Scrambled Eggs with Chicken Sausage and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Chicken Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Sausage and Sautéed Spinach

Pan-seared chicken sausage and fluffy eggs scrambled with wilted baby spinach for a breakfast that is wonderfully creamy.

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NUTRITION

434kcal
Protein
33.8g
Fat
30.8g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1 link Chicken Sausage

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Slice the chicken sausage into thin rounds.

  • 2

    Whisk the whole eggs and egg whites together in a small bowl until well combined.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sausage slices to the skillet and cook until they are lightly browned on both sides.

  • 5

    Toss in the fresh baby spinach and sauté until the leaves are just wilted.

  • 6

    Lower the heat slightly and pour the egg mixture into the pan.

  • 7

    Gently fold the eggs with a spatula until they are set to your desired consistency.

  • 8

    Remove from heat and serve immediately with a crack of fresh black pepper.

Scrambled Eggs with Chicken Sausage and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Chicken Sausage and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Sausage and Sautéed Spinach

Pan-seared chicken sausage and fluffy eggs scrambled with wilted baby spinach for a breakfast that is wonderfully creamy.

NUTRITION

434kcal
Protein
33.8g
Fat
30.8g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1 link Chicken Sausage

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Slice the chicken sausage into thin rounds.

  • 2

    Whisk the whole eggs and egg whites together in a small bowl until well combined.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat.

  • 4

    Add the sausage slices to the skillet and cook until they are lightly browned on both sides.

  • 5

    Toss in the fresh baby spinach and sauté until the leaves are just wilted.

  • 6

    Lower the heat slightly and pour the egg mixture into the pan.

  • 7

    Gently fold the eggs with a spatula until they are set to your desired consistency.

  • 8

    Remove from heat and serve immediately with a crack of fresh black pepper.