NUTRITION

SERVINGS

INGREDIENTS

1 large Egg

0.5 cup Egg Whites

2 links Chicken Sausage

1 medium Yukon Gold Potato

2 tbsp Sharp Cheddar Cheese

1 tsp Avocado Oil

0.5 cup Baby Spinach

PREPARATION

• 1

  Dice the Yukon Gold potato into small, even cubes for quick cooking.

• 2

  Heat half of the avocado oil in a non-stick skillet over medium-high heat.

• 3

  Add the diced potatoes to the skillet and cook until they are golden brown and crispy, approximately 10 minutes.

• 4

  Slice the chicken sausage into rounds and add them to the skillet with the potatoes, browning for 3-4 minutes.

• 5

  While the sausage browns, whisk the whole egg and egg whites together in a small bowl.

• 6

  Remove the potato and sausage mixture from the pan and set aside.

• 7

  Add the remaining oil and the baby spinach to the pan, sautéing until just wilted.

• 8

  Reduce the heat to medium-low and pour the egg mixture over the spinach.

• 9

  Gently scramble the eggs until they are almost set, then sprinkle the sharp cheddar cheese over the top.

• 10

  Continue to stir until the cheese is melted and the eggs are fluffy.

• 11

  Serve the cheesy eggs immediately alongside the crispy potato hash and sausage.