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Spinach and Mushroom Scramble
with maple sausage

Active: 40 Total: 40

This quick and easy breakfast-for-dinner meal includes homemade maple sausage patties, which give it a bit of a special feel.

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Cuisines

Ingredients

Metric
Servings:
4
Maple Turkey Sausage Patties:
  • Sage, fresh (opt) - 3 leaves, finely chopped
  • Garlic - 2 cloves, chopped
  • Turkey, ground - 1 lb (use dark meat if available)
  • Thyme, dried - 2 tsp
  • Maple syrup - 1 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/4 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Spinach and Mushroom Scramble:
  • Baby spinach - 3 oz, chopped
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced to save time)
  • Eggs - 8
  • Salt - 1/2 tsp
  • Oil, cooking - 1 Tbsp

Nutrition Facts

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Prep

  1. Spinach / Sage / Garlic - Prep as directed. Store spinach in one container. Combine sage and garlic in another container. (Can be done up to 5 days ahead)

  2. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)

  3. Make sausage patties - Combine turkey with sage, garlic, thyme, maple syrup, salt (portion for sausage), black pepper, and red pepper flakes. Mix gently with your hands until just combined (don’t overmix or the sausages will be tough). Form into patties, about 3 / serving. (Can be done up to 2 days ahead)

  4. Eggs - Whisk together eggs and salt (portion for scramble).

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Make

  1. Heat a nonstick pan with oil (portion for sausages) over medium heat. Add sausage patties and sear on both sides until cooked through, ~5 minutes per side. Set aside, covered to keep warm.

  2. Return pan to heat and add oil (portion for eggs). Add mushrooms and spinach and saute together until mushrooms are very tender and spinach is wilted, 6 to 8 minutes. Season with some salt. Cook for 1 minute more.

  3. Move spinach and mushrooms to one side and pour eggs into the center of the pan. Gently scramble eggs, folding in mushrooms and spinach as they cook.

  4. Serve eggs with sausage on the side. Enjoy!

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Reviews

Ratings

Original (34)
Gluten-free (6)
Paleo (2)
Vegetarian (6)

Most Helpful

Am I crazy or was the dry to wet ratio on the pancakes off? When I prepped, I prepped for 8 servings and the decided that was way too much so I used 3/4s of what I prepped which should’ve needed 3 cups of milk, right? I used two cups of milk and three eggs and the batter was really thin. Another cup of milk would’ve been absurd. Maybe I screwed up, but I think there’s too much liquid in the recipe. They tasted really good though. And the sausage was decent. Not amazing, but decent. And healthy. Skipped the eggs.

By: Alana
Posted: Oct 19, 2021
Diet: Original
1 Helpful

34 reviews

I followed the comments and used a basic pancake recipe and added in the spices. WOW! loved these. The spices were just right - not too over powering.

By: Kimberly
Posted: Dec 11, 2021
Diet: Gluten-free
0 Helpful

Kids loved the pancakes. Super easy and even I liked them - I don't usually eat pancakes.

By: Emily
Posted: Dec 10, 2021
Diet: Original
0 Helpful

Pancakes and sausage were really good. Didn't make eggs this time.

By: Barbie
Posted: Nov 25, 2021
Diet: Original
0 Helpful

By mistake, put too much salt in the patties.

By: Namrita
Posted: Nov 10, 2021
Diet: Paleo
0 Helpful

Pancakes were awesome!! I used the NYT buttermilk pancake recipe and added pumpkin spice after reading reviews and they turned out A++. Didn't make the sausage. Eggs were great too!

By: Angela
Posted: Oct 28, 2021
Diet: Original
0 Helpful

Loved the flavor of these pancakes! I agree with most other reviews, our batter was super thin and produced very thin pancakes. I'd probably just add the pumpkin pie spices into our normal pancake recipe. Also used pre-made sausage.

By: Elissa
Posted: Oct 27, 2021
Diet: Gluten-free
0 Helpful