YOUR SOLIN GENERATED RECIPE
Chicken Sausage and Egg Scramble
Sautéed Amy Lou chicken sausage and vibrant bell peppers folded into fluffy, protein-packed eggs for a savory and satisfying start to your day.
INGREDIENTS
1 links Amy Lou Chicken Sausage
2 large eggs
0.5 cup egg whites
0.5 cup red bell pepper
1 cup baby spinach
0 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp chives
PREPARATION
Slice the Amy Lou chicken sausage into 1/4-inch rounds.
In a small bowl, whisk together the large eggs and egg whites until well combined and slightly frothy.
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the sliced chicken sausage and diced red bell pepper to the skillet, sautéing for 4-5 minutes until the sausage is browned and peppers are tender.
Add the baby spinach to the pan and toss for 1 minute until just wilted.
Reduce heat to medium-low and pour the egg mixture over the sausage and vegetables.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.
Once the eggs are set but still moist, season with sea salt and black pepper.
Remove from heat and garnish with freshly chopped chives before serving.