ tbsp olive oil in a skillet over medium heat.
Add sliced or crumbled chicken sausage.
Cook for 3–5 minutes, until browned and cooked through (longer if raw). Remove from skillet and set aside.
2. Saute the Spinach:
In the same skillet, add remaining ½ tbsp oil and minced garlic.
Saute for 30 seconds, then add spinach.
Cook, stirring, for 1–2 minutes, until wilted.
Season lightly with salt and pepper. Remove and set aside with the sausage.
3. Scramble the Eggs:
In a bowl, whisk together eggs, milk (or water), salt, and pepper.
Pour eggs into the skillet over medium-low heat.
Stir gently with a spatula for 2–3 minutes, until soft curds form and eggs are just set.
4. Combine and Serve:
Return sausage and spinach to the skillet.
Gently fold into the scrambled eggs.
Serve immediately, garnished with chili flakes, cheese, or herbs if desired.
Notes & Tips:
Softer eggs: Cook over low heat and remove just before fully set — they’ll finish cooking off the heat.
Add cheese: Feta, cheddar, or goat cheese pairs great with the spinach and sausage.
Meal prep tip: Cook sausage and spinach ahead — just reheat and scramble eggs fresh.
Serving ideas: Pair with toast, avocado, roasted sweet potatoes, or a dollop of Greek yogurt.
Frequently Asked Questions
Q: Can I use another sausage?
A: Yes! Turkey, beef, or plant-based sausages all work well.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before sauteing.
Q: How long does it keep?
A: Best eaten fresh, but leftovers can be refrigerated for 2 days. Reheat gently to avoid overcooked eggs.
Nutritional Information
Calories: 310 kcal
Protein: 24 g
Carbs: 4 g
Fat: 21 g
Saturated Fat: 6 g
Fiber: 1 g
Sodium: 550 mg
Iron: 15% DV
Calcium: 10% DV
Vitamin A: 70% DV