Sausage and Scrambled Egg Breakfast Platter

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

Sausage and Scrambled Egg Breakfast Platter

YOUR SOLIN GENERATED RECIPE

Sausage and Scrambled Egg Breakfast Platter

Sautéed chicken sausage links and fluffy scrambled eggs served over a bed of vibrant wilted spinach for a protein-packed morning start.

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NUTRITION

509kcal
Protein
49.1g
Fat
33g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 link chicken sausage

1 cup baby spinach

0.25 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat and add the ghee.

  • 2

    Slice the chicken sausage into rounds and sear in the skillet until golden brown and fragrant.

  • 3

    Add the baby spinach to the pan and sauté until just wilted, then transfer both the sausage and spinach to a serving plate.

  • 4

    In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.

  • 5

    Pour the egg mixture into the same skillet and cook, stirring frequently with a spatula, until soft and creamy curds form.

  • 6

    Arrange the scrambled eggs alongside the sausage and spinach and serve immediately while hot.

Sausage and Scrambled Egg Breakfast Platter

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

Sausage and Scrambled Egg Breakfast Platter

YOUR SOLIN GENERATED RECIPE

Sausage and Scrambled Egg Breakfast Platter

Sautéed chicken sausage links and fluffy scrambled eggs served over a bed of vibrant wilted spinach for a protein-packed morning start.

NUTRITION

509kcal
Protein
49.1g
Fat
33g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 link chicken sausage

1 cup baby spinach

0.25 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat and add the ghee.

  • 2

    Slice the chicken sausage into rounds and sear in the skillet until golden brown and fragrant.

  • 3

    Add the baby spinach to the pan and sauté until just wilted, then transfer both the sausage and spinach to a serving plate.

  • 4

    In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.

  • 5

    Pour the egg mixture into the same skillet and cook, stirring frequently with a spatula, until soft and creamy curds form.

  • 6

    Arrange the scrambled eggs alongside the sausage and spinach and serve immediately while hot.