YOUR SOLIN GENERATED RECIPE
Pan-Seared Hot Dog Sausage and Eggs
Pan-seared grass-fed beef sausages tossed with colorful bell peppers and fluffy scrambled eggs for a savory, protein-packed breakfast that sizzles with flavor.
INGREDIENTS
2 links grass-fed beef hot dog sausages
2 large eggs
0.75 cup egg whites
1 tsp avocado oil
0.5 cup red bell pepper
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Slice the grass-fed beef hot dog sausages into half-inch rounds and finely dice the red bell pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Add the sausage rounds to the skillet and sear for 3-4 minutes until they are golden brown and crispy on both sides.
Add the diced bell peppers to the pan and sauté for an additional 2 minutes until they begin to soften.
In a medium bowl, whisk together the whole eggs and egg whites with the sea salt and black pepper until well combined.
Reduce the skillet heat to medium and pour the egg mixture directly over the sausages and peppers.
Add the baby spinach to the pan and use a spatula to gently fold the ingredients together until the eggs are just set and the spinach is wilted.
Garnish the scramble with fresh chives and serve immediately while hot.